Nutty. Chocolatey. Irresistible. Make your own sugar free nut-ella! You’ll never look back.
Nutella. For many of us it is part of the fabric of our childhood. That evening you shared a whole jar with a friend? That soggy camping trip you smeared it over roasted marshmallows and it became the best holiday ever? The day you discovered it is amazing with vanilla ice cream?
Maybe you don’t even have to think back that far. What did you have on your waffles last weekend?
Let me burst your bubble. “Real” Nutella contains over 56 % of sugar per jar. Even if you just have two tablespoons, you are scoffing 34 grams of sugar, which equates to eight-and-a-half sugar cubes. If you look at it like this, Nutella is not a hazelnut spread, but simply spreadable sugar. In fact, it only contains a measly 13% hazelnuts, while its main two ingredients are sugar and palm oil.
Now, I am not here to tell you that you cannot have Nutella any more. But I do have a proposition. Make your own, sugar free nut-ella. The most hazelnutty, chocolatey nut-ella ever. And then compare it with the jar of real Nutella that’s lurking in the back of your larder.
Making your own nut-ella is super simple. The only hands-on step is to remove the hazelnut skins after you roast them. This would be a great job to delegate to eager children if available. Or you just release you inner hunter-gatherer and rub them gently in your palms and the skins will just fall off. Your food processor will do the rest of the work for you. The result does not have the exact same texture as Nutella, but I quite like the tiny nutty bits – after all, this nut-ella has nuts, and not sugar, as its main ingredient. Try it with these low carb waffles!
This recipe makes the most intense nutty chocolate spread you have ever tasted. Next to sugar free nut-ella, Nutella tastes like icing, only ickier, as it’s not even made with butter. You’ll wonder why you ever thought it was so good.
Last night I found my daughter in the kitchen, spoon deep inside the nut-ella jar. Making new memories.
- 200g hazelnuts
- 50g coconut oil
- 2 tbsp nut milk, such as almond
- 3-4 tbsp 100% cocoa powder
- 3 tbsp xylitol or sweetener of choice (alternatively, 5-6 dates should do the trick)
- ½ tsp vanilla extract (optional)
- Roast your hazelnuts in a preheated oven at 180 degrees for ca 10 minutes until the skins start to come off. You could also do this step in a pan (no oil) on a low heat.
- Once the nuts are cooled, channel your inner hunter-gatherer and rub them between your palms to remove the skins.
- Blend all ingredients in a food processor or the attachment of a stick blender until smooth. Adjust sweetener/cocoa if necessary. Add more nut milk if you like a runnier consistency.
- This spread is more liquid than Nutella if kept at room temperature. I always keep it in the fridge. If you, however, plan to have it with ice-cream (just a thought), I'd keep it outside to make it just right for drizzling!