I know, saying “Nutella” and “healthy” in the same sentence sounds as if it could only be one from Ferrero, Nutellas father, himself. But with this recipe it does really become true. With only three ingredients you can make a healthy version of this addictive chocolate spread and even eat it straight out of the jar without regret. Seriously.
Hi, my name is Mina and I’m a Nutellaholic. Yes I’m one of those people who never liked the chocolate spread on their bread but instead I used to eat it straight out of the jar. I think some of you can relate to that…the problem is that it’s loaded with calories and very unhealthy, too. Now this recipe may not be very light either. However, it’s not loaded with empty calories but actually contains nourishing ingredients instead.
This homemade chocolate spread aka Nutella can be eaten straight out of the jar without regret. It's made with just a few healthy ingredients and so delicious.
- 2 cups hazelnuts (250 g)
- 3 tbsp cacao (15 g)
- 4 tbsp maple syrup (50 g)
- 1/4 tsp vanilla powder (or 1/2 tsp vanilla extract)
- a pinch of salt
- 3-4 tbsp rice milk ( or any plant-based milk, really)
Place hazelnuts on a baking dish in one single layer and roast in the oven for about 10 minutes on 360° F (180° C). Keep an eye on them as they burn quickly.
Remove nuts from the oven and let cool for 5-10 minutes.
To peal hazelnuts: place nuts in a bowl, stick another bowl on top of it and shake it vigorously.
Add (more or less) naked hazelnuts to a food processor and mix for 5-10 minutes until you end up with hazelnut butter, scraping down the sides as you go and pausing every other minute if necessary (if food processor gets hot).
Add cacao, maple syrup, vanilla and salt and process for another minute.
Gradually add plant-based milk, one tbsp at a time until the spread has reached your desired consistency.
Store in an airtight container in the fridge for up to a week.