John Myers
Breakfast: Chocolate Spread – Healthy Nutella
The perfect breakfast: chocolate spread – healthy nutella recipe with a picture and simple step-by-step instructions.
- 20 g Coconut oil, melt
- 25 g Hazelnut butter
- 75 g Sunflower meal
- 45 g Raw cocoa powder
- 150 ml Plant milk
- 4 tbsp Maple syrup
- 1 pinch Salt
- Mix the specified ingredients together thoroughly until you have a smooth, supple cream. Pour into a glass and ideally store in the refrigerator. Lasts at least 1 week, probably longer, but there are no empirical values ;-))
- I always make double the amount and freeze half in small ice cube cases. The nut butter can also be left out without replacement, then it tastes like a chocolate spread but not quite as Nutella-like. But then I would increase the amount of coconut oil to 30 g. For variations you can stir in a little cinnamon or gingerbread spice. Or stir in the cocoa nibs at the end. Or chopped roasted almonds or other nuts. Instead of sunflower flour, you can also grind sunflower seeds very finely in the food processor. However, the flour is defatted and therefore not quite as high in calories 😉
Uses for the spread:
- Either as a spread with bread or waffles (for a recipe, see my cookbook), as a filling for crepes … or warm up with a little milk and drink as hot chocolate. Stir into the breakfast porridge for a chocolate porridge etc … The cream is also suitable as a cake cream for cakes or pastries.
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