Calling all lactose intolerant kids, moms and our kind of adults that have a great love for Nutella but could never eat it, we have a recipe especially for you. When I was smalls, I’d come home from school, knowing my mom had bought a giant jar of Nutella the weekend before and bolt straight to the cupboard to have a giant spoonful of hazelnut goodness. My sister would do the same, and we’d be there, eating giant spoons of Nutella together and the jar was empty before the week even ended.
We got told Nutella was for our lunch, and wouldn’t it be great if we had Nutella for school, umm no mom, Nutella is meant to be eaten with a spoon. I stand by that statement to this day and refuse to eat it any other way. That is until I learnt that things are better in moderation and it’s okay to sometimes spread it on a delicious slice of toast. My mom stopped buying the Nutella because it never made it to our lunch, but it did bring me great memories of eating copious amounts of hazelnut spread with a spoon.
What most attracted me to Nutella, was 1; I wasn’t the one buying the seriously overpriced hazelnut spread and 2; the fact that someone had turned nuts into a spread and surely that must be good for me. After moving out, having to buy my own groceries and learning there are hidden sugars in store-bought products I definitely needed to find another solution. I knew Nutella was mostly roasted hazelnuts, and that flavour was mostly what I was after, but I wanted something healthier, that I didn’t feel guilty about when I get up at 2 am wanting something sweet. Hazelnuts actually have extraordinary nutritional benefits (when eaten in moderation), and it’s definitely no surprise that all tree nuts are the most nutrient-rich foods you could choose to snack on. They’re a brain-boosting powerhouse and can improve the brain and cognitive function, this is because they’re high in vitamin E, manganese, thiamine, folate, and fatty acids keeping your brain sharp and working at its best, when you can feel your mental energy depleting there’s nothing you want more than a little mental pick-me-up.
This recipe uses the most basic and unrefined ingredients to keep everything healthy and packed with good monosaturated fats, allowing your body to process the energy in the right way, instead of storing it as fat and leaving you feeling sluggish. We opted for dark chocolate instead of milk chocolate, because of the coconut sugar and maple syrup, but if you did want to add milk chocolate instead try and reduce the amount of maple syrup and coconut sugar you add. You also need a really good blender for this recipe, otherwise, some serious elbow grease could work, but we can’t make any promises. If you don’t enjoy eating Nutella by the spoonful, one jar will last in the fridge for up to 2 weeks, just make sure it’s stored in an airtight container. Otherwise, I recommend putting on some bad TV, and visiting your couch with a jar of Nutella and a teaspoon (we need some regulations).
- 1 cup Raw Blanched Hazelnuts
- 1/2 cup Dark Chocolate, roughly chopped
- 1tbsp Maple Syrup
- 1 can Full Fat Coconut Milk
- 2tbsp Coconut Oil
- 1/4 cup Coconut Sugar
- Pinch of Salt
- Preheat your oven to 180 degrees Celcius and line a baking tray with parchment paper.
- Roast the hazelnuts for 15 minutes, checking on them occasionally to make sure they’re not burning.
- While your hazelnuts are roasting, place a small saucepan over medium heat. Add your coconut milk, coconut oil, and coconut sugar and keep stirring until the coconut sugar is fully dissolved into the coconut milk.
- Place your chopped chocolate in a bowl, add your hot coconut milk mixture and let the mixture sit undisturbed for 1-2 minutes. Resist the urge to stir.
- After 1 minute stir the mixture using a fork or a whisk until the chocolate has completely melted and incorporated into the coconut milk.
- Once your hazelnuts are done in the oven, let them cool slightly and add to a nutribullet/high speed blender along with your chocolate sauce, blending until smooth.
- Pour the mixture into your glass jar and keep it bottled in the fridge for over a week.