Another vegan version of nutella, made with the flavours of fall.
Hazelnuts are a tough find in Singapore, but with an irresistible urge for Nutella, I thought pecans make the best surrogate. To go with the fall season, I decided a touch of maple flavour would be lovely. What makes this nut butter extra special personally is that it is the first batch of nut butter to be churned out of my new food processor!
Pecans conjure up thoughts of decadent treats like pies, pralines and candies, but there’s no reason to shy away from these tasty nuts. It is in fact the nut with the most antioxidants! This is measured according to a method called Oxygen Radical Absorbance Capacity (ORAC) – a fluorescence-based assay for reactive oxygen species. Pecans are also high in other nutrients and minerals including vitamin A, vitamin E, folic acid, calcium and magnesium. But alas every good thing has a dark side; it is also the nut with the highest (good) fat. So as always, the moral is moderation.
But moderation is hard when it comes to this pecan nutella. You’d want to spoon it on everything, from oatmeals to toast or heck, just eat it straight out from the spoon. Truthfully its texture is more of a soft cookie dough than a drippy nut butter, but that doesn’t stop it from being any less tasty.
The pecan nut is also the state tree of Texas. You’d probably know that if you are American, but I was amazed to find out that each state of the U.S.A has an official tree. Apart from the pecan tree, the sugar maple tree – representing the states of New York, Vermont, West Virginia and Wisconsin, would be another favorite.
Here a date you may want to bookmark too – April 14, which is National Pecan Day celebrated since 1996. I think a more appropriate date should be closer to Thanksgiving, or at least coincide with the fall season? On hindsight, maybe it is better to spread out the dates as an excuse for more pecan parties!
For fellow Singaporeans, you can get really cheap pecans (and other nuts) from Albert Centre Food Complex L3. I can’t really remember the exact price, but it’s way cheaper than buying from the supermarket.
- 1 cup raw pecans
- 4 teaspoons raw cacao powder
- 1 teaspoon pure maple syrup (or more for a stronger maple flavour)
- ½ teaspoon ground cinnamon
- Place pecans into the food processor and blend. Stop to scrape down the sides with a spatula, as many times as needed. At first the mixture becomes mealy, but then moistens and melts into a velvety smooth and delicious nut butter. It took me about 10 minutes.
- Then add the cocoa powder and maple syrup and blend again to combine.
- Store in an air-tight container and refrigerate.
I am in the process of revamping my blog and I thought an FAQ page will be useful. Feel free to ask any questions from food to lifestyle in the comment box or you can email me at sab-06@hotmail. Whatever your questions, I’d be happy to hear.