I’m sure most of you have all seen the frightening image of what ingredients go into making Nutella, if not… I apologise for what you’re going to see in the following image! While there is no denying how tasty and moreish Nutella is, it definitely isn’t the best for your health. I’ve often heard of people making ‘Clean-tella’ or ‘New-tella’, a healthy alternative to Nutella. Although it definitely isn’t as smooth and creamy as Nutella, it is so much healthier and satisfies my sweet-tooth cravings without leaving me feeling guilty. It tastes exactly like Ferrero Rocher, so if you like them you’ll love this!
The first time I made this Guilt-Free Nutella, my tasters were my mom, nana and aunt. Their responses consisted entirely of ‘Mmms’ and ‘Ooos’, so I hope it has the same effect on you when you try it! We all enjoyed it spread on thin rice cakes, topped with slices of fresh Irish strawberries.
This recipe is made to my taste, so don’t be afraid to play around with the quantities of honey and cocoa powder if it’s not sweet or chocolatey enough for you.
- 200 g hazelnuts
- 5 tsp cocoa powder
- 4 tsp honey (or if you’re vegan use maple/agave syrup)
- 4 tsp coconut oil (does not need to be melted)
Preheat the oven to 180 °C.
Place the hazelnuts on a baking tray and toast in the oven for 10-15 min, until the skins begin to darken and they smell ‘toasty’.
Remove the skins from the hazelnuts by wrapping the nuts in a teatowel and rubbing around until most of the skin is gone – this doesn’t have to be perfect (perfectionist beware: the skin will never come off all of the nuts perfectly!).
Place the nuts in a blender (I used a NutriBullet) and blitz until a paste forms.
Add the remaining ingredients and blend again.
Tag @thecorkfork on Instagram to show me what way you enjoy your Guilt-Free Nutella!