Nutella is one of my favorite guilty pleasures. I know it has all kinds of sugar and preservatives in it that are terrible for my body, but it tastes so good I eat it by the spoon. Here’s a game-changing recipe from beets and booze that deconstructs Nutella to its purest form and transforms it into a health food. You could also try sweetening it up with dates which have a ton of fiber and minerals in them. Try it drizzled on top of banana ice cream, filled in the centers of these lovely apple roses, or on top of a few chickpea and tahini cookies. Let us know what you think. Enjoy!
- 2 cups of hazelnuts
- 2 tbsp cacao/cocoa powder
- 3-4 (or to taste) tbsp maple syrup
- pinch of salt
- 2-3 tbsp almond milk (optional)
Preheat the oven to 180 degrees. Put the hazelnuts and roast on a baking parchment and for 10-12 minutes, or until the skins start coming off and the color turns golden. Remove from the oven to cool. Put the nuts in a kitchen towel and roll around with your hands to remove the skins. Try to remove as much as possible, it will never be perfect, but it should take some time. Put peeled nuts in a food processor and blend until hazelnut butter is formed, which should take 6-8 minutes. Add salt and cacao powder and blend until smooth. Then add maple syrup and mix thoroughly. By this point the nutella should be looking firm, if you like it more softer and more spreadable, you can add a couple of spoons of almond milk. Transfer into a jar and store store it in the fridge for up to a month – if it even lasts that long. 😉