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  • Serves 10
  • 30 minutes
  • Difficulty Medium
  • 5 Ingredients

69 Comments

Amazing healthy ‘Nutella’


Ingredients (serves 10)

  • 2 cups Hazelnuts
  • 1.5 Tbsp Cacao
  • 2 Tbsp Melted Coconut oil
  • 4-5 pitted Medjool Dates
  • Pinch Himalayan Salt

Method

  1. Roast hazelnuts in 180 degree Celsius oven for 15 minutes. Allow to cool then removes skins by rubbing together.
  2. Place hazelnuts in a high powered blender. Blend until they become liquidy. Add the remainder of the ingredients and continue to blend. If you want it more runny you can add as small amount of almond milk.
  3. Boil an empty jar in a pan to sterIlize. Once the jar is cool spoon mixture in and store In the fridge.

Notes

We eat a jar of this a week in our house. Serve on gluten free toast or smear it on sliced bananas and apple. Delicious!!!

  • My youngest would go crazy over this.

    Reply

  • Might give this a try. Sounds super sweet and may be perfect for a sweet tooth like mine.

    Reply

  • Similar to what I do, it really doesn’t need much sweetness.

    Reply

  • I don’t doubt it’s healthy, just have to look at the ingredients to know that, but I have doubts it tastes much like actual Nutella. That stuff is super sweet and chocolatey

    Reply

  • Yummy! I love Nutella so I should give this a go as it seems so easy. Would this be cheaper than store bought? It would definitely be healthier!

    Reply

  • Nice recipe Danielle !

    Reply

  • Love roasted hazelnuts I like this really healthy version of hazelnut spread would be great!

    Reply

  • Y blender has broken down sad face but I will gladly try this when its fixed thanks

    Reply

  • I can’t wait to give this a try.

    Reply

  • Hopefully my blender is strong enough for this. Looks very interesting!!

    Reply

  • The children are really loving this mixture.

    Reply

  • Interesting take on healthy nutella

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  • This is an interesting take. I still like my normal Nutella the best lol

    Reply

  • Not sure about the dates in this. Might make it with and without dates to see which I like best. Thanks for the recipe.

    Reply

  • A lot of people will love this. Will definitely be passing this recipe on

    Reply

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