On a Saturday or Sunday, my mum and I would make a stack of pancakes and top them with the delicious chocolate spread, or we would ride to our local bakery, come home and slather Nutella on the still-warm croissants. It was an indulgence, but as I got older and became more aware of what I was putting in my body, Nutella disappeared more and more out of my life.
Fast forward to today and the delicious chocolate spread of my childhood has made a welcome return. Unlike the original, the primary ingredient in this recipe is hazelnuts, not sugar, and it doesn’t contain modified palm oil or artificial flavours (check out this article for more info).
But back to business.
This healthy nutella is perfect spread on toast and topped with fresh strawberries or banana slices. I also love dolloping it atop a bowl of oats, blending into smoothies, or simply eating it by the spoonful.
Makes one jar.
Adapted from Jessica Cox’s
Adult Nutella Recipe
2 cups blanched hazelnuts
1/4 cup cacao powder
1-3 tbsp almond milk (depending on desired consistency)
2 tbsp rice malt syrup (or maple syrup, honey, etc.)
1 tsp vanilla extract (optional)
Preheat oven to 180 Celsius (350 F) and dry roast the hazelnuts for around 8 minutes until they become fragrant and begin to turn golden. Now place the roasted hazelnuts in a high-powered blender or food processor and blend until it begins to form a butter. Add the remaining ingredients and blend until it’s smooth and silky. Pour into an air-tight jar and keep in the fridge.
Note: Because of the almond milk, a jar of this healthy nutella will only last in the fridge for up to one week. If you want to extend the shelf life, you could easily substitute the milk for oil.
Extra Little Recipe
A Delicious Chocolate Hazelnut Thickshake Recipe
After you have scraped out the healthy nutella into your jar, there will still be some delicious chocolate spread left in your blender jug. Simply add 1 cup of almond milk and blend away! Pour your frothy nutella milkshake into a glass and enjoy.