Dessert for breakfast! I’ve been feeling kind of rushed while making breakfast lately, which is odd, considering there is no school-girl in our home (yet), and even my husband goes to work with a fairly leisure timing. But still. I feel like an eternity passes until all three of us can sit at the table with our breakfast ready to eat and I can finally get my hands on my hot coffee mug. Oh so comforting.
I wished for something indulgent. Some spread to just simply put on my toast that smells like chocolate and coffee, is creamy in texture and is, of course free of any sugar or dairy.
So I made some mocha walnutella.
I have an old homemade nutella recipe, which is a copycat version of the so very famous one, made with chocolate and added coconut oil, which is a healthy oil, but still. This time I wanted to make this oil- and soy-free, so no store-bought chocolate, either.
Of course, I know exactly why my mornings have been this hasty lately. 🙂 I am one of those annoyingly cheerful in the morning type of people: I used to get up with the sun and by the time my hubby came to senses I was past my breakfast, one-hour morning workout and my shower. However, my little girl tends to wake up in the morning hours if she senses that I’m awake. This way, I can have a couple of hours to myself only in the late evenings. Which is fine, and working, but if one stays up late at night… is terribly sleepy in the morning. 🙂
My husband became even concerned about me, as he’s never seen me that much out of focus – I must have some sort of vitamin deficiency! I tried to calm him saying nope, I’m always like this immediately after waking up, you just haven’t seen it as you were always sound asleep when I woke up. 😀
So, mocha walnutella. You’ll need a food processor for this.
Ingredients:
2 cups or 200g of shelled walnuts
1 tablespoon of cocoa powder
1/2 teaspoon ground coffee
4 tablespoons of xylitol + 2 tablespoons of water
1 heaping tablespoon of cocoa butter
1 teaspoon of vanilla extract (homemade)
Instructions:
So simple to make this.
- Roast walnuts in a convection oven at 150 C / 300 F for 15 minutes, stirring 2-3 times.
- Put walnuts in a damp tea towel and rub, rub, rub to remove the skin. Well, most of it.
- Boil xylitol in water to make a syrup.
- Put walnuts in food processor and whizz until almost butter in texture. Add remaining ingredients and process until smooth.
It will look something like this:
Walnutella is really creamy when fresh, but as it cools, small crystals of xylitol form overnight. It is still spreadable, but not as creamy. If you’d like to avoid this, sub 1/2 teaspoon of stevia powder for the xylitol.
This spread keeps for several days in an airtight container in the fridge. Carb content is 30g CH in the whole jar, that’s sufficient for a lot of toasts. 🙂
I wish you all cheerful mornings to go with it!
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- 2 cups or 200g of shelled walnuts
- 1 tablespoon of cocoa powder
- ½ teaspoon ground coffee
- 4 tablespoons of xylitol + 2 tablespoons of water
- 1 heaping tablespoon of cocoa butter
- 1 teaspoon of vanilla extract (homemade)
- So simple to make this.
- Roast walnuts in a convection oven at 150 C / 300 F for 15 minutes, stirring 2-3 times.
- Put walnuts in a damp tea towel and rub, rub, rub to remove the skin. Well, most of it.
- Boil xylitol in water to make a syrup.
- Put walnuts in food processor and whizz until almost butter in texture. Add remaining ingredients and process until smooth.
2 cups or 200g of shelled walnuts
1 tablespoon of cocoa powder
1/2 teaspoon ground coffee
4 tablespoons of xylitol + 2 tablespoons of water
1 heaping tablespoon of cocoa butter
1 teaspoon of vanilla extract (homemade)
Instructions:
So simple to make this.
Roast walnuts in a convection oven at 150 C / 300 F for 15 minutes, stirring 2-3 times.
Put walnuts in a damp tea towel and rub, rub, rub to remove the skin. Well, most of it.
Boil xylitol in water to make a syrup.
Put walnuts in food processor and whizz until almost butter in texture. Add remaining ingredients and process until smooth.
It will look something like this:
Mocha walnutella - #sugarfree, #glutenfree, #vegan spread |ingeniouscooking.com
Walnutella is really creamy when fresh, but as it cools, small crystals of xylitol form overnight. It is still spreadable, but not as creamy. If you'd like to avoid this, sub ½ teaspoon of stevia powder for the xylitol.
This spread keeps for several days in an airtight container in the fridge.
How yummy is this!!! Chocolate nut butters/spreads are always the best 😉
What? That looks sooooo good!! I will absolutely take dessert for breakfast!
Any suggestions for an alternative to the xylitol or stevia? Would maple syrup work?
Sure, maple syrup would also work. I have to avoid it as it contains too much sugar (all natural, I know, but still not good for me).
I'm happy you like my recipe. Dessert for breakfast definitely made me look forward to my mornings again. 🙂
Nut butters are seriously addictive… 🙂
Mmm… And I just happen to have some walnuts in my fridge. 😉 Can't wait to give it a try!
I'm a nutella nut 🙂 Will be making this much healthier version soon. Thanks!
Enjoy! 🙂
Glad to hear that! 🙂
Bonjour
cette recette à l'air trop bonne!
voulant faire la recette, j'ai une question concernant le beurre de cacao, il doit être fondu ou pas? sur la photo il n'a pas l'air fondu, donc on le mix avec les autres ingrédients à l'état solide?
Merci
Hi there,
Would you please try to rephrase your comment in English, German or Hungarian, please? I don't speak nor read French… Thank you so much!
Oh sorry
This recipe looks good! want to make the recipe, I have a question about cocoa butter, it must be melted or not? in the picture, it does not seem melt, so we mix with the other ingredients in the solid state?
thanks
Hi,
Thank you for writing again! 🙂
I didn't melt cocoa butter as it melts anyway during processing: nut butters tend to warm up in the food processor.
Enjoy!
Looks like an awesome recipe, can I use dates as sweetner instead?
How long does it last on room temperature?
Sure! I’d say a week for sure… it always disappeared really fast. 🙂