The instant I finished whipping up a batch of this stuff, I knew it was a very, very bad idea. I stood in the kitchen, opened the lid to my food processor like I was unhinging a trunk full of forbidden treasures, and shamelessly spooned it straight into my mouth. Cue beam of light from the heavens and a chorus belting out Hallelujah. It happened, I swear.
I banned store-bought Nutella from my house, well, since always. I am pretty good at being an ‘in moderation’ type gal, but there is a short list of food that can catapult me into a full-blown sugar binge. On that short list, Nutella may be the #1 culprit. This is a problem, as ONE tablespoon of the stuff packs a hefty 100 calories. Now, that’s comparable to the same quantity of peanut butter, but I can put the brakes on PB. Not this stuff. Before you know it, you’ve just earned yourself an extra hour of spin class. Good one!
Now naturally, a condiment that revolves around nuts and chocolate is never going to be a health food. But I knew that there must be room for improvement. I browsed some recipes on line, and worked my way towards an epiphany. I did it. I made a healthified nutella! Huzzah! Enjoy!
Chocolate Hazelnut Spread
- 1.5 cups hazelnuts, roasted
- 6 oz semi-sweet chocolate
- 1/3 cup honey
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
Preheat oven to 350F, spread nuts on a dry baking sheet and bake for about 10 minutes, until the skin has darkened and they begin to smell yummy. Remove from oven and let cool completely.
Rub all the skins off the hazelnuts by rubbing them with a clean dishcloth. This makes kind of a mess, but is important!
Process nuts in a food processor on high until they\'ve formed hazelnut butter. This will take some time and patience, scrape down the sides of the processor as needed and have faith that it will become creamy, when the nut oils have released.
Once nutbutter consistency is reached, melt your chocolate in the microwave (about 2 mins) or double boiler until liquid. Add to nut butter and process until smooth and fully incorporated. Add honey, mix well, add vanilla and salt, mix well.
This recipe yields about 1.5 cups of spread! Store in a clean jar/container in the fridge, it will harden once chilled but the flavour just gets better and better!