I grew up eating Nutella and fondly remember when I used to sneak into the pantry with a spoon and eat Nutella straight out of the jar. I wonder if my mum ever knew this?
These days I try to avoid processed foods wherever possible and sadly Nutella fits in this category. Nutella contains more than 50% sugar and is on par with store bought chocolate. The two ingredients that you would think (or hope!) make up the majority of Nutella, hazlenuts and cocoa, powder only make up approximately 20%.
So, since I have been on a raw treat mission, I decided that I needed to try and make my own nutella and then make it into a slice. So the recipe below is for Raw Nutella Slice, but if you wanted to just make the Nutella part, then just follow the recipe for the top layer.
However I highly recommend you make the Raw Nutella Slice as it is seriously tasty is now one of my fave raw desserts.
Raw Nutella Slice
Serves 16 - 20
24 medjool dates, pitted
200 grams macadamias
1/2 teaspoon sea salt
200 grams raw hazelnuts
3 - 4 tablespoons cacao powder (depending on how strong you like your chocolate)
8 tablespoons coconut milk
2 tablespoons pure maple syrup
1 teaspoon vanilla extract
To make the base, add all ingredients to a food processor and process until well mixed and the macadamias are crushed. Add mixture to a lined tin, smooth out with a spoon and place in the freezer to set.
Preheat oven to 180 degrees celsius and line a baking tray with baking paper.
To make the nutella layer, place the hazelnuts in a single layer on the baking tray and bake for about 5 to 8 minutes until the skins have darkened and are easy to remove.
Rub the hazelnuts between your hands or in a tea towel to remove as much of the skins as possible. Don't stress if you cant get all the skin off.
Place the hazelnuts into a high-speed blender and process until they form a smooth paste. Add in all of the other ingredients and process until combined and smooth. Pour over base layer and place into freezer to set
Remove from the tin, slice straight away and store in an airtight container in the fridge or freezer (I recommend the freezer as it keeps the slice really firm).