When I first posted the negative side of the kids favourite spread Nutella I had mums clamouring for me to devise an alternative recipe. Well months later,and tasting after tasting I can honestly say I have cracked it (excuse the pun!). My own daughter has been the guinea pig for my batch testing and when I gave her the jar with a spoonful of this on it she beamed and exclaimed – mummy you’ve cracked it!
Now we all love the commercial Nutella but healthy it is not! The key ingredient in this version is… well nuts! Plus some cacao and maple syrup. No palm oil, no refined sugar. Just healthy wholefood ingredients and lashings of love.
Getting the consistency right is key to fooling little ones that this is as good as the commercial variety so don’t under do the processing. Keep scraping down the sides of the blender until you have a really creamy consistency.
270g raw hazelnuts
20g raw cacao powder
250ml almond milk
160ml maple syrup
¼ tea spoon cinnamon
Preheat the oven to 355ºF or 180ºC.
Place the hazelnuts onto a baking sheet and roast them for 10 to 15 minutes. Watch them carefully as they will burn easily. Remove from the baking tray (or they will continue to cook) and set aside to cool.
When the hazelnuts are cool, blend them in a food processor until you get a crumbly texture.
Add the rest of the ingredients and blend until the spread is really spreadable! Don’t under blend or you will get a gritty texture. Kids like a really smooth texture but play around with it.
Store in a Kilner jar or other sealable jar in the fridge and eat within 2-3 weeks. This freezes really well too so you can make one big batch and freeze into smaller pots to get out when you run low.
Always use a clean spoon to serve it even if you are eating it straight from the jar – believe me you will be!!!
Did you make this. Let us know what you thought my commenting on our Facebook or Instagram page and why not leave us a pic too!