Nutella is so tasty, but so full of sugar, not to mention the very controversial Palm oil ingredient! I found this video clip by Prof. Yoni Freedhoff to be very insightful on just how bad Nutella is for you by putting it into perspective. If you don’t have time to watch the quick clip, in a nutshell, he breaks it down as being “spreadable candy”. Research shows the average amount of Nutella spread on a piece of bread is about 2 tablespoons. In that 2 tablespoons there are 5 teaspoons of sugar…that doesn’t leave much else out as 5 teaspoons is just about 2 tablespoons! Advertisements have you believe it’s so nutritious as it contains 94 hazelnuts – mind you, they are speaking of the very biggest jar! What they fail to tell you is the amount of sugar added in it. I’m not saying that you should never eat Nutella again, I’m just suggesting that it doesn’t become your staple breakfast “sugar-spread”, rather the exceptional treat.
Here is my healthy alternative — “Hazelnut Chocolate Spread”. I’ve experimented with this recipe a lot, making jar after jar to get it just right, and I think you’ll find this pretty tasty, and also a fun DIY project to do! Of course if you’re used to the taste of Nutella it may take some adjusting, but I would encourage you to try it out! Here it goes.
- 200 grams hazelnuts (about 1 1/2 cups)
- 2/3 cup powdered milk
- 1/2 cup water
- 1/3 cup cocoa
- 1/4 cup honey or agave
- 2 tbsp sunflower oil
- 1 tsp vanilla extract
- food processor or hand blender
- clean jar/s
Step 1. First you’ll need to roast the hazelnuts slightly to remove the shell to release the oils and for added flavor. This is optional though as you can also use already blanched hazelnuts as is. All you do is put them in the oven for about 10-15 min at 180 degree’s or till the skin starts to crack.
Step 2. After roasting remove them from the oven allowing to cool slightly till you can touch then. Simply remove the skin by rubbing them together between your hands. It’s okay if there is still a bit of skin left on them.
Step 3. Put them in your food processor and blend till smooth and buttery. You can already add the oil if your processor is struggling a bit.
Step 4. Add the rest of the ingredients to your processor and blend till smooth and creamy. Spoon into your jar and store in the fridge.
This recipe can be altered a bit if need be. If you have a nut allergy or for schools that have a “nut-free” rule, simply substitute the nuts for sunflower seeds or pumpkin seeds. You can also omit the milk powder if you’re lactose intolerant or substitute it for goat’s milk powder if that agree’s with you. This recipe is tasty with other times of nuts as well…of course it just won’t be called “Chocolate Hazelnut Spread”!
If you’re a “Nutella” fan I would encourage you to try swapping to this healthy alternative. Why not at least give it a try and tell me what you think!