Recipe: Homemade healthy Nutella
Posted on 04 August 2016
A cupboard staple which doesn't have to be as bad for you as it is off the shelf. This version of nutella uses whole hazelnuts and raw cacao powder for that antioxidant kick. Use rice malt syrup for a low fructose/sugar free sweetener (available at all good health food stores).
All of its ingredients have their own amazing properties. Hazelnuts, are the main ingredient and are filled with plenty of vitamins, minerals, protein, fibre and heart-healthy fats, all of which are vital for supporting your body and digestion. Hazelnuts are also rich in vitamin E which is the most important vitamin for maintaining beautifully clean and shiny skin, hair and nails. Cacao, the bean which all chocolate is made from, also has many beneficial nutrients in this raw, unprocessed state as it is packed with iron, fibre, calcium, zinc, potassium and antioxidants
2 cups of hazelnuts (skin off)
1/2 a cup of water
1/2 a cup of maple syrup or rice malt syrup
3 tablespoons of raw cacao powder
Bake the hazelnuts at 180C for about ten minutes, then take them out of the oven and allow them to cool. If your hazelnuts have the skin on, after roasting, allow them to cool for ten minutes and then rub between your hands so that the skins fall off.
Once cool place them in a food processor and blend for about ten minutes, until they totally break down.
Then add the maple syrup and cacao and blend again, before gradually pouring in the water – it’s important that the first three are properly mixed before you add the water though as you may not need it all.
If you like your nutella thicker and a bit more richer, add a little less water and another tablespoon of cacao powder.