Nutella is so yummy and addictive, however if you look at the ingredient list as it appears on the jar, it's as follows: sugar, vegetable oil, hazelnuts (13%), skim milk powder, fat reduced cocoa powder, emulsifier and flavouring. Not exactly the healthiest. So I decided to make my own and it's surprisingly easy and very delicious!
Hazelnuts are relatively high in calories, so a little goes a long way and provide 9% of the daily energy intake. They contain heart healthy fats, being high in healthy polyunsaturated and monounsaturated fats. Much of this fat is oleic acid, which can help to lower levels of bad cholesterol. Hazelnuts are rich in B vitamins, important in promoting cell and energy metabolism and also are a rich source of potassium, calcium and magnesium. So get some hazelnuts and go crazy!
Nutella
2 cups roasted hazelnuts
1/2 cup maple syrup
1/2 cup cashew milk
1/4 cup cacao powder
2 TBS coconut oil
1 tsp vanilla essence
1/4 tsp celtic sea salt
1. Put the hazelnuts into a food processor and blend on med for a couple of mins, you might have to scrape down the sides
2. Add all the other ingredients and keep the speed on med and keep blending, scraping down the sides as you need. It will take up to 10 mins before it turns into a smooth butter. I have a thermomix and I had it on speed 6-7 scraping down the sides every couple of mins
3. When it reaches the desired consistency you're left with delicious healthy nutella!
* For the cashew milk I used a ratio of 1:3 rather than 1:4 and one medijool date
* The secret to making nut butter is to keep blending. Don't get disheartened if in the first couple of mins if doesn't resembled smooth nut butter, it can take up to 10 mins of constant processing before it reaches the smooth consistency
2. Add all the other ingredients and keep the speed on med and keep blending, scraping down the sides as you need. It will take up to 10 mins before it turns into a smooth butter. I have a thermomix and I had it on speed 6-7 scraping down the sides every couple of mins
3. When it reaches the desired consistency you're left with delicious healthy nutella!
* For the cashew milk I used a ratio of 1:3 rather than 1:4 and one medijool date
* The secret to making nut butter is to keep blending. Don't get disheartened if in the first couple of mins if doesn't resembled smooth nut butter, it can take up to 10 mins of constant processing before it reaches the smooth consistency
