Nutella has developed it’s own international cult following. Did you know that Nutella was developed in 1946 in direct response to WW2?! As the war demanded rationing, the price of chocolate sky-rocketed. Chocolatiers needed to cut their chocolate with something (hazelnuts in this case) in order to get the most out of this delicious ingredient….um dankeschön, Hitler?
I enjoyed my fair share of it back in the day. It is often marketed as being the base of a great breakfast, especially for kids. Here is the ingredient list: Sugar, vegetable oil, hazelnuts (13%), cocoa powder (7.4%), non-fat milk solids, emulsifier (soy lecithin), flavour (vanillin). With all of that sugar and vegetable oil (likely GMO), this is not something I want to feed my family on a regular basis (or ever!). I needed to come up with a healthy alternative so I could enjoy that truffle-like chocolatey goodness guilt free.
To make your own you essentially make your own hazelnut butter and add chocolate, sweetener, and a healthy oil to create the spread. Most recipes call for toasting and skinning the hazelnuts. This can be a tedious and messy process and one that I like to avoid. A recent study in the Journal of Food Sciences discovered that most of the antioxidants and phenolic compounds (which prevent cancer) are found in the skin and are destroyed by roasting. For this recipe I leave the hazelnuts raw. Less time, less mess, and healthier! I’ve got your back 😉
-2 cups of hazelnuts
-2 T coconut oil or other light tasting oil (I am loving avocado oil lately)
Place hazelnuts and oil into food processor. Leave to process into butter while occasionally scraping down the sides. This can take some time (think 20 minutes). Find something else to do in the meantime. Be patient. Just as you are cursing my name and getting ready to throw the whole mess down the drain, something beautiful will happen. The nuts will release their oils and begin to blend into a smooth, silky nut butter. At this point add in:
– 1/4 cup cocoa or cacao powder (use cacao if you want it fully raw. As I was making this for children I used cocoa)
– 1/2 cup coconut sugar. You could use maple syrup, but I personally find maple syrup to be expensive and use it on it’s own when I can enjoy the flavor without having it lost in other ingredients
Blend until well combined. If it is too thick, use almond milk, a few T at a time until it reaches a consistency that you like. Taste. Adjust the levels of cocoa and sweetener until it is perfect for you.
Delicious slathered on apples, pineapple, oranges, bananas, grapes, strawberries, raspberries…the list is endless. What are some of your favorites?
Enjoy ❤ ❤