Kids, avert your eyes, because it's going to get seriously sexy around here. This "healthier Nutella" recipe is Grade A foodporn. In the 90s, we were brainwashed through television commercials to think that Nutella was not only delicious, but also good for us. Remember those commercials with moms lovingly spreading the chocolatey goo over bread that transformed instantly from roasted hazelnuts full of nutrients? Well...marketing people lie! Nutella, it turns out, is full of processed guck.
But since I was dealt Nutella at an early age, I'm pretty much hooked on the stuff. However, eating all that processed sugar and fat really dampens the mood, so I've decided to stage a Nutella embargo and cook up my own stash. My homemade "Nutella" recipe is also relatively "healthier", so although it won't help you fit into those skinny jeans, it'll make you feel better about what you're eating (at least you can pronounce all the ingredients). We also did a taste test afterwards, and frankly, the original Nutella tastes like plastic next to this one! So why not give your taste buds, and body, a sinfully good treat?
Makes: 2 x 370grams jars
Prep Time: 15 mins
Cook Time: 10 mins
- 1.5 cups hazelnuts
- 12 oz chocolate (semi-sweet)
- 4 tbsp coconut oil
- 5 tbsp sugar
- 2 tbsp unsweetened cocoa powder
- 1.5 tsp vanilla
- 1 tsp salt
- Pre-heat oven to 180 degrees Celsius.
- Roast hazelnuts in a single layer in a pre-heated oven for 12 minutes. Allow hazelnuts to cool.
- Melt chocolate in a bowl placed over simmering water. This prevents the chocolate from burning. Set aside to cool.
- Once hazelnuts have cooled, scrunch them between a kitchen towel to get rid of the skins.
- In a food processor, grind the hazelnuts into nut butter. This will take a few minutes of patience and blitzing.
- Once nuts have become a paste, add in the coconut oil, sugar, cocoa powder, vanilla and salt. You can also use any other bland vegetable oil. We use raw coconut oil for the health benefits. The salt will really enhance the sugar and chocolate.
- Add in the melted chocolate and blend until smooth. Fill them into jars and they will keep in the fridge for up to a month. When you need a hit, just hack out a chunk and bring it to room temperature to become super spreadable. Or warm over toasted bread for the melt factor!
Recipe from girlmeetscooking.com