Homemade Creamy, Vegan “Nutella”

nutella It’s been a while since I had Nutella, but the other day these cute little samples came in the mail. They sat in the cupboard for a while, then I devoured one on a rice cake. Uh oh.  I forgot how good it was!!  Now what?! I really did not want to rush out and buy a jar. Mostly because I knew it was nowhere near as healthy as they make it out to be.  They try to pawn it off as a healthy breakfast option by saying things like: “91% less sodium than the leading smooth peanut butter” or “Hazelnut spread made with skim milk and cocoa”. Sounds harmless right?! The first two ingredients are sugar and palm oil…yeah, nice try Nutella!Nutella ingredientsNutella nutritional infoI remembered seeing a recipe for Hazelnut Spread in the cookbook that came with my Vitamix so I thought I’d give it a shot! You can also make this in your food processor.

This process took a little longer than I expected, but it does pay off. It requires you roast the hazelnuts and rub the skins off which can be a little painstaking, so if you can find hazelnuts without skin that would save a step.

I also modified the Vitamix recipe to reduce the amount of sugar. Check it out…

hazelnut spread7Print Recipe

Yields about 1 1/2 cups

2 cups raw hazelnuts or filberts
1/4 cup coconut sugar (or regular sugar)
1/4 cup water
1/4 cup almond milk
1/4 cup high quality unsweetened cocoa powder
2 Tbsp Earth Balance or olive oil
1 tsp pure vanilla extract
1/4 tsp sea salt
5-8 drops of liquid stevia – optional, if you prefer it sweeter

Preheat oven to 350F.  Place hazelnuts on a baking sheet and roast for about 15  minutes or until fragrant, stirring halfway through.  Remove from oven, once cooled, begin to remove the skins. This can be done by rubbing them between two dish clothes (not nice ones because it gets a little messy) or paper towel.  If you can’t remove the stubborn ones, that’s ok.hazelnut spread hazelnut spread2Combine sugar and water in a small sauce pan and bring to a boil until sugar is dissolved.

Add nuts to your blender or food processor.  Start on low, increasing to high.  Blend until they are almost a nut butter, scrapping down the sides as needed.  Add the remaining ingredients and blend until smooth and creamy.  You may need to add a bit more oil to reach desired consistency.hazelnut spread3 hazelnut spread4Store in a jar or airtight container in the fridge.hazelnut spread5Nutritional Info per serving – 1 Tbsp or 15g
74 Calories, 4g Carbs,  6g Fat, 1g Protein, 9mg Sodium, 3g Sugar

Please Note:  Nutritional info is gathered from MyFitnessPal and may not always be 100% accurate.  It is meant to be used as a reference only.

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