Hazelnut & Carob Butter

This lovely stuff is a vegan version of the massively popular Nutella, and it’s just as good! Instead of chocolate, it uses Carob powder which has a similar flavour. (Carob is a great product for anyone who can’t enjoy chocolate for dietary reasons, and can be used anywhere you would use chocolate.) For sweetness this one uses honey rather than sugar. We get ours from our Borough Market pals Field & Flower, who boast a mind-boggling range of quality honey. But any good quality raw honey will work. This is a great recipe for getting the kids involved too, as it is technically very easy, and results in something they will love!

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Ingredients

250g Toasted Hazelnuts
4tbs Carob Powder
4tbs Raw Honey
1tbs melted Coconut Oil
1/4tsp Pink Himalayan Salt
1/2tsp Vanilla Extract

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Method

1

Place the toasted hazelnuts in a food processor, and blend until a smooth, creamy mixture is formed and the oils are released. Now add the carob, honey, coconut oil, salt and vanilla extract, and pulse the mixture to make sure everything is combined. The mixture should end up the same consistency as play dough (if you prefer a thinner spread, add a touch of water, but bear in mind this will affect the shelf life of the finished butter). And that’s it! Transfer your carob ‘notella’ into an airtight container, store in the fridge, and enjoy!

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