When I was around ten years old I had a love affair with Nutella. I would get home from school and make myself a three layer sandwich, with one layer being Nutella and the other mashed banana. I know, my poor blood sugar levels!
Sure, it tasted delicious. It also somewhat contributed to what would soon be an unhealthy obsession with weight followed by years of disordered eating (you can read my story here or visit my disordered eating support website HERE).
You see, at the time I was dancing regularly (ballet, although to be honest I wasn’t really any good) so I could eat three layer Nutella sandwiches without much outward impact on my appearance.
But when the dancing stopped and the sandwiches continued. For those of you not so well acquainted with the (not-so) nutritional panel of Nutella, let me share with you some insights:
- The listed ingredients include sugar, modified palm oil, hazelnuts, cocoa, skimmed milk powder, whey powder, lecithin, and vanillin.
- A 37g serving (two tablespoons) contains 21g sugar (that’s the refined, not-at-all-nutritious kind of sugar FYI). That’s just over FIVE teaspoons of sugar. FIVE. FIVE!
If you’ve been here for a while you know that I wholeheartedly promote a healthy relationship with food without restrictions or dieting, but at the same time we need to be clear. Nutella is certainly NOT an every day food. At best, it really should be a VERY RARE indulgence.
If you’re like me and a little partial to sweet food you will LOVE this homemade Nutella recipe. You can indulge with this one (yip, you could even lick it from the spoon) knowing that you are eating a WHOLE FOOD, nutrient-dense and refined sugar free FOOD that is free from dairy.
Let me say that again. Nutella, spoon, WHOLE FOOD, no refined sugar, no dairy, no palm oil.
To make this homemade Nutella recipe I chose to use pure maple syrup (NOT maple flavoured syrup) as the natural sweetener due to it’s slight caramel taste. If you want this recipe to be 100% sugar free you can switch to stevia (natural sweetener with minimal impact on blood sugar levels) or leave out the sweetener altogether.
I would suggest against adding more pure maple syrup than the recipe calls for as it can result in a harder, thicker Nutella.
This homemade Nutella recipe is incredibly simple to make and also toddler approved! For more toddler-approved recipes grab a copy of my whole foods recipe book for fussy toddlers and kids.
HOMEMADE NUTELLA RECIPE – DF, RSF
- 1.5 cups raw hazelnuts (approximately 200g)
- 2 tbsp cacao powder
- 2-3 tbsp pure maple syrup OR 1 tbsp stevia for sugar free option
- 1 tbsp coconut oil
- Pinch himalayan salt
- Pre-heat oven to 150 degrees celsius and prepare a baking dish.
- Place the raw hazelnuts into the baking dish and place in the oven. Dry-roast the hazelnuts for 15 minutes then remove the baking tray from the oven and allow to cool slightly.
- Place the hazelnuts onto a clean dish cloth. Fold in the ends of the dish cloth so the hazelnuts are covered and rub the dish cloth to remove the outer shell of the hazelnuts. This doesn't need to be perfect, just remove as much as you can and discard the loose shell/skin.
- Place the hazelnuts along with the coconut oil into a blender and blend on medium-high speed until smooth and creamy. You may need to scrap the sides of the blender as you go. This process should take approximately 5-8 minutes depending on your blender.
- Add the cacao, maple syrup/stevia and salt and blend for a further minute.
- Spoon the Nutella into a clean air-tight glass jar and store in the pantry.
- Store the Nutella in the fridge for longer keeping. Allow to sit at room temperature for a few minutes before using if stored in the fridge.
Have you ever had a love affair with Nutella? Tell me your Nutella story!