Vegan Nutella

Vegan Nutella

During last years the issue of palm oil has become quite popular. However, we may ask why is it so demonized among consumers around the world.

Palm oil is obtained by squeezing the pulp of oil palm fruit. It has a low cost and it is very versatile. Furthermore, it is tasteless, it can withstand high temperatures without turning rancid and slowly reaches the point of smoke: this oil is used in the production of food and it is contained in a huge number of cosmetics as a preservative and softener.

To be fully used, however, palm oil is refined and deprived of all healing properties: after different industrial processes it becomes a substance without benefits, enriched with carcinogens and toxic substances, and with an excess of saturated fats that might cause serious health problems.

Our Planet Earth is in danger!!

In addition, the industrial production of palm oil leads the planet Earth in serious danger. In tropical areas, for instance, deforestation is wide spreading. This involves the reduction of the oxygen and the destruction of the natural habitat of many endangered species. It would always be suitable, when you go to supermarkets, to check the labels and only buy “palm oil free” products, to safeguard our health and that of our Planet. Even more appropriate would be the self-made home production of daily and in long term food and products.

Today I am going to prepare one of my favorite guilty pleasures: home-made palm oil free vegan chocolate hazelnut spread!


  • 430g hazelnuts,
  • 3 table spoons powder chocolate;
  • 2-3 table spoons agave syrup;
  • A pinch of salt;
  • 1 tea spoon vanilla extract;


  1. Preheat oven to 180° and roast hazelnuts to approximately 10-15 minutes. (Until they become golden brown);
  2. Remove the skin of hazelnuts with the help of a kitchen cloth;
  3. Grind the nuts up to reduce them to powder;
  4. Continue to whisk until hazelnuts release their natural oils and the mixture becomes more creamy;
  5. Add cocoa, agave syrup, a pinch of salt salt and vanilla extract, then mix until you get a smooth, dense and homogeneous cream;
  6. Store in a cool dry place.

 My advices:

  • Add agave syrup with moderation, until the mixture reaches the consistency you prefer;
  • You can store it for about a week, because it does not contain preservatives;
  • To obtain a more intense flavor you can vary the recipe and replace the dark chocolate with cocoa;
  • Use it to prepare desserts, or spread it on a slice of bread covered with coconut flour!


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Vegan cream tart with fresh fruit | Quick and easy recipe

Vegan cream tart with fresh fruit | Quick and easy recipe

This morning the sun has a different smell. It smells of wheat, of poppies, of lost innocence: the smells of my childhood, carried by a slight sense of sentimentality.

I go out for a walk. I look at people’s faces from Clapton and their attentive looks. They seem so busy while taking their buses. Nonetheless, today I would like to stay away from the chaotic life of the City and going back to my childhood, when I used to run through the fields of my native county. Behind a grey road and hidden from red big vehicles here’s the Lee Valley.

I am just in love with this. London always seems to hide its beauty in its artificiality. Suddenly, cold noises just fade away and comes the Nature. I feel I am flooded by calm and serenity, so I start sinking in my memories… I stumble into the images of a little girl, who used to look at the lizards on the rocks and who loved to climb up on an oak tree and always scraped her knees. It’s funny how, suddenly, you can relieve past feelings and sensations, only by living the present moments.

It is maybe because here it’s full of berries. In a moment, I feel the taste of my grandmother’s lemon pie, when nobody blamed me if I dared to lick that cream from the spoon. I feel the smell of the crunchy shortcrust pastry and the freshness of fruits…

So, why don’t we give ourselves a bit of sweetness? We are the Past, the Present, we are the Spring!

The recipe:

Ingredients for the crust:

  • 150 g of Digestive type biscuits;
  • 85 g of melted Vegan butter;
  • 70 g of agave syrup (of any other type of sweetener);
  • Just enough fresh fruit to garnish or fill the cream.

Ingredients for the cream:

  • 230 ml of vegetal milk;
  • 10 g of corn starch;
  • 20 g of agave syrup;
  • 5 g of organic liquid vanilla;
  • Some organic lemon peel.

Preparation for the crust:

  • Preheat the oven at 180°C;
  • Crumble Digestive biscuits and combine them with melted butter and agave syrup, until you have a consistent mixture;
  • Put the mixture in a baking pan of 20 cm diameter. Spread and flat it well, until you have a uniform mixture of 1 cm height;
  • Put the crust into the oven for about 8 minutes;
  • Leave the crust out from the oven and let it cold down.

Preparation for the cream:

  • Pour some milk in a small pot and add corn starch. Let it cook slowly and blend it occasionally;
  • Add some maple syrup, some vanilla essence, and lemon peel. Never stop blending the mixture;
  • Let the mixture boil on medium heat until it thickens;
  • Continue cooking the cream and never stop blending. The cream should be thicken;
  • Cover the cream with film and let it cold, then put in the fridge for around 2 hours;
  • Finally, fill the crust with the cream.

Now you can fill the pie with lots of fresh fruit and enjoy it with your friends!

Lee Valley

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