So I think I’m about to make a lot of new best friends with this recipe.
It’s been so long since I’ve had real nutella that I completely forgot just how good it is. That is, until I made my own. I mentioned it just once on Facebook and the response was overwhelming. So I think after today, I’ll be just a tad bit more popular with the clean eating crowd. Don’t ya think?
It’s funny, I was so sure that Mini Chef would go crazy for this stuff. Not so!! He won’t touch it! But that’s okay, it’s just more for the grownups around here. Although technically, I’m not sure that’s a good thing. This is definitely a once in a while treat. Not something you can eat every day and still expect any kind of weight loss.
But my theory is that if we can sometimes enjoy the things we love and still have them be clean and healthy, not only will we benefit health-wise, but also emotionally. Because let’s face it. Losing weight or regaining health is all one big mental head game.
P.S. – This would make a really yummy cake frosting!
Clean Eating Nutella
(Makes approximately 28 ounces)
- 1-1/2 cups hazelnuts
- 6 ounces Baker’s Unsweetened Chocolate (6 squares)
- 3/4 cup honey
- 4 tablespoons safflower oil
- 1/2 cup almond milk (or milk of choice)
- 1 teaspoon vanilla extract (I used Bourbon Vanilla from Trader Joe’s)
- Place the hazelnuts on an ungreased cookie sheet and bake at 350 degrees F. for about 15 minutes. The flesh should be a nice golden brown and the skins should be closer to black in color.
- Remove from oven and allow to cool completely.
- Put the hazelnuts on a dish towel and rub until the skins come off. You may need to help some of them along with your hands, but most of the skins should come off with the towel.
- Put the hazelnuts in a food processor and blend until you have a nut butter consistency. It may not be perfectly smooth, but you’ll know it when you see it. It takes a few minutes in the processor, so just keep blending.
- While the hazelnuts are in the processor, put the chocolate squares in a bowl and microwave for about 3 minutes. Stir, and then continue to microwave in 30 second intervals, stirring after each one, until the chocolate is melted.
- Stop the processor and add the chocolate, then the honey and oil. Mix as much as you can. The mixture will be very thick, so it may put a little bit of strain on your mixer. At that point, start adding your milk slowly, a little at a time.
- Lastly, add the vanilla extract and blend for a few moments more just to combine everything really well.
- Transfer the nutella to a jar and store in the fridge. It will get thick like peanut butter does when it’s cold.
NOTE: After having this for a few days, I can give a little feedback on how it keeps. Once it’s been in the fridge, it gets pretty thick. Kind of like peanut butter that has had the oil poured off. But it still spreads pretty well.
Also, once it’s been in the fridge, be sure you keep it there. Don’t leave it out again for a while before putting it back in the fridge. It gets a bit “grainy”.