It’s safe to say everyone in the world loves Nutella, amiright? Some of my best childhood dessert memories involve Nutella on something and to call it yummy is an understatement. It’s pretty damn delish. But the ingredients totally kill my vibe. I can’t even enjoy it knowing how much sugar and palm oils are loaded into one tiny jar; and I refuse to serve that as-addictive-as-crack treat to my kids. So I came up with this delicious alternative that only contains organic, naturally derived fruit sugar, but it’s also dairy, has healthy oils and a whole lot of lovin’. On to my guilt-free indulgence:
Healthy, Homemade Nutella
Yields about 20 oz.
2 cups raw hazelnuts
1 cup dates
1/4 cup raw cacao powder
1/2 cup coconut milk
3 tbsp avocado oil
1 tsp vanilla extract
pinch of salt
Place the dates in a bowl and cover with boiling water. Leave them on your counter for anywhere from a couple of hours to overnight, which allows them to soften and yields a smoother puree. I usually leave them overnight.
Preheat your oven to 350° F. Place the hazelnuts on a baking tray and bake for about 10-15 minutes, tossing lightly in between, just enough to see the skins start to separate and blister. Remove and wrap them in a towel, rubbing vigorously to remove the skins (discard them).
Place the hazelnuts in a food processor and pulse a few times, then run continuously for about 15 minutes. Be sure to stop every few minutes to scrape down the sides. Continue blending until you get a peanut-butter type consistency. Add in the rest of the ingredients (saving the coconut milk for last) and process until smooth. Add as much as the coconut milk in as you prefer, you can even leave it out all together if you like a more “dark chocolate” flavor, or add more if you prefer it to be a bit more “milk chocolatey”. Likewise, feel free to add more avocado oil if you prefer your hazelnut spread to be runnier, as Nutella tends to be.
Store in an airtight glass container in the fridge and enjoy, it will keep for 7-10 days.