Vegan Nutella

As most people would say, what's not to love about Nutella?

But when you're on a diet, have digestive issues or are living that vegan life then there are more than a few things which may not tickle your fancy.

Just one serving of Nutella contains 21g of sugar - that's 4.2 teaspoons.

A serving also boasts a whopping 200 calories, 100 of which come from fat. And lets not even get into the palm oil content.

However, this doesn't mean you have to miss out on the chocolately goodness! All you need is to put aside a little bit of time and effort.

This recipe uses just four simple ingredients and unlike the "real deal," is more than 90 per cent hazelnuts.

It's dairy and gluten-free with very minimal sugar - we're talking 1.2 grams ... in the entire jar!

I call that a win-win-win!

It's so quick and easy too, meaning all you're left to worry about is what to put it on.

Ingredients

Preheat oven to 175 degrees and spread hazelnuts out on a baking sheet. Roast hazelnuts in the oven for 8-10 minutes to warm the natural oils and loosen the skins - be very careful not to burn them!
Remove from oven and let cool slightly before removing the skins. It doesn’t have to be perfect but remove as much as possible for a creamier result.
Add hazelnuts to a high-speed blender and blend in intervals - scraping sides as needed - until a butter is formed.
Meanwhile, heat the chocolate over a double boiler and set aside to cool slightly.
Once the hazelnut butter is creamy and smooth, add the vanilla and salt and blend well. Then add melted chocolate - a tablespoon at a time - blending until well incorporated.
Transfer to a jar and store at room temperature - enjoy on toast, oats, waffles, pancakes or just by the spoonful!