Nutritionally Nice Nutella

Every Christmas my Mum would buy a box of Ferraro Rocher chocolates for an evening treat.  Us kids would anticipate the moment when she would reach up on to the high shelf in our kitchen cupboard and bring down the hazelnut delights.  Savoring every bite I would eat mine off in layers, eating the outer chocolate-nut coating, gently nibbling the wafer-like interior to get to the rich hazelnut cream that has my mouth watering now!  Ohh did I love that interior gooeyness!!  I wished for just a spoonful of just that alone! Little did I know that Nutella was essentially just that!

Homemade Nutritionally Nice Nutella made with cacao powder and honey.

Nutella is undoubtedly the best tasting and marketed hazelnut spread on the market.  Traditionally Italians spread this on bread or toast for breakfast but these days people make ice cream, cakes, cookies, serve it on crepes, sandwiches, you name it.  My husband discovered Nutella while we honeymooned in Italy having it every morning with his cappuccinos.   While delicious, Nutella is dessert-like, high in sugar, vegetable oils and fillers that may not be ideal to start your day on.  Once we got back home from Italy, I got to work on a healthier version for this European treat.

Hazelnuts are loaded with vitamin E and B which are important for healthy nails, skin and hair and proper cell and energy metabolism.  They lend a distinct and different tasting nut butter to have on hand when you want something different and a little more decadent.  Great on bread, crepes, drizzled over ice-cream, yogurt or used as a fruit dip.

Homemade Nutritionally Nice Nutella made with with cacao and honey.


Print Recipe
Nutrionally Nice Nutella
A simple non-dairy, gluten-free Nutella packed with nutrients!
Prep Time 20 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Servings
cup
Ingredients
Instructions
  1. Preheat oven to 350F. Place hazelnuts on a baking sheet and place in hot oven to roast for 5-10 minutes. If using raw nuts roast for closer to 8-10 minutes, if using pre-roasted nuts only roast them for 5-7 minutes.
  2. Remove from oven and place nuts on a clean, large dish towel. Using your hands, roll the nuts around on the towel to remove most of the hazelnut skins. Don't worry if you don't get all of the skins, removing most of the skins will yield a creamier Nutella spread.
  3. Place nuts in a food processor and process until smooth. This takes about 10 minutes and you may need to stop the processor a few times to scrap down the edges. Keep going until the spread is nice and smooth.
  4. Add in the cacao powder, maple syrup, vanilla and sea salt. Process again to mix together the ingredients. Taste and add a little extra sweetener if needed.
  5. Transfer the hazelnut spread to a clean glass jar. Store in refrigerator for up to two weeks (if it lasts that long).
Recipe Notes

MODIFICATIONS

For a more chocolately and less "nutritionally nice" version, use melted non-dairy chocolate instead of the cacao powder and maple syrup.  Simply swap these two out for about half a cup of chocolate chips.  Melt the chocolate over a double broiler or in the microwave.  Add melted chocolate in step 4 along with the vanilla and sea salt.  This will yield a creamier version.

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