This week starts in a very sweet and delicious way; with a healthy homemade hazelnut spread, for children of all ages 😉 Well, if I tell you that a jar of nutella was never one of my favorite treats, what will you say? Probably I am the only one, nor as a kid, not now that I grew up (a little!) I felt this irresistible urge to eat the whole jar with a spoon, like some of the people I know. But now that I’ve made my own , I know that is healthy and does not contain a thousand additives, I really enjoy it!
This nutella recipe is very fast and easy, and most importantly, has only four ingredients plus, it does not contain sugar. I’m sure I’ll love it! It is chocolaty, creamy, smooth, as sweet as it should be and you can use it in a thousand and one ways (other than eating the whole jar at once …). For example you can spread it on a couple of homemade digestive biscuits, or banana pancakes, on muffins like these ones, to make this Healthier Nutella Cheesecake, or enjoy it with fresh fruit such as bananas, apples, pears, strawberries, or by adding it to other recipes that will try together in the future.
A food processor is necessary to implement this recipe. This recipe yields 18 tablespoons, or 360 grams / 13 oz. of nutella. The nutritional info below is calculated per tablespoon.
- • 250 g. / 9 oz. hazelnuts
- • 100 g. / 3.6 oz. honey, or maple syrup for vegans
- • 20g. / o.7 oz. cocoa powder, preferably organic
- • ½ cup water about (you may not need all)
- Preheat the oven to 180° C / 350o F. Place the hazelnuts on a baking sheet and roast for about 12-15 minutes, stirring in the meantime a couple of times. * Allow to cool slightly and rub them with your hands to remove their skins, as much as possible.
- Transfer the nuts to the bowl of the food processor and grind until they become buttery, about 5-7 minutes (depending on the processor). It will take a little bit for the nuts to completely break down so you may need to scrape the sides of your blender a couple of times until your mixture starts to come together.
- Once it is creamy and smooth, add honey or maple syrup, cocoa and about half of the water and blend again until well incorporated. Taste and adjust seasonings as needed, adding more honey or water, if desired. **
- Transfer to a clean jar and store at room temperature for at least 2 weeks.
- * If you buy ready-roasted hazelnuts, roast again for 5-7 minutes, to release oils and aromas.
- ** Keep in mind that while processing the hazelnuts, the mixture will get hot, and when it gets cooler it will thicken. My advice is not to make it too thick.
And your homemade nutella is ready! Hope you’ll enjoy it!
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