Since the holidays I have had a major sweet tooth, but I’m trying, key word is trying to stay away, but until then I must share with you my latest creation. He he, I am just so proud of today’s recipe. It is pretty darn close to the classic hazelnut chocolate spread, Nutella.
If you have been following me for a while, you will know I discovered Nutella this summer when I was in Europe. I have heard, and seen so many recipes using it, but I never gave it a second thought. When in Paris, I was making a parfait at the breakfast bar and they didn’t have peanut butter and I saw the Nutella. I figured I’d give it a try since it was everywhere in Paris. I dipped my figured into my packet and that was it, it was all over, I was in love!! Dam!! When I came home, I noticed Nutella was everywhere here too!! I bought a jar, then another and another. This stuff is dangerous!!! After reading the ingredients, I realized the first ingredient wasn’t hazelnuts, but sugar! Eck!!! The second is palm oil, then hazelnuts. I realized I can do so much better than this!! So I grabbed my half empty jar of Nutella, a bag of hazelnuts and got to work!
I added my hazelnuts to my food processor, processed it until it was a peanut butter consistency, then the tough part began. What to add to make it more healthy, but give it the sweet taste, plus a nice spreadable consistency I started with unsweetened cocoa powder, vanilla extract and 3 tablespoons of powdered sugar. I processed more and realized the consistency was to thick, so I added two tablespoons of coconut oil and processed more. It was good, but I wanted better. I added 1 tbsp. of mini chocolate chips to give it more of a milk chocolate flavor since Nutella contains milk. I didn’t want to add milk, because I just thought that was weird and whats even stranger is you don’t refrigerate Nutella so how does the milk not go bad? Everything was good, I tested my Nutella to my jar of Nutella and the original Nutella was sweeter, so I added one packet of stevia and bam, there it is!! A pretty spot on version of Nutella!! I like mine better because it’s more natural and I feel better having it, not to mention mine is a tad healthier.
The stats on Nutella from the store are 2 tbsp: Calories: 200, Fat: 12, Sodium: 15, Carbs: 21, Fiber: 1, Sugar: 21, Protein: 2
PB&P’s homemade Nutella: Calories: 171, Fat: 14.6, Sodium: 11.9, Carbs: 7.2, Fiber: 3.3, Sugar: 3.7, Protein 3.9
Big difference in Carbs, Fiber, Sugar and Protein! I feel so much better having my version of Nutella!! I think if you try it you will be pleasantly surprised on how much it tastes like Nutella! The whole process takes 10 minutes and it’s pretty darn easy too!!
A sweet and creamy hazelnut chocolate spread
- 2 cups hazelnuts, roasted, peeled
- 2 tbsp. unsweetened cocoa powder
- 1/2 tbsp. vanilla extract
- 3 tbsp. powdered sugar
- 1 packet stevia (1/4 tsp) or 1 more tbsp. powdered sugar
- pinch salt
- 2 tbsp. coconut oil
- 1 tbsp. mini chocolate chips
- In a food processor, add hazelnuts and process until a peanut butter consistency. Add cocoa powder, vanilla extract, powdered sugar, stevia, salt and coconut oil. Process until smooth. Add chocolate chips and process until melted.
- Place in a jar and seal with a top.
To peel hazelnuts place them in a tea towel and rub them, the skin will come right off. It's ok, if a few skins remain.
Calories per two tablespoons: 171, Fat: 14.6, Sodium: 11.9, Carbs: 7.2, Fiber: 3.3, Sugar: 3.7, Protein 3.9
I’m going to be honest with you, I am not going to be buying Nutella anymore. I am so happy and pleased with my version and I love that it is healthier for you!! Love the sugar comparison and I think my growing butt will thank me too!!
Oh and if you never had Nutella, your missing out! It’s a creamy, chocolaty, sweet hazelnut butter. Dam it’s good, but mine’s better
Have a great day everyone!