This is soon to be your new obsession. Homemade Nutella. What’s so great about it? Well for one, not only is it made with lots of roasted hazelnuts, but it also packed with other good things. There’s superfood organic raw cacao powder, pure bourbon vanilla, Canadian maple syrup, unsweetened almond milk and another superfood — coconut oil.
All of which make it a great alternative to the loaded with sugar and palm oil store-bought version. Vegan friendly and refined sugar-free, this homemade hazelnut spread uses real ingredients which is also why it is high in Vitamin E, B vitamins, healthy fats and a whole lot of other nutrients. Best of all it’s delicious. How do I know that? I tested it on very own Nutella addict and he loved it.
I have to admit I have never tried Nutella. Not one tiny spoonful. Strange I know. I never grew up on it and being someone who doesn’t do sweets, I never had the desire to try it. I can barely understand the hype. Looking at the “original’s” ingredient list, I have to ask myself, “do I really want to eat this?”. Top of the list: Sugar. 75% beet sugar and 25% refined cane sugar, up which makes up 55 percent of a jar of Nutella. Then there is palm oil (albeit sustainable palm oil, it’s still high in saturated fat); 30% fat per serving. Do we really need more sugar and fat in our diets?
So because I know a number of people who could literally sit and eat an entire jar with a spoon — I promised to come up with a healthier chocolate hazelnut spread.
There are a number or different homemade Nutella recipes out there, and a lot that still include not-so-healthy ingredients, which brings me to wonder what’s the point of making it homemade if you’re adding refined sugar, cream, powdered sugar, or canola oil. There are healthier choices.
So let’s make our own. The process is simple.
Once you have roasted and skinned the hazelnuts, it takes about 5 minutes to make your very own chocolate hazelnuts spread. Roasting not only helps remove the skin but it also helps release the hazelnut’s natural oil.
If you want to take the extra time, you can blend the hazelnuts first until they turn into a butter all on their own. I do this when I make almond butter — the method is here. I don’t have a standard food processor so I use my super-powered high-speed Kitchenaid blender. If you are using a food processor, I think the process takes longer to get a creamy butter, so be patient.
200 g hazelnuts
2 tablespoons raw cacao powder
1 teaspoon vanilla powder
1/4 teaspoon sea salt
4 tablespoons pure maple syrup
1 tablespoon coconut oil
150 ml unsweetened almond milk (or other plant-based milk)
1. Preheat oven to 300°F / 150°C and roast the hazelnuts on a baking sheet for 10-15 minutes, until fragrant and skin deepens in color and cracks.
2. Place nuts into the centre of a clean tea towel, wrap into a bundle and let “steam” for 1 minute. Rub the nuts in the towel to remove loose skins (it’s ok if all of the skins don’t come off).
3. Place the hazelnuts in the blender, along with the rest of the ingredients. Blend for about 5 minutes, until smooth.
4. Scrape into a glass jar and let it cool to room temperature. Store in the refrigerator for up to 1 month.
If you try this recipe, let me know how it goes! Leave a comment and rate it. And don’t forget to take a picture and tag it #ellerepublic on Instagram! I’d love to see what you come up with!