This clean version of the chocolatey classic tastes exactly like real Nutella, but without all the sugar and other chemicals that, in my opinion, make it completely unsuitable for human consumption (especially as a children’s breakfast despite what the commercials would have you believe). It’s also paleo, meaning it’s grain-free, soy-free and dairy-free. And of course it’s rich and spreadable and perfect for eating on toast, fruit, or, of course, a spoon. Plus – it’s super easy to make and who doesn’t love that? Enjoy!
1 cup hazelnuts
¼ cup dairy-free milk (I used cashew)
⅓ cup coconut nectar
1 Tbsp. coconut oil,
melted ¼ cup raw cacao powder
1 Tbsp. all natural vanilla extract
Preheat oven to 180ºC / 350ºF.
First, roast the hazelnuts for 8-10 minutes or until browned.
Remove from the oven and allow to cool for a few minutes before rubbing most of the skins off – they can be a bit bitter (don’t worry – they tend to slide right off and you don’t have to be too precise).
Next, place the nuts in a food processor and blend until smooth.
When nuts are completely smooth, add the remaining ingredients and process until well mixed.
Transfer to a glass jar and store in the fridge for up to 3 weeks. Enjoy!
About the Author
Stephanie Grant is a Toronto-based Registered Holistic Nutritionist and the voice behind the healthy food blog, The Natural Blonde. Never one to like complicated rules when it comes to eating, her food philosophy is simple: as much as possible eat natural, honest, whole foods that taste good and make you feel great – inside and out. It’s not about labels, dieting, or restriction. Instead it’s about celebrating what you can do with simple, unprocessed ingredients and a little imagination! Check out what’s currently cooking in her kitchen at thenaturalblonde.com or by following her on instagram @the_naturalblonde.