Healthy Nutella

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:

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

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).