Sunday, 18 August 2013
Healthy Nutella- Dairy and Refined Sugar Free
There is something about nutella which goes beyond it being a delicious chocolatey spread.
An emotional attachment of a certain sort exists between nutella and a lot of women, with the heavenly hazelnut tub an emotional crutch to aid you through the darkest of times. No matter the situation, it always so nice to know, that at the end of a horrible day you can crawl back into bed with your spoon and nutella jar, emersing yourself in chocolate comfort.
It's OK. We have all been there.
Despite growing out of the eating nutella straight from the jar phase, I am still sentimentally triggered when I pass my former friend displayed prominently in isle 5. Even though I would never eat sugar loaded nutella today, I can't help reminisce about times past and the delicious spoonfuls that comforted every broken heart.
Fundamentally nutella is a sweet hazelnut butter that contains milk. Replicating it is SO easy and implementing little tweaks to make the occasional spoonful a little less naughty is very simple. While I don't encourage this to be eaten on a daily basis, this nutritious version is still a great treat alternative, which will satisfy any emotional craving and help make any life adversity, a little less hard.
Makes enough to fill 1 small jar.
1 cup hazelnuts (125g)
6 tbsp dutch processed cocoa powder
1/2 cup unsweetened almond milk
4 tbsp honey (or 4 tbsp rice malt syrup for a fructose friendly version or 4 tbsp granulated stevia for a sugar free version)
1 tsp vanilla essence
1 tsp espresso powder
1/2 tsp salt
1. Place hazelnuts in a food processor. Blitz on high for 5-10 minutes, until the mixture resembles a crumby paste.
2. Add all other ingredients. Blitz on high again until smooth. Depending on how thick you want to spread to be you can add more milk if a thinner consitency is desired.
3. Pour the contents of the food processor into a glass jar or container and store in the refrigerator for up to 2 weeks. Try not to eat it all at once.
Posted by Brooke Schweers