So we’ve all seen the lame commercials that say, “Nutella gets my kids to eat healthy foods”… more like gets your kids to eat more chocolate and sugar and palm oil. Hopefully, if you go through all the hard work to make it yourself, you will want this precious jar to last a while and be less tempted to eat the whole thing in one sitting! haha!
Quick Tip: My boyfriend and I eat Nutella with apples to get some fiber and yummy crunch.
1 cup hazelnuts (buy the unpeeled kind), toasted lightly OR (if you can find it: 1 cup hazelnut butter)
12 oz bag chocolate chips (milk or dark chocolate)
2 Tbsp. canola or vegetable oil (an oil that has no flavor)
2 Tbsp. powdered sugar
3 Tbsp. cocoa (depending on the end consistency, I would add more or less to make it thicker or thinner)
2 tsp. vanilla extract
Pinch of salt
1. If using hazelnuts, toast lightly in a pan for about 2 minutes, cool. Add to food processor with the pinch of salt and chop until smooth. This make take a little effort and take a little while. It is ok if you have a few chunks left because it will come out like chunky peanut butter style.
2. In a separate bowl, over a double boiler, melt the chocolate chips while continuously stirring. You can melt them in the microwave (with 30 second increments), but I always tend to over cook the chocolate in the microwave and it never gets as smooth and delicious.
3. Add melted chocolate to blender with hazelnuts. **If you used hazelnut butter, just add the hazelnut butter and chocolate to the blender now, but omit 1 Tbsp. of oil from recipe**
4. Add the oil, powdered sugar, vanilla, cocoa to blender. Blend until smooth and creamy and dreamy!
5. Store in the refrigerator, and when ready to serve let it come to room temperature if you like.
***Note: Mixture will thicken significantly upon cooling.
Recipe changed from PheMomEnom.
Approx. Nutrition Facts of Chocolate Hazelnut Spread (2 Tbsp. is a serving): 170 calories, 11.5g fat, 5g saturated fat, 17g carbohydrates.
*Note: Hazelnuts contain more saturated fat than almonds, etc. and chocolate accounts for some of the additional saturated fat. Remember, if you use dark chocolate with a higher cacao percentage, you will have a spread that contains more antioxidants!! It may taste a little more bitter, so you can add a pinch more sugar to your mix.
Now, you may enjoy a preservative-free, and palm-oil-free hazelnut chocolate spread. And you can remember that this is still not a “health food”, and I’m guessing you are not likely to spread nutella over broccoli to get your kids to eat vegetables 😛