Make your own chocolate-hazelnut spread with this healthy Nutella recipe.
Dates provide a natural sweetness to help reduce the need for excess added sugars. Spread this homemade Nutella on toast, add it to smoothies or stir it into oatmeal.
Ingredients
½ cup warm water, heated to 115°F, plus more if needed
¼ cup chopped pitted dates, preferably Medjool
1 ¼ cups unsalted blanched hazelnuts
1 cup chopped bittersweet chocolate (60% cacao), melted
⅓ cup Dutch-process cocoa powder
¼ cup pure maple syrup, at room temperature
2 tablespoons canola oil
1 teaspoon vanilla extract
¼ teaspoon salt
Directions
Step 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Step 2
Combine warm water and dates in a small bowl; let stand until the dates are plump and softened, about 15 minutes.
Step 3
Spread hazelnuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until fragrant and just beginning to brown, 12 to 15 minutes.
Step 4
Transfer the hazelnuts to a high-speed blender or food processor; process until somewhat smooth, about 3 minutes, stopping to scrape down the sides as needed. Add the dates and soaking water; process until smooth and well combined, about 1 minute, stopping to scrape down the sides as needed. Add melted chocolate, cocoa, maple syrup, oil, vanilla and salt; process until mixture is smooth and creamy, 3 to 5 minutes, stopping to scrape down the sides as needed and adding additional water, 2 to 3 teaspoons at a time, if the mixture is too thick.
To make ahead
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. If refrigerated, let stand until room temperature before using. (The mixture will continue to thicken as it cools. If any separation occurs, stir until combined.)
Equipment
Parchment paper
Nutrition Facts
Serving Size: 2 Tbsp.
Per Serving: 189 calories; protein 3g; carbohydrates 14g; dietary fiber 2g; sugars 10g; added sugar 3g; fat 13g; saturated fat 4g; mono fat 6g; poly fat 1g; vitamin a iu 2IU; vitamin c 1mg; vitamin e iu 3IU; folate 12mg; vitamin k 3mg; sodium 37mg; calcium 18mg; iron 2mg; magnesium 19mg; phosphorus 32mg; potassium 98mg; omega 6 fatty acid 1g; niacin equivalents 1mg.
