A Healthier, Homemade Nutella. Really!
The internationally beloved chocolate hazelnut spread is totally easy to master at home.
Anyone who lives with a picky eater knows that traveling can be difficult, and that the more exotic the location, the greater the likelihood that mealtime will be frustrating. But while abroad, my daughter and I can usually find the one food guaranteed to meet no resistance: Nutella.
Available in 160 countries and so popular that recent markdowns in France sparked riots (yes, riots!), Nutella seems to cross all cultural boundaries and meet the standards of even the most choosy eaters. While these days no one believes Nutella is a “nutritious” breakfast option (indeed, sugar and palm oil are its first and second ingredients), its popularity persists for one reason: The combination of hazelnuts and chocolate is undeniably delicious.
But the recent revelation that cocoa beans, the main ingredient in unsweetened chocolate, are actually good for you got me thinking: Why not make my own Nutella, minus the gargantuan doses of sugar and palm oil? My version is just as rich as the original, but even more chocolatey with much less than half the sugar of Nutella while also using healthier fats. As an added bonus, it’s dairy free. And yes, my daughter loves it.
Scroll down for the full recipe!
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