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Home-made “Nutella” . Did you know that the oh-so-delicious Nutella contains 56%…

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Home-made “Nutella”
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Did you know that the oh-so-delicious Nutella contains 56% sugar (more than half!!), 15% palm oil, and only 13% hazelnuts and 7% cacao?
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Here is a chocolate spread that contains 55% hazelnut, 13% cacao, and less than 0.1% sugar.
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I am happy the picture looks decent this time. I made a new batch to give away and it was good!! I changed the recipe a bit and this one turned out softer.
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Ingredients:
🌰 Hazelnut 450 gr (peeled and baked)
🌰 Cashews 225 gr
🌰 Coconut sugar 75 gr
🌰 Cocoa powder 6 tbsp
🌰 Coconut oil 4.5 tbsp
🌰 Dark chocolate 100 gr
🌰 Salt 1/2 tsp

1. Blend coconut sugar in a food processor until very smooth. This step is important to ensure a smooth chocolate spread.
2. Place the peeled hazelnuts and the cashews in a heavy duty food processor and process until nut butter is produced. The time it takes really varies. The mix will look oily and sleek with a shiny surface.
3. Melt chocolate bar and coconut oil in the microwave, then add the salt so it melts.
4. Add all other ingredients in the food processor and blend another 5 minutes or until smooth.
5. Place the mixture in a clean airtight container
6. Store in fridge.
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I used already-peeled hazelnuts because it is much more convenient and time-efficient. If you can’t find peeled hazelnuts, bake hazelnut in oven until the skin becomes brownish and start to peel off. Place the hazelnuts in a mason jar and shake vigorously.
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