A jar of Nutella use to be a staple in our pantry prior to starting to live a healthier lifestyle. Even though I no longer buy it, doesn't mean we still can't enjoy it.
If you look at the jar of Nutella you would purchase at the store you are going to see it is loaded with a lot more ingredients, most not so healthy. This version will taste just as good and will be a better option. I found this recipe written by Kristen Morningstar and knew I had to give it a go. The process is very similar to making homemade Nut Butter. Don’t be intimidated by the step that calls for removing the hazelnut skins. After toasting in the oven, they peel right off. A quick spin in a food processor or Vitamix blender will turn these hazelnuts into a lusciously creamy nut butter. All that’s left is to stir in the melted dark chocolate.
This is such a simple recipe and something the kids can easily help you make, then enjoy. This is going to taste amazing, so my tip to you is portion this out prior to eating. Two tablespoons of this decadent treat are still high in fat and calories, so don’t devour it by the spoonful or lick the bowl (believe me it will be tempting). If you know you cannot resist the leftovers, then you need to get it out of sight, bring it to work to share with others or have some family and friends enjoy this delicious treat with you. It may be healthier, but as always nothing is that healthy in large quantities. This dark chocolate hazelnut spread can be stored at room temperate for up to three weeks, making it the perfect homemade holiday gift. Pack it in small jars tied with ribbon for a thoughtful, memorable present at the holidays or for a little gift for someone to sweeten their day.
Dark Chocolate Hazelnut Spread
Total Time: 38 min.
Prep Time: 20 min.
Cooking Time: 18 min.
Yield: 16 servings, 2 Tbsp. each
3 cups raw hazelnuts
⅔ cup chopped dark chocolate (approximately 3 to 4 oz.)
1 tsp. pure vanilla extract
½ tsp. sea salt (or Himalayan salt)
1. Preheat oven to 350° F
2. Line a large baking sheet with parchment paper. Place hazelnuts on baking sheet in an even layer. Bake for 12 to 15 minutes, or until light brown. Cool slightly.
3. If hazelnuts contain skins, place slightly cooled hazelnuts on a kitchen towel. Roll to remove as many skins as possible.
4. Place hazelnuts in a food processor (or blender); pulse until hazelnuts form hazelnut butter, about 5 to 8 minutes. Scrape sides as needed.
5. Place chocolate in a microwave-safe glass measuring cup. Microwave for 60 seconds on 50%; stir. Microwave for another 30 seconds on 50%; stir until chocolate is completely melted. If needed, microwave for additional 30 second increments on 50%. Do not overcook. Chocolate will melt as you stir it.
6. Add chocolate, extract, and salt to hazelnut butter; pulse until creamy and well mixed.
7. Store at room temperature for 2 to 3 weeks.
Tip: The higher the percentage of cacao in chocolate the better it is for you. Look for chocolate that is at least 70% cacao.
Nutritional Information (per serving):
Total Fat: 18 g
Saturated Fat: 3 g
Cholesterol: 0 mg
Sodium: 73 mg
Carbohydrates: 7 g
Fiber: 3 g
Sugars: 3 g
Protein: 4 g