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!
Ingredients (1 medium jar):
- 200g raw 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 on a baking parchment and roast for 10-12 minutes, or until the skins start coming off and the colour turns into golden. Be careful not to leave them for too long not to burn them.
- Remove from the oven and let cool slightly. Then 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.
- Place 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.
- Add maple syrup and mix thoroughly. By this point the nutella should be quite firm, however if you prefer it more liquid, you can add a couple of spoons of almond milk and mix it through.
- Transfer into a jar and store in room temperature for up to 2 weeks, alternatively you can store it in the fridge for up to a month.