• Jayne MacDonald

3 Ingredient All-Good Nutella

Over on our instagram story I teased a Nutella recipe and finally here it is for you all to try at home, that I promise won't disappoint.


Traditionally, Nutella we grew up with and love unfortunately is not that "healthy" and certainly does not provide any nutritional value. Main ingredients include, sugar and palm oil then only 13% hazelnuts, cocoa solids, milk powder & soy lecithin.


Our all-good Nutella turns overhauls the traditional brand using only includes 3 ingredients and includes no sugar, no oils or dairy.


It is simple to make your own at home and I highly encourage you to try.





All-good Nutella:

Yield: 1 1/4 cups

Preparation time: less than 10 minutes

Equipment: Food processor or high speed blender

Ingredients: ☆ 1 1/2 cups raw hazelnuts

☆ 1/3 cup melted dark chocolate (I've used Loving Earth's 72%)

☆ pinch salt


Optional:

☆ 1/4 cup crushed hazelnuts for crunchy Nutella

☆ 2 tbsp coconut sugar for extra sweetness (see notes on liquid sweeteners) ☆ 2 tbsp dutch cocoa for extra richness


Instructions:

  1. Preheat the oven to 170 degrees celsius.

  2. Spread your hazelnuts over a lined baking tray in a single layer. Roast for 12-15 minutes to release the oils & loosen the skins.

  3. Remove from the oven and allow to cool before transferring to a large kitchen towel. Using your hands, roll around the nuts to remove the skins, this will make for a much more delicious Nutella (trust me!). You want to get as much skin as possible off, things can get messy! Once the skins are removed discard the skins and transfer your skinless hazelnuts to your food processor .

  4. Process the hazelnuts for 5-10 minutes depending on the speed of your processor/blender. Scrape the sides until a smooth, creamy butter has formed.

  5. Whilst waiting, melt your chocolate in a heat proof bowl over a double boiler until it has completely melted and set aside.

  6. Once the hazelnuts are processed into butter, add the melted chocolate and salt into the food processor and process for 20-30 seconds until the hazelnut butter and chocolate are well incorporated. Taste test and make any adjustments such as dutch cocoa for a richer tasting Nutella, more salt or add in a sweetener if you want it extra sweet. Process to combine again.

  7. For a crunchy spread add in crushed hazelnuts last and mix with a spoon.

  8. Pour into a clean jar and keep in the pantry for one month or longer.


Notes:

  • You can use a liquid sweetener like maple syrup or honey although this will make the spread much firmer and thicker.

  • Your Nutella will firm up within 24 hours of making, depending on the amount of chocolate used and cacao content (for example 80% + may firm up more than 60%)

Find our Seedy Nut Butter here.

Be sure to tag us in your baking! #nourishedbaking or #nourishedpantry -We LOVE seeing your creations.



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