I don't think there's a single Israeli for whom Matzah spread with chocolate doesn't trigger childhood memories. (For me, even Matzah spread with margarine does the trick... don't ask).
Even though I'm not the biggest fan of Matzah, there's something so fun about Matzah with chocolate. I can't quite explain it...
Maybe it's the crunch of the Matzah, maybe it's the excessive amount of chocolate, or perhaps both together.
In any case, whether you're a dedicated fan of local chocolate spreads or the imported Nutella, I'm sure you'll agree that making your own spread at home is the way to go.
The amounts of sugar and fat in store-bought spreads are very high, so I believe that if you can make it yourself at home and reduce those levels, it's much better.
In this homemade vegan Nutella recipe, I used hazelnuts, but you can easily swap them for cashews, almonds, pecans, or any other nut you love. The result will be surprisingly different every time, so it's definitely worth experimenting.
For this recipe, I didn't add any white sugar at all; I sweetened it with 10 pitted Medjool dates, so the spread isn't overly sweet. If you prefer it sweeter, just add another date or two.
If you're not a fan of dates, you can substitute them with half a cup of white sugar or silan (date syrup).
Nutritional values for the recipe provided by nutritionist and fitness instructor Noam Bechar:
The recipe makes approximately 500g of spread (about 10 tablespoons).
Each heaping tablespoon contains:
240 kcal, 4.5g protein, 35g carbohydrates, 12g fat (of which 4g is saturated fat).
How to Make Your Own Vegan Nutella
Ingredients
- 300 g hazelnuts unsalted, raw
- 1 cup soy milk unsweetened
- 3/4 cup cocoa powder
- 1 tbsp vegetable oil canola, coconut, or olive oil
- 10 Medjool dates pitted
Instructions
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Roast the hazelnuts in the oven for 10-15 minutes at medium heat (160°C).
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Rub the warm hazelnuts with a towel until the dark skin peels off.
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In a food processor, blend the hazelnuts for several minutes until they turn into a smooth nut butter consistency.
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Add the remaining ingredients and continue to blend thoroughly.
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If the mixture is too thick or dry, you can add a little more soy milk.
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Transfer to a jar and store in the refrigerator for up to one week.
