Healthy Nutella Spread
This indulgent and decadent chocolate spread is everything I want on my pancakes, on toast or as icing on a chocolate cake.
It’s sugar free, oil free and guilt free. I indulge in a few spoons on its own every now and then. It’s easy and fun to do with kids.
- Cook 12 mins
- Blend 15 mins
- Total 30 min.
- Makes 600 gr
Ingredients
2 cups of raw Hazelnuts
18 dates pitted (soaked if hard)
5 Tbsp of cocoa powder
250ml of nut milk (a bit more if you want it runnier)
1tsp of Miso paste
1 pinch of cayenne pepper (optional)
Instructions
Step 1 – Pre heat the oven at 160C. Roast the Hazelnuts for 12-15 mins. Keep an eye on them, they roast very fast depending on your oven. We want lightly golden hazelnuts.
Step 2 – Let the Hazelnuts cool down a bit. As soon as you can touch them, wrap inside a clean tea towel and leave for 3 mins. Rub the towel with your hand to loosen most of the skins.
Step 3 – Blend until a butter is formed, about 8-10 minutes, depending on your food processor. Scrape down sides as needed.
Step 4 – Add the dates and blend until they break down and you get a coarse sandy texture.
Step 5 – Add the cocoa powder, miso paste and half of the milk, blend until you get a thick butter. Add the remaining milk and a bit more if needed until you get your desired texture.
Step 6 – Transfer the chocolate spread to a clean glass jar and store in the fridge for up to 2-3 weeks.
Cayenne Pepper: Like the miso, cayenne brings warmth and enhances the chocolate flavours. This is a quite grown up Nutella, you can leave this out if you are doing it for children.
About the Ingredients
Hazelnuts: Try to get raw Hazelnuts. If you get them roasted, you still need to roast them in the oven for 4-6mins, it will help to release the oils and will produce a smoother spread.
Dates: You can easily pit them by opening in half. If they are a bit hard soak them in boiling water for at least 30 mins.
Cocoa Powder: I’m using raw organic Cacao powder. If you can, use Dutch processed cocoa as it is darker and less bitter. Dutch processed cocoa has a neutral ph and is not acidic like natural cocoa. It contains less caffeine but also less antioxidants and flavonols.
Nut milk: I’m using almond milk in this recipe but any nut milk will work here. I would avoid soya as it is a bit more watery and we want it to be as creamy as possible.
Miso Paste: This may sound a strange ingredient to have on a chocolate spread but believe me it works. Chocolate gets more intense and complex with a bit of saltiness and umami flavour.
Healthy Nutella Spread
Equipment
- 1 blender
Ingredients
- 2 cups of raw Hazelnuts
- 18 dates pitted soaked if hard
- 5 Tbsp of cocoa powder
- 250 ml of nut milk a bit more if you want it runnier
- 1 tsp of Miso paste
- 1 pinch of cayenne pepper optional
Instructions
- Pre heat the oven at 160C. Roast the Hazelnuts for 12-15 mins. Keep an eye on them, they roast very fast depending on your oven. We want lightly golden hazelnuts.
- Let the Hazelnuts cool down a bit. As soon as you can touch them, wrap inside a clean tea towel and leave for 3 mins. Rub the towel with your hand to loosen most of the skins.
- Blend until a butter is formed, about 8-10 minutes, depending on your food processor. Scrape down sides as needed
- Add the dates and blend until they break down and you get a coarse sandy texture.
- Add the cocoa powder, miso paste and half of the milk, blend until you get a thick butter. Add the remaining milk and a bit more if needed until you get your desired texture.
- Transfer the chocolate spread to a clean glass jar and store in the fridge for up to 2-3 weeks.
Notes
- sugar free |
- healthy dessert |
- chocolate |
- vegan |
- hazelnuts
Did you make this recipe?
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Chocolate Lover Heaven
I recommended you never try this recipe, because it’s addictive 😉
Jokes aside, I was looking for an alternative to chocolate and a spoon of this hits the spot. So yummy! I enjoy it even with less dates 🙂
Best Nutella Alternative Out There!
This recipe is my go-to for healthy treats for my girls. It’s sweet, creamy, and absolutely delicious, plus you can make it with your children on the spot. Ever since we first made it, I’ve never looked back! It gives me a guilt-free parent moment knowing I’m giving them a treat but also feeding them nutritious food that is good for them. It’s a winner all around—you have to try It!