Macros per 2 Tbsp (32g) (makes 20 servings):
65 Cals, 1.75g Carbs, 4.5g Fat, 4.5g Protein
Ingredients for Homemade Creamy Hazelnut Butter:
10oz Natural Hazelnuts
Pinch of Salt
Ingredients for Protein Nutella:
400ml Unsweetened Almond Milk
60g Flex Brand Vegan Chocolate Protein Powder
60g Brownie Batter Protein Cookie Butter Powder
120g Homemade Creamy Hazelnut Butter
*If you want to substitute in a whey/casein blend protein powder, you can sub it 1:1 with the vegan protein powder. And to be honest, I do think the whey/casein will yield a more rich nutella flavor because of the milkiness.
*And if you don’t have any cookie butter powder, you can sub with more vegan or whey/casein blend protein powder.
Directions:
1.) First to make the homemade creamy hazelnut butter. Add 10oz of your natural hazelnuts to your food processor and process until creamy. This takes a few times of processing, then scraping the side before you get that creamy texture. Once done, add to a jar and add to the fridge.
2.) Now it’s time to make the protein nutella. Add your almond milk, vegan protein powder, cookie butter powder and the homemade creamy hazelnut butter to your food processor and process. Like the homemade hazelnut butter, you will take a few times of processing and then scraping the sides before you get that creamy texture.
3.) Once done, add to jars and let sit in the fridge for a few hours. This will allow them to cool and really thicken up. Then it’s time to enjoy!