Jun 12, 2012
Healthy DIY Nutella
Nutella. Oh yes, Nutella.
A homemade version that is 100% natural and made with good-for-you ingredients. A version that is high in fiber and free of refined sugar, that actually tastes good great amazing. A homemade version that tastes like the real deal!
To be honest, all I can think about is this dreamy chocolatey spread… probably because I’m so shocked at how good it turned out (unlike my failed attempt a couple months ago, which was gritty, bitter and turned rock hard in the fridge).
But don’t worry, I’m not obsessed with this DIY Nutella. I’m not.
Okay I definitely am. I ate this off the whisk, I ate this off multiple spoons a spoon, I even ate it off a knife… definitely not the safest thing to do, it was just that good. I couldn’t help it, I couldn’t stop! It’s just so sweet and creamy and smooth and chocolatey. It satisfies the chocolate monster inside you.
I’m starting to think I don’t have a chocolate monster inside me at all, I’m just the chocolate monster itself.
Did I mention I ate this off a knife? Oh, the things I’ll do for some chocolate…
For the safer chocolate monsters out there, spread this “Nutella” on whole grain bread … with a butter knife 😉 You can also use it as a dip for apples, bananas and other fruits. That or a spoon. Whatever suits you more.
(I like the spoon option)
DIY Nutella (made healthy, sugar-free and dairy-free!
- In a medium-sized mixing bowl, whisk together the hazelnut butter and oil. Whisk in 20g (1/4 cup) of the cocoa powder and the extract(s).
- Whisk in the almond milk (I did this 3 tbs at a time, whisking between each addition).
- Whisk in 20g (1/4 cup) of the cocoa powder, then 60g (1/2 cup) of the erythritol. Whisk in the last 20g (1/4 cup) of the cocoa powder, then 30g (1/4 cup) of the erythritol.
- Whisk vigorously to get rid of any clumps and give it a taste (it should be creamy and sweet as of now. You can add ~1/16 tsp of salt if you like, more stevia and possibly some more cocoa). Serve immediately or store in a pretty, sealable jar in the fridge. Stir before using.
1) I made this recipe by weight, with a kitchen scale. If you are measuring with physical measuring tools give or take 1-3 tablespoons on the cocoa powder, erythritol and almond milk.
2) For a more authentic "milky" taste, use evaporated milk (not condensed milk!) instead of almond milk.
3) I was going to measure how much this recipe made (it makes a lot!), but I um, accidentally taste-tested a few too many spoonfuls before I thought to bring out a measuring cup -- whistles and looks away -- all I know is that this is definitely lower in calories, fat and sugar than storebought Nutella!
This recipe is: sugar free, low carb, gluten free, vegan!
See this post for the REVAMPED recipe!
Life is complete with a jar (or three) of this in the fridge.