aka Homemade Nutella recipe
Show me a kid that doesn’t like Nutella? My kids could eat it for every meal and they never get tired of it. I find Nutella too sweet for my liking but I love a good chocolate spread; so yummy, versatile and satisfying. Nutella is not approved in our clean eating household for several reasons: the first ingredient is sugar, there are very few hazelnuts in it, it has added fat (palm oil), artificial flavor (vanillin), non organic milk powder and soy lecithin as an emulsifier (to avoid separation during long shelf lives). It’s not organic so it’s safe to assume some of the ingredients could be genetically modified (soy) and raised with hormones and antibiotics (milk). Since my kids like the same things over and over again, I care about the cumulative exposure to the foods that they eat. Looking for a healthier alternative, I was determined to create a delicious homemade chocolate spread that would be acceptable to my picky eaters. After many iterations and turned up noses, I finally have the perfect recipe that makes us all happy.
My Hazelnut Chocolate Spread has 4 ingredients, takes 2 minutes to whip up and satisfies snack cravings for everyone in the household. You do need a strong blender (I always recommend the Vitamix, but I heard Blentec is great too and people had great things to say about the Bullet). The most time consuming task is toasting the hazelnuts, which takes a bit of care not to burn. If you can buy toasted hazelnuts, go for it, it will greatly reduce the time and effort.
Why you are going to love this:
This clean spread is essentially made up of ground hazelnuts, which are a rich energy source, loaded with fiber, folate, manganese and Vitamin E. Raw cacao powder boosts the nutrition content and adds antioxidants, magnesium and feel good stimulating benefit. What about the sugar? Coconut sugar is sugar produced from the sap of cut flower buds of the coconut palm. While still sugar, it’s less processed than the white cane sugar variety, has a lower glycemic index and contains some minerals and vitamins found in the coconut palm. This chocolate goodness is so perfectly versatile! Use is as filling for crepes, dip for fresh fruit or spread for crackers.
Rich, creamy and perfectly spreadable, this chocolate spread will rock your world!
- 3 cups hazlenuts toasted
- 5 tbs raw cacao powder
- 1/3 cups coconut sugar
- 1/4 tsp salt
- 1/4 tsp vanilla bean powder optional
To toast hazelnuts, preheat the oven to 325F. Spread hazelnuts on a cookie sheet and roast for about 15 minutes, until just slightly toasted and the skin is cracking. If in doubt, take it out. It's very important not to over roast hazelnuts because they burn quickly and end up tasting bitter.
Wrap nuts in a clean dishtowel, let them sit for 5 minutes and then rub vigorously until most of the skins off. It's ok if there is a bit of skin left over.
Place nuts in a powerful blender like the Vitamix. Blend for about 30 second until a nut butter forms, using the tamper to push nuts onto the blades. Add sugar and continue blending for 30 seconds. Add cacao and blend for 40 seconds until you end up with a smooth and silky spread. Take care not to over blend, otherwise the spread will be too runny.