Chocolate Hazelnut New-Tella (Vegan, Date-Sweetened)

This New-Tella recipe takes the flavors you love and gives them a healthy spin.  The jarred stuff you buy is made with palm oil, tons of sugar, and dairy milk.  This homemade vegan version is oil-free, naturally sweetened with dates, and uses almond milk.  Enjoy as a dip for fresh apple slices or luscious strawberries.  This is guilt-free dessert decadence. 

MEDIUM          Servings: 24   Ready In: 20 minutes

Chocolate Hazelnut NewTella Dessert Spread - Healthy, Gluten-Free, Oil-Free, No Refined Sugar, Plant-Based, Dairy-Free, Vegan

Chocolate Hazelnut NewTella Dessert Spread - Healthy, Gluten-Free, Oil-Free, No Refined Sugar, Plant-Based, Dairy-Free, Vegan

Ingredients

1/8 tsp salt
1/4 cup whole raw almonds
1 cup dried pitted dates
1 cup hazelnuts
1/2 cup cocoa powder
1 cup almond milk, plain, unsweetened

Fresh apple slices, pears, or strawberries, for serving


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Chocolate Hazelnut NewTella Dessert Spread - Healthy, Gluten-Free, Oil-Free, No Refined Sugar, Plant-Based, Dairy-Free Vegan Pin

Procedure

Gather ingredients. Gather ingredients. Preheat oven to 350F

To roast the Nuts: Spread almonds and hazelnuts on a baking pan and roast at 350F for 12-15 minutes.  When the nuts are golden brown, remove from oven and let cool
Soak dates in warm water for at least 5 minutes, to soften

To make the New-Tella:  When nuts are cool enough to handle, place hazelnuts in a clean dish towel or paper towel. Roll around to peel off the skins.  Voila! The skins are bitter so remove as much as you can
Place the almonds and peeled hazelnuts in a wide blender or food processor. Purée for about 5 or more minutes, until the nuts start releasing their oils. Remove from the blender
Drain the dates and squeeze out excess water. Also feel for any pits.
Place the dates, almond milk, vanilla, and salt in the wide blender or food processor.  Purée until creamy. Add the nuts back to puréed date mixture, along with the cocoa. Purée until creamy, scraping down the sides as needed.
Garnish with chopped hazelnuts and serve with fresh fruit.  Serve warm even more intense flavor.
 

Chef's Tips: This mix stiffens after it sits overnight. If using as a frosting, let come to room temperature to allow for easier spreading on cupcakes, brownies, or sandwich cookies.

Chef's Homage: This recipe is based on the science behind David Lebovitz's Homemade Nutella. His version includes lots of dairy and honey, but I tested this version to keep it dairy-free and 100% vegan.

Yield: 3 cups New-Tella


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/24 of a recipe (about 2 tbsp)

Amount Per Serving
Calories 91.29
Calories From Fat (42%) 38.44
% Daily Value
Total Fat 4.58g 7%
Saturated Fat 0.46g 2%
Cholesterol 0mg 0%
Sodium 20.31mg <1%
Potassium 179.91mg 5%
Total Carbohydrates 13.35g 4%
Fiber 2.53g 10%
Sugar 9.59g
Protein 1.91g 4%
Calcium 0.41mg <1%
Iron 26.69mg 148%
Vitamin A 2.6IU <1%
Vitamin C 0mg 0%

 


How do you clean those fragile blueberries, strawberries, and raspberries without damaging their fragile skin? A berry bath! Join Chef Katie Simmons in the kitchen as she share her tips on why and how to clean those berries so that you have easy, healthy snacks. Recipes and more at: www.plants-rule.com