Healthy Nutella

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Since I have the biggest sweet tooth, I am always looking for different ways to satisfy those cravings!  Nutella is one of my favorite treats and the best part is it can be used as a breakfast essential or a sweet treat after lunch or dinner.  In my attempt to duplicate Nutella the best way I can, this is the result!

Minus the delicious flavor of hazelnuts they also contain great health properties.  They are rich in mono-saturated fats, full of vitamins and minerals, high in Vitamin E and B, cater to a healthy metabolism, good for bone health, contains folate, high in fiber and research shows that they are an anti-cancer super food.

This is really easy to make, although, is a bit messy – warning! – but the end result is well worth the mess.  You can enjoy this on a piece of Ezekiel bread for breakfast or my Paleo rolls (recipe found here: https://thedailydiehl.com/2015/03/05/bacon-sandwich-blt/).  You can even get creative and make a crepe out of egg whites and fold it with strawberries and a scoop of the nutella!  The options are endless!

Ingredients (serving size: 40)

  • 2 Cups Raw Hazelnuts
  • 1 Cup Raw Cocoa Powder
  • 1/2 Cup Melted Coconut Oil
  • 1/3 Cup Maple Syrup
  • 1 Teaspoon Salt
  • 2 Tablespoon Unsweetened Vanilla Almond Milk

Directions:

  1. Soak the hazelnuts over night in a bowl with water.
  2. Place the hazelnuts in a food processor and blend until fully ground (I used a Nutribullet – chopped these nuts in 20 secs!)
  3. Add the salt and blend together for a few seconds.
  4. Add coconut oil and cocoa powder and blend.
  5. Add maple syrup and unsweetened vanilla almond milk and blend.
  6. Place in a jar, cover and refrigerate up to 7-10 days.  You also have the option to freeze it for future use!

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The taste is a bit bitter and very chocolaty but that’s exactly how I like it! If you would like it to be a little sweeter you can add a tablespoon more of maple syrup, a teaspoon of vanilla extract or a tablespoon of coconut sugar.

The base of this product is nuts and coconut oil which is high in fat so portion control is important here.   The batch makes about 2 – 2 1/2 cups which is broken into 1 tablespoon as 1 serving (40 servings). Below is the nutritional breakdown:

1 serving (1 tablespoon).

  • 75 Calories
  • 6.6g Fat
  • 1g Protein
  • 5g Carbohydrates
  • 3g Sugar

Total Serving: 40 tablespoons

Enjoy, all!

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