Gosh I have loved Nutella and yes, it’s bad for you..as in HORRIBLE!!!
Here according to meghantelpner.com is the sad, sad truth:
Nutella contains 70% saturated fat and processed sugar by weight. A two-tablespoon (37 gram) serving of Nutella contains 200 calories including:
- 99 calories from 11 grams of fat (3.5g of which are saturated)
- 80 calories from 21 grams of sugar
Nutella’s first ingredient is sugar, the second is modified vegetable oil..let that sink in. 🥴
Here’s the good news- you can make your own, MUCH healthier, version thanks to the Minimalist Baker!
- 3 cups raw or roasted unsalted hazelnuts
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 2/3 cup dairy-free dark chocolate (chopped // see notes for cacao version)
- 1 TBSP honey- optional
- Preheat oven to 350 degrees -add hazelnuts to a baking sheet in a single layer-roast about 10-12 mins.
- Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins.
- Leaving excess skin behind, add hazelnuts to a food processor. Blend on low until a butter is formed scraping down sides as needed. This can take a while, but DON’T OVER BLEND OR IT WILL GET TOO THIN.
- Microwave choc chips in 30 second increments stirring every time you check it.
- Once the hazelnut butter is creamy and smooth, add the vanilla and salt and blend. Then add melted chocolate a little at a time and blend again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
- If your Nutella isn’t sweet enough, add stevia to taste, or 1-2 Tbsp maple syrup or agave.
- NOTE: Just know the more liquid sweetener you add the firmer/stiffer the Nutella will get, so add sparingly.
- **I ADDED A TABLESPOON OF HONEY AT THIS POINT AND THE SPREAD “SIEZED UP” ON ME. DOESN’T AFFECT THE TASTE, BUT NEXT TIME I WILL ADD HONEY WITH THE VANILLA INSTEAD OF LAST. (The touch of honey gave it a wonderful flavor btw)
- Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.
*If you don’t want to use melted chocolate, sub cocoa powder. Once the nut butter has formed, add 3 Tbsp cacao or unsweetened cocoa powder, vanilla, and sea salt and puree. Once incorporated, add 1-2 Tbsp maple syrup, agave, or honey if not vegan.