Personally, I think that Nutella should be considered, as it’s very own food group. Okay, maybe not traditional Nutella, but defiantly this vegan version…
The main issue with traditional Nutella is that its main ingredient is modified palm oil. That’s right, PALM OIL. All these years I thought that maybe the creamy consistency was in fact coming from hazelnuts… wrong!
In its purest form, palm oil is a great source of nutrients such as vitamin E, magnesium, and essential fatty acids. However, this is not the form that we will find in traditional Nutella. Instead, these manufacturers use modified palm oil, which is high in saturated fat and no more nutritious than any other hydrogenated oil on the market. Hello cholesterol and heart disease! No wonder Nutella was sued!
Instead of putting yourself through that…
- 2 cups raw hazelnuts
- 1½ tbsp pure vanilla extract
- ¼ cup cocoa powder
- ⅕ cup sucanut
- ¼ tsp plus ⅛ tsp salt
- ½ tbsp coconut oil
- ½ cup almond milk
- Roast hazelnuts on a foil-lined pan for 8-10 minutes at 400 F.
- Rub your hazelnuts together with your hands or in a paper towel to get the skins off, and discard the skins. In a food processor, blend the nuts until they’ve turned to a creamy butter. Slowly add all other ingredients, adding the milk in last, and blend a until it’s smooth. This should take about 5-10 minutes or longer.
Try it on toast followed by a tall glass of almond milk to wash it down, or spread it on crackers and fruit. Chocolate tastes great on almost anything, right?!