This homemade Red Velvet Beet Nutella is easy to whiz up and has a portion of veg in it! The beets add a great red colour and some added goodness. This nutella is vegan and healthier.
Spread the nuts on a rimmed baking tray and roast for 10 minutes. Remove from the oven and pour onto a damp tea towel (microfibre works well) and rub the skins off.
Puree the nuts in a food processor, regularly scraping the sides, until creamy. It will take a few minutes to turn from crumbly to smooth.
Add the beetroot and whiz until smooth.
Add remaining ingredients and blitz again until smooth.
Transfer to a jar and store in the fridge for up to two weeks.