Thursday, 14 January 2016
RECIPE: Healthy homemade Nutella
1. This ain’t the cheapest recipe in the world.
2. It takes a bit of time to make.
3. It doesn’t taste the same as Nutella.
Buuuuuut, IT’S SO DELICIOUS AND AWESOME OH EM GEE YUMMMMMM!
1. Medjool dates are expensive, this I know. Coconut oil ain’t the cheapest things in the world either, nor are hazelnuts. However once in a while you’ve got to #treatyoself. And when treating yourself, is it not ideal to do so with something that’s actually going to nourish your body as well as being delicious!? I think the answer is a resounding yes there.
2. I say "a bit of time" because my recipes are usually half an hour jobbies. Give yourself a couple of hours, clear out the kitchen, pop on some tunes and have an awesome therapeutic bit of time to yourself.
3. It may not taste the same as everyone’s favourite childhood spread but it’s still insanely delicious, just different.
With my recipe, I took inspiration from them all, combining aspects of various recipes. Et voilà! My own take on healthy Nutella. Because the internet really needs another. Ahem.
It’s a lot nuttier than legit Nutella but I absolutely love the super hazelnutty flavour. And unless you have a super powerful blender, it won’t be as smooth either, but that doesn’t bother me at all. In fact, you could leave it less-blended and call it chunky Nutella, much like chunky peanut butter. Mama Hosie actually prefers the texture of mine: “less cloy-y” were her choice words.
Much like real Nutella, mine is the type of thing you can just eat with a spoon straight from the jar. And you know you’re onto something good when that happens. But mine is a lot more filling, that's for sure.
I heartily recommend this:
Choc Shot for an extra chocolate boost. It was so so good.
I get so excited when I make something so tasty that is also genuinely nourishing and super good for you! Can this really be sugar-free and vegan!? Why, yes. Yes it can.
The only ingredients are hazelnuts, medjool dates, raw cacao powder, coconut oil and almond milk, and they’re all packed with goodness. I’m not going to lecture you on the health benefits of each now because we have more important things to do (ie make Nutella) but Google is always there if you’re interested.
Also, if you can find blanched hazelnuts, use them and save yourself a hell of a lot of time. I already had one packet of blanched this time, but then Co-op only had unblanched so I had to use half and half. Damn you, Co-op.
this awesome technique Natasha Corrett of Honestly Healthy recommends), so save yourself the hassle if you can.
This recipe makes a large jar-full (my blender said around 600ml), but that’s if you’re eating a fair bit as you go. I presume you’re just like me and will do too. Yolo.
1 mug pitted medjool dates
1 mug (200g) hazelnuts, ideally blanched
2 tbsp coconut oil, melted
4-6 tbsp raw cacao powder, to taste
1-2 mugs unsweetened almond milk
1. Preheat the oven to 190C. In a mug, cover the dates with warm water and leave to soak for at least an hour. Tip the hazelnuts into a baking tray and roast for 8-10 minutes, until the blanched ones are turning golden and the skins on the unbalanced ones are cracking.
Natasha Corrett’s technique: grab a big handful of the nuts, place your other hand on top and move them in small circles so the nuts grind against each other. Don’t worry if you don’t remove every bit of skin though. Some nuts are very stubborn and if you’re impatient like me you’ll eventually just make do with what you’ve got. Again, soak the hazelnuts in 1 mug almond milk for an hour or more.
4. Add the hazelnuts and their soaking milk and blend blend blend! Make sure to taste it as you go and add more cacao powder or almond milk as you like. My blender is pretty rubbish so I have to stop and mix literally every 2-3 seconds, but keep going and you’ll eventually have a deliciously smooth spread. Persistence is key.
© Handbags and Cupcakes. All rights reserved.