I used to eat a lot of Nutella. The advertisements and the packaging make it sound like it’s mainly hazelnuts with a hint of cocoa and sugar. But, if you look at the ingredients, the first thing listed is sugar. Just in case you don’t know, ingredients are listed in order of amount: so in the case of Nutella it mostly consists of sugar. The next ingredient is modified palm oil. Modified is a word you should always try to avoid. (See my post on definitions, specifically GMOs.) Hazelnuts doesn’t show up until the third ingredient.
Anyway, I’m always looking for Nutella alternative recipes, and I tried the following recently and it turned out really good! (And a huge plus is that it’s paleo and vegan and there is no sugar, but you wouldn’t know it!)
- 1 cup blanched hazelnuts
- 1/2 cup coconut milk
- 1/4 cup coconut nectar (I used an organic maple syrup/agave nectar blend)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon vanilla extract
- 2 tablespoons coconut oil
- pinch of sea salt
- Preheat the oven to 350 degrees Fahrenheit.
- Roast your hazelnuts in the oven for 10 minutes.
- If your hazelnuts were not blanched already, remove the skins. Just take a cloth and rub the hazelnuts in it and the skins should come off pretty easily.
- Put your blanched hazelnuts into your food processor and blend until creamy. This will take a few minutes. I had to stop several times and scrape down the sides.
- Add the coconut milk, coconut nectar (in my case maple syrup/agave nectar), cocoa, vanilla, coconut oil, and salt. Blend until smooth. You will have to stop to scrape down the sides a few times.
- Store in the fridge.
It’s that simple! And really good! I’ve been eating it on bread and fruit, but I’m sure it’d be good on anything! Don’t forget to try it on the paleo coconut bread from my last post. Enjoy! 🙂
This recipe is from paleospirit.com