Healthy Homemade Nutella.
What. What. Yeah you read that right. I said healthy Nutella.
It’s no secret that Nutella was sent by God himself for us to enjoy here on earth. I mean how could it not be? Chocolate, sugar and hazelnuts all combined together in a creamy spreadable mixture? I’ve talked about my love for hazelnuts before when I made Hazelnut Creamer a while back. It’s pretty great and I would be lying if I said I didn’t dream about it.
I can’t talk about Nutella without talking about Paris, because really they go together. A love story of epic proportions. I’ve been fortunate to be able to visit Paris twice and both times a large amount of Nutella was consumed. Parisians really know how to indulge in all the right ways, especially with Nutella.
A Nutella macaroon from Ladurée with coffee for a balanced breakfast.
That time I opted to eat my apple instead of a Nutella banana crepe. To be fair…I had had one the day before and if you’ve ever had one you’d probably agree that one is enough, they’re so sweet and rich.
Ok enough about Paris. Lets get on to what really matters…the Nutella.
Oh wait! One last one… throwback to 2012 and THIS Nutella Gelato I had
everyday while studying abroad in Florence. The addiction is real folks.
One thing that makes Nutella so good is the 21 grams of sugar that’s in it.
I’m sorry if I just broke your heart, but don’t you worry your pretty little mind I have a solution for you…
Enter this version of healthy, homemade Nutella. Vegan, gluten-free, dairy free and refined sugar-free.
The hazelnuts are oh so roasty and toasty. The addition of honey adds a subtle sweetness without making it too dessert-y.
Roasting the hazelnuts in the oven before blending really makes for a creamy, rich and spreadable nut butter. And healthy enough to eat for breakfast, lunch, dinner, dessert, or straight out of the jar.
- 2 C Roasted Hazelnuts
- 2 Tbsp Cacao Powder
- 1-2 Tbsp Honey or Maple Syrup
- 1 Tsp Vanilla Extract
- Pinch of Salt
- Preheat oven to 350 degrees.
- Roast hazelnuts on a baking sheet for 8-10 min to get the natural oils heated and make it easier to blend.
- Peel off most of the hazelnut skins, which will make a creamier Nutella.
- Add hazelnuts to a food processor or blender. I used my NutriBullet.
- Blend until a creamy butter is formed. This may take 8-10 minutes depending on how powerful your blender is.
- Add in cacao powder, vanilla extract, honey and salt and blend until combined.
- You may need to add more sweetener (honey or maple syrup) depending on how sweet you like it.
- Pour into a jar and enjoy on toast, oatmeal, cookies...your mouth?
Adapted from this awesome recipe from Minimalist Baker.
Happy Nutella eating!