breakfast and brunch

Healthy Nutella (naturally sweetened, paleo, vegan)

* pinchofwholesome.ca is the new domain name for dairyfreeindulgence.com (the url address changed!)

Who doesn’t love Nutella? It’s a kid-friendly classic for breakfast and snacks. But considering that Nutella is 58% processed sugar in weight, here is a healthy, sugar-free (date-sweetened) Nutella alternative that is also dairy-free and lacotse-free.

This homemade whole foods based Nutella is fruit-sweetened, fibre-rich, protein-packed and made with healthy fats from coconut milk (but you won’t taste anything but the chocolate hazelnut flavour). All natural, paleo, vegan, dairy free, gluten free, and an overall healthy alternative to Nutella. This DIY Nutella recipe is also easy and quick to make. If you like date caramel then you will love this recipe for a helathy breakfast, lunch or snack/ dessert alternative.

Spread it on bread or have with waffles, even as a waffle sandwich (or if you can tolerate the dairy spread nutella over a warmed croissant) or for a paleo option pair with strawberries or raspberries.

Ingredients:

1 can of coconut cream, chilled at least 4 hours so the cream will solidify at the top, do not use more than a tbsp of the liquid underneath (save it for a smoothie)

227 g hazelnuts (roasted hazelnuts or raw hazelnuts)

37 pitted baking dates, if your dates are not soft and sticky soak them for 15 min in hot water (Medjool dates are even more amazing in this, but they are sweeter so don’t use as much, use less to start and add more to taste if needed)

1 cup cacao powder or cocoa powder, or more to desired chocolatiness, I made mine as milk chocolate so it wasn’t as dark as nutella, keep in mind the more bitter cocoa you add, the more dates or sweetener you need

2 tbsp cacao butter, melted, optional

1/2 tsp pure vanilla extract

optional, pinch of sea salt

Directions:

If using raw hazelnuts, preheat oven to 350 to roast them first. spread the nuts single file on a baking sheet and roast for about 12 minutes. Roasting hazelnuts makes them easier to process.

once cooled enough to be handled, place nuts and other ingredients in a food processor and process. stop often to scrape down the sides. blend until smooth.

keep in an airtight container or jar for 4 days or up to a week. it solidifies a bit in the fridge, so if you want super smooth and melty Nutella serve over hot waffles or toast.

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