MegaFood | May 2017
This vegan maca nutella is the bomb. It combines delicious flavors and ingredients to create a healthy, creamy, and not-too-sweet treat to enjoy any time of day. Like traditional nutella it is made with roasted hazelnuts and chocolate. However, this version is much healthier, and totally vegan!
When blogger Jenné Claiborne from Sweet Potato Soul mixed this up for us, she swapped out white sugar and used a blend of dates and maple syrup. In place of cocoa powder, she used raw cacao powder which is high in antioxidants and magnesium. Instead of dairy cream, she tried plain ol’ soy milk to whip this spread to perfection.
The star ingredient is of course our amazing Daily Maca Plus for Women Nutrient Booster Powder (if we do say so ourselves!). Maca is a nourishing super root from South America, used for thousands of years. It promotes overall health and vitality in women.*
Maca’s nutty flavor pairs brilliantly with chocolate and hazelnut spread, and adds a nutrient and flavor boost to this simple recipe.
Serve this Boosted Vegan Maca Nutella on toast for breakfast, or eat it with fruit or crackers throughout the day. It may taste decadent and sinful, but this vegan nutella will actually support your health, and a healthy stress response.* Just don’t eat the whole jar in one sitting.
Vegan Maca Nutella
Servings: 2 cups
- 1 ¾ cups hazelnuts
- ½ cup pitted dates (if they are not soft, soak them in the soy milk for an hour before using)
- ¼ cup + 2 tablespoons maple syrup
- 2 tablespoons MegaFood Daily Maca Plus for Women Nutrient Booster Powder
- ½ cup + 2 tablespoons unsweetened plain soy milk, or another non-dairy milk
- 3 tablespoons raw cacao powder, or cocoa powder
- Preheat oven to 350°, and evenly spread hazelnuts onto a baking sheet. Toast them for 10-12 minutes, until you start to smell them, and see them darken slightly. Make sure to set a timer so that the nuts do not burn.
- Remove hazelnuts, and pour them into the center of a clean kitchen towel, and wrap tightly. Once they’ve cooled for about 2 minutes, rub them in the folds of the towel to loosen the skins. Transfer the skinned nuts back to the baking sheet and let them cool for another 10 minutes or so.
- Place the nuts into a food processor. Blend until they have turned into a grain nut butter. Add the dates, maple syrup, and maca and continue to blend for 1 minute, until the dates have blended into the butter. It will be chunky and not spreadable at this point. As it blends, slowly drizzle in the soy milk until the nut butter becomes a creamy spread. Add the cacao powder, and continue to blend until very creamy.
- Transfer to a glass jar to store, or use immediately. The nutella will keep fresh in the refrigerator for about 7 days.