Tuesday, 29 May 2012


I'm not gonna write much about this. I'm just gonna let you try it for yourselves. I don't think that many people have to be convinced to make something chocolatey. Especially Nutella. You usually just see it and run to the kitchen and start jumping up and down in anticipation yelling oh my god while the ingredients are whizzing away in the blender.

Or at least that's what I do...

A word of warning... First of all. This is ridiculously addictive. Like insanely so. I think we should have a competition to see how long we can make our batch last. This makes a lot. Like 3 jars. Mine are pretty small though. 

Second of all. Keep this in the fridge. It will spoil if you don't. You should consume it within 3 days or so. Though I doubt that's going to be a problem.

Try and use tofu with a very neutral flavour. Some tofu is kind of tangy. It makes the nutella taste like its got alcohol. Not that that's a bad thing. But if you want a classic sweet and creamy nutella try and get silken tofu or tofu that is ages away from it's best before date.

Liquid Crack Nutella


  • 200g hazelnut butter.
  • 250g tofu
  • 1 cup maple syrup
  • 10 tbsp cocoa powder
  • 1/2 tsp salt
  • 1/2 cup soya milk

1. Put all the ingredients in the blender except the soya milk. Blend and add the soya milk slowly until it reaches desired consistency.

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