I love Nutella as much as the next person but the ingredients scare the life out of me. Nutella played a significant part of my childhood and I didn’t want my little girl to miss out on some spreadable hazelnut goodness.
We tend to have this three ways – straight from the jar (spoons optional), as a dip for bananas and on crepes.
You can buy the roasted hazelnuts from a store but I much prefer to do it myself. If you decide to follow, this will be the longest step. The rest is simply putting in a food processor or blender and pressing a button.
Recipe in The Australian Women’s Weekly – Super Foods & Power Juices
210g roasted and skinless hazelnuts
25g cacao powder
1/4 teaspoon sea salt flames
125ml unsweetened almond milk
80ml pure maple syrup
1 tablespoon pure vanilla extract
1 tablespoon coconut oil
1. Blend all ingredients together until smooth. (I used a food processor as my blender is broken *sigh*)
2. Spoon into an airtight container. Keeps in the fridge for a month.