This version of Not Quite Nutella Choc Hazelnut Spread is something we all need in our lives. Dairy free and free from unhealthy sugars. It will be all the rage at your house, especially if you do not allow the commercial stuff in your house. I can only think of one logical reason one would do this is due to its unhealthy properties… (not because it has anything to do with their inability to stop at one spoonful).
Living in Europe certainly has its benefits. Nutella is one of them. It is popular over here and readily available (more so than some of my other loved spreads). Because of this, it is easy to throw it in your trolley every other week. Of course I could choose to not put it in my trolley but… who has the strength to say no?
Let’s talk about the commercial choc hazelnut spread, Nutella. The team over at Food Watch did a break down of the ingredients and percentages. You can check out the full article here at http://foodwatch.com.au/blog/additives-and-labels/item/nutella-the-full-correct-list-of-ingredients.html
Basically the nitty gritty of the fact find was that commercial nutella is made of:
- More than 50% sugar (gasp!);
- It’s second most abundant ingredient is ‘vegetable oil’. They use palm oil (bad for your health and the environment but better for their profit because its cheaper to make. Note: they claim to use certified environmentally friendly palm oils);
- It has only 13% hazelnuts (compared to another leading nut based spread with 85% of peanuts in Kraft peanut butter);
- Uses vanillin instead of vanilla extract. Vanillin is a synthetic food flavouring; and
- It is not dairy free. Nutella has skim milk powder in it!
How they can claim to be a choc hazelnut spread is beyond me. It should be called sugar oil spread.
So this is why I needed to find a solution. A choc hazelnut spread that I enjoy that is also healthy so I can have it guilt free. I thought my search would lead me to bland, dry choc hazelnut spread land. While there were certainly those kinds of recipes out there, this little beauty stood out. This not quite nutella choc hazelnut spread has only goodies in it. It is dairy free and with the goodness of hazelnuts, hazelnut oil, dutch cocoa and honey to tantilise your taste buds. The best part? You don’t have to say no to a second slice smothered in it (or the 2nd or 3rd spoonful slathered over a banana). Not to the kids… or to yourself. Win win.
This not quite nutella choc hazelnut spread is simple to make. The original recipe called for only 10 minutes roasting the hazelnuts. I found 15-18 minutes was required to loosen the skins and give them that lovely golden roast colour. I would say it depends on your oven and how well you preheat it. Certainly keep an eye on them as nuts burn in a flash.
For blending, I used a nutri-bullet pro. It’s prone to not enjoying processing foods without significant liquids in it. Having said that, it did the job. My Breville food processor would have worked just as well and I think it would have achieved a slightly smoother texture. I did enjoy the slightly nuttier texture than traditional hazelnut spread has. If you prefer it smoother, add a little more hazelnut oil (slowly) or water until your desired consistency is achieved.
When you are removing the hazelnut skins after roasting, it is easier to place a small handful of nuts into a clean kitchen towel and then rub them together vigorously. I found the more nuts I put in together, the less efficiently the skins came off. An alternative is to buy hazelnuts with the skins removed. Simply roast these until you achieve a nice golden colour (7-10 mins) and the results will be the same.
Not quite nutella choc hazelnut spread will last for up to 4 weeks in the fridge in a sealed jar. Having roasted them before blending has already helped to lengthen their shelf life. Unfortunately the reason why the store-bought ones last so long is because they have preservatives and a tonne of sugar in them. This grants them a long shelf life – and you a mouthful of unhealthy preservatives. Despite a shorter shelf life, from here on this is my go to version!
Note: Since fresh nuts have natural oils which have a tendency to love rancidity, fresh nuts will go stale/rancid rather quickly without preserving. While I like having nuts at hand in my pantry, for this reason, I only keep small amounts at one time and often I roast them before putting them away which extends their shelf life.
Recipe adapted from: Good Foods Julie Dupliex homemade nutella
Not Quite Nutella Choc Hazelnut Spread Recipe
Not Quite Nutella Choc Hazelnut Spread
A dairy free, healthy & tasty choc hazelnut spread that is made to be slathered thickly on slabs of fresh toast or a banana. This not quite nutella choc hazelnut spread will be asked for by the kids again and again. The best part - They can have it!
- 250g hazelnuts
- 100g honey
- 100ml water
- 4 tablespoons hazelnut oil
- 1 teaspoon vanilla extract
- 2 tablespoons dutch cocoa powder
- pinch sea salt
- Step 1 Preheat oven to 180°C.
- Step 2 Roast hazelnuts for 12-15mins or until golden brown.
- Step 3 Place a clean kitchen towel on the counter. In small batches, rub together handfuls of hazelnuts in the towel to remove the skins. Not all will come off – Don’t worry about it.
- Step 4 In a food processor or high-speed blender, blend hazelnuts for 30 seconds.
- Step 5 Add all other ingredients and blend until it’s a smooth paste or a consistency to your liking.
- Step 6 Serve and enjoy!
- Step 7 Note: Not quite nutella keeps for up to 3 weeks in a jar in the fridge.