Nutella, Sugar Free, Oil Free, Vegan
You need this Nutella recipe in your back pocket for when the kids start begging for chocolate hazelnut spread after tasting it at Alison’s house. “But mom! Rachel and Joey get to eat Nutella everyday on their toast for breakfast.”
One taste of this silky, nutty, dark chocolatey spread and you will ditch the commercial brand for good.
As you can see from the autumnal background in these photos, I’ve been keeping this recipe a secret from you for quite a while. I wanted an effortless, whole food based Chocolate Hazelnut spread that I could use on everything without reservation. A recipe like that takes time and testing, so much testing. Cue violin music. In fact you can eat this straight out of the jar with a spoon without guilt.
And above all, watch with glittering eyes the whole world around you because the greatest secrets are always hidden in the most unlikely places. Those who don’t believe in magic will never find it.
Honestly I am not one for food guilt but there are some foods that set off tiny bells in my brain if I eat them for breakfast, or indulge in them too often. Commercial Nutella is expensive, devoid of any nutrients and packed with sugar and saturated fats. Aside from the addictively delicious taste there is nothing to recommend it.
How would I use this?
Smear it on waffles
Slather it onto toasted bread
As a dip for strawberries
Swirl it on a cake as the perfect frosting
In my Smores the next time I go camping
Spoon it into my oatmeal. Omg transporting.
If you come up with any ideas please share them with me!!!
Yep, temptations. They’re the wrong things that seem right at the time, but, uh…. even though the right things may seem wrong, sometimes, or sometimes, the wrong things (chuckle) may be right at the wrong time, or visa versa. (clears throat) Understand?
– Jiminy Cricket, Pinocchio
Now what will we do when they come home begging for marshmallow fluff in their PB & Js? I know…
5 ingredient chocolate hazelnut spread made with healthy ingredients. You can't beat that! All the flavor none of the guilt. Right our of the Food Processor it tastes like an equal balance of hazelnut, chocolate and banana. After a day the banana is barely discernible. After 2-3 days I can't taste the banana at all. If you actively dislike banana flavor then add a pinch of cinnamon.
- 1/3 cup hazelnuts blanched or not it's your call
- 1 pinch salt
- 1/4 cup unsweetened cocoa powder
- 1 medium really ripe banana
- 3 tbsp well reduced aquafaba, if using from a can reduce by 25%
I am innately lazy and so I use skin on hazelnuts. There seems to be a negligible difference in texture. By all means go ahead and blanch them if you want to. The resulting spread will be that much more smooth for your efforts, and I willI admire your effort.
Turn your oven to 400 degrees fahrenheit and toast the hazelnuts in a pan on the top rack or alternately dry toast them in a skillet on the stove. Stop when they have goldened and you smell that amazing hazelnut perfume.
Place the peeled banana, hazelnuts and aquafaba in your food processor. Now is the time for patience. Turn on your food processor and allow the hazelnuts to reach the texture of smooth nut butter. Mine takes about 5 minutes with pauses to scrape down the sides.
Now add the salt and cocoa and whiz for 3-5 more minutes, pausing to scrape down the sides when needed.
If you are someone who doesn't like the taste of bananas then place your hazelnut spread in a container in the fridge and let it sit for a day. The banana flavor disappears once the hazelnuts and cocoa powder have muscled them out of the way. If you really, really don't like banana flavor then add a pinch of cinnamon to mask it.
If you like banana flavor then dive right in!