There are certain foods that I have absolutely no self-control with. One of them is mac ‘n cheese, one is Oreos, but the worst is Nutella. In high school I could easily finish a jar of Nutella in 2-3 days with nothing but a big bag of pretzel sticks. In fact, I might have done that on multiple occasions. Something about the silky smooth, sweet, creamy chocolatey goodness is straight up addicting, and I just can’t put the jar down. Unfortunately for me, sugar is not my friend anymore, and I hate the feeling that I get after eating Nutella by the spoonful. So I decided to create this healthy version that is just as smooth and delicious.
The thing about Nutella is that it was marketed as a healthy breakfast item, but the first ingredient isn’t even hazelnuts, it’s sugar. Followed by palm oil. I don’t think I need to tell you that those ingredients are not part of a healthy breakfast. Or lunch, or dinner, or even dessert. There’s a reason you feel sluggish and gross after eating a few spoonfuls.
This healthy Nutella recipe is the easiest thing ever. I always thought it would be tough to get it as smooth and silky as the real deal, but it isn’t. Just roast your hazelnuts, give ’em a good shake in a glass jar to get the skins off (it doesn’t have to be perfect, the picture above right before I blended) and throw everything in the blender.
Just look at how smooth and delicious it is. You need this in your life.
This recipe is:
- So damn close to the real thing
- 8 oz. (230 g) raw hazelnuts
- 2.1 oz. (60 g) sugar free chocolate bar (see notes)
- .7 oz. (20 g) Cacao butter
- Sweetener of choice to taste (I add in 3-4 teaspoons powdered erytritol)
- 1/4 teaspoons vanilla extract
- Preheat oven to 350° F and roast hazelnuts for 10-12 minutes, stirring halfway through. This warms up the oil in the nuts and makes it easier to blend, as well as adding flavor and making it easier to get the skins off.
- Let nuts cool for a few minutes before transferring to a lidded glass container and shaking them vigorously until most of the skins break off. If after a few minutes there are some stubborn skins still remaining, use a kitchen towel to scrape them off. This doesn’t have to be perfect (see picture above), a few skins won’t make a big difference, but it does yield a creamier nut butter the less there are.
- Add the nuts to a high powered blender or a food processor and blend on low-medium, scraping down the sides as needed until a smooth nut butter is made. This took me about 10 mins in my VitaMix.
- While the butter is blending, melt your chocolate and cacao butter in the microwave, stirring every 15 seconds so it doesn’t burn (or if you’re not lazy like me you could use a double boiler for this part).
- Once the butter is smooth, add the melted chocolate/cacao butter mixture to the blender with your sweetener and vanilla and blend until incorporated. Taste and adjust as needed.
- If you don’t have a sugar free chocolate bar, you can substitute the same amount of an unsweetened bakers chocolate bar and add in more sweetener to taste.
- Powdered or liquid sweeteners work much better than granulated.
- I stored this in an air-tight container at room temperature, and it lasted about 2-3 weeks, but it would probably last longer.
- Nutrition is an estimate of 2 tablespoons.