2 tbsp cacao nibs (Substitute it with cacao powder)
2 tbsp date paste
1 tbsp cacao powder
1/2 tsp vanilla essence
1/4 cup water (Optional)
Roast hazelnuts, almonds and cacao nibs for 8-10 minutes at 200 degree celsius.
Allow the nuts to cool down completely. Transfer the three ingredients to a food processor and mix till they reach a creamy consistency. This process takes time. Mix the nuts for 5 minutes and let it rest for 2-3 minutes. Repeat this process 3-4 times till the consistency is obtained.
To the base add date paste, more cacao powder, vanilla essence and water.
Mix for a minute or till the ingredients are well combined.
Transfer the nutella to a jar and store it in the refrigerator. Use this with any snack or dish of your choice and enjoy!
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Roshni Sanghvi is an Indian plant-based sports nutritionist and body transformation specialist. She is the first Indian to represent on a national bodybuilding stage being on a 100% plant-based diet. Roshni is a holistic nutritionist, graduated from the prestigious NutraPhoria college of nutrition in Canada.
She is also an ACE-certified personal trainer, certified PlantFed gut coach, certified Bodyshred, and Animal flow instructor with a specialisation in disease reversal through food and lifestyle modification.
Her approach is more focused on helping you in adopting a healthy lifestyle. With her result-oriented holistic methods, she has managed to transform and reverse lifestyle diseases such as PCOS, Thyroid, Diabetes etc for 12k+ clients worldwide.