So, as it turns out, Nutella isn’t good for you. Considering that sugar and palm oil are the first ingredients and it’s artificially flavored, I wasn’t exactly shocked. Like the article says, a settlement will “be paid to consumers if they are willing to admit they can’t read a nutrition label.” Whether you can analyze a nutrition label or not though, companies shouldn’t imply that unhealthy products are good for you.
Most store bought snack foods aren’t good for you, which is why I love giving them makeovers and making homemade versions that are almost healthy (in other words, whole ingredients with no preservatives, artificial flavors or trans fats and reduced sugar when possible). I found this “Better than Nutella” recipe over at Chocolate Covered Katie (a must-visit blog for anyone looking for healthy desserts) and tweaked it a bit.
It can easily be made vegan and has fewer calories and less sugar than store-bought Nutella. There isn’t any added oil and it’s sweetened with agave nectar instead of refined sugar. The trade-off is that this homemade spread is a little thicker and less smooth than traditional Nutella, but I think it’s worth the benefits. Plus, it couldn’t get any easier! Check out the 3 photos below to see how simple this recipe is…
How to make Almost Healthy Nutella:
Roast raw hazelnuts and rub them in a kitchen towel to remove as much of the skin as possible
Place hazelnuts in a food processor and blend until the texture resembles nut butter.
Add remaining ingredients and blend for a few minutes until smooth. Isn’t it easy?
Recipe:
Almost Healthy Nutella
Adapted from Chocolate Covered Katie
Makes around 2 cups
- 2 cups raw hazelnuts
- 1 tbsp pure vanilla extract
- 1/4 cup cocoa powder
- 1/4 cup plus 1 tbsp agave
- 1/4 tsp plus 1/8 tsp salt
- 1/2 cup milk (I used regular, but you can substitute your choice of non-dairy milk, such as almond or soy)
Preheat oven to 375°F. Spread hazelnuts into a single layer on a baking sheet. Roast for 10-15 minutes, until nuts become fragrant, lightly browned and skins are blistered. Place roasted hazelnuts in a clean kitchen towel and rub them to remove the skins (don’t worry if there are some stubborn skins that won’t come off).
Place hazelnuts in a food processor and blend until the texture resembles nut butter. Add remaining ingredients and blend for a few minutes until smooth. Add additional sweetener to taste.
15 Comments on Almost Healthy Nutella
4Pingbacks & Trackbacks on Almost Healthy Nutella
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[…] 3. Almost Healthy Nutella Spread The name says it all. Don’t like Nutella? Try making your own. We’re huge fans of any recipes making less-than-healthy classics a bit more guilt-free! […]
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[…] 3. Almost Healthy Nutella SpreadThe name says it all. Don’t like Nutella? Try making your own. We’re huge fans of any recipes making less-than-healthy classics a bit more guilt-free! […]
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[…] Almost Healthy Nutella from 52 Kitchen Adventures […]
Amy's Cooking Adventures
May 6, 2012 at 8:57 am (13 years ago)This looks wonderful! My boys love Nutella & I’d love to be able to give them a homemade version! Do you know how long it keeps?
Amy’s Cooking Adventures recently posted Tutorial: Decorating with Marshmallow Fondant
Donna @ The Slow Roasted Italian
May 6, 2012 at 2:12 pm (13 years ago)Your spread looks awesome! Although I agree that their advertising was a stretch, we are all responsible for ourselves and for reading labels.
Have a fantastic Sunday!
Donna @ The Slow Roasted Italian recently posted Cinco de Mayo Cocktails
the wicked noodle
May 7, 2012 at 10:55 am (13 years ago)I’ve always wanted to try my hand at making my own Nutella! LOVE that your version is almost healthy, too!
SO happy to have met you at EWR! YAY for awesome new foodie friends!! xoxoxo
the wicked noodle recently posted mini greek pizzas
Rina
May 7, 2012 at 4:40 pm (13 years ago)These look delicious! My colleagues and I were just talking about the Nutella settlement. Your post couldn’t have been more timely (or yummy).
Rina at http://www.k6art.com
So glad I discovered your blog via spring fling
Katie @ Addington Mom
May 7, 2012 at 4:43 pm (13 years ago)I just found your blog tonight via the SITS Spring Fling, and I’m SO glad I did. In a month, I am going to be a SAHM, and I am scared to death of the increase in cooking I’ll be doing. Your slow cooker recipes are like an answered prayer tonight, and I can’t wait to try them. Also, your “almost healthy desserts” seem like a great idea for kids (who always want something sweet!). I can’t wait to spend more time looking around!
Katie @ Addington Mom recently posted The Bluum Box: Lot’s of Fun in a Little Package!
Stephanie
May 8, 2012 at 5:11 pm (13 years ago)@Katie – good luck with your transition! I hope my recipes can help you. I love using my slow cooker – it’s the best answer to feeling too busy (or lazy 🙂 to cook.
yvonne
May 8, 2012 at 6:06 pm (13 years ago)I love nutella and have been wanting to try my own- this is on my list of recipes to make now 🙂
Amy
July 2, 2013 at 11:51 am (11 years ago)Does this need to be kept refrigerated?
Stephanie Nuccitelli
July 5, 2013 at 12:57 pm (11 years ago)Amy – yes, I’d keep it in the fridge since it has milk in it.
dolphin12969
February 13, 2014 at 9:20 am (11 years ago)I made this & it has a weird bitter chemical flavor. I love Nutella so I was really looking forward a much healthier recipe. I don’t know what went wrong 🙁
Stephanie Saunders
February 13, 2014 at 1:45 pm (11 years ago)I’m not sure what would make it taste chemical, but if you leave too much skin on the hazelnuts, that can give it a bitter flavor.