Healthy Nutella
Spread it over toast or cake, top your cereals or mix it into your smoothies – this is a much more nutritious alternative to your favorite Nutella – read on for the recipe!
Servings
1 jar
Prep Time:
15 min.
Ready:
Immediately
Good For:
Desserts
Introduction
Healthy Nutella
Back in college I used to binge eat Nutella (think eating it straight out of the jar) but today I cringe thinking about how sugar takes up nearly half the container at a whopping 58%, followed by palm oil which has gotten a lot of flak as palm oil plantations cause severe deforestation. But you just can’t have yummy desserts without Nutella sooo…
…I made a healthier, safer option without using refined sugar and is also dairy and gluten free – and not to be biased but it may even taste better than the original! I like to eat this with bananas, or like in this photo, top it over gluten-free refined-sugar-free chocolate cake that I made following a recipe by Danielle Walker. I tweak the cake recipe a bit by adding freshly grated ginger and ginger juice to the batter before baking it – adds a little spice!
Ingredients
- Unsweetened cocoa powder, 2 & 1/2 tbsp.
- Roasted hazelnuts, 1/2 cup
- Maple syrup, 2 tbsp.
- Coconut oil, 1 & 1/2 tbsp.
- Unsweetened soy milk, 2 tbsp.
Blend using a food processor. This is one of those recipes where you have to taste as you go, depending on whether you want it sweeter or creamier.
Once you’ve gotten it to the right consistency and sweetness, refrigerate for 2-3 hours. The coconut oil will help the spread harden.
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