Nutella | Vegan, Low Carb, Gluten-Free
Protein: 46,6g | Carbs: 19,7g
- 240 g peeled hazelnuts soaked overnight & drained for better digestion; alternative: shredded hazelnuts
- 40 g cacao powder
- 50 ml almond milk unsweetened
- 50 g sweetener of choice erythritol, xylitol or stevia
- 1 tbsp vanilla extract
Place hazelnuts in a mixer or food processor and blend until shredded.
Add almond milk, vanilla extract, cacao and sweetener of choice to the mixer.
Blend until desired consistency.
Store homemade nutella in a mason jar in the fridge.