My niece and nephew love Nutella, as do most kids. Unfortunately it’s not the healthiest thing ever, so I decided to surprise them with a safe and mum-approved homemade Nutella after discussing it with my sister. Nutella is mainly known as a delicious hazelnut butter. So the main ingredient is hazelnuts, right? …no. The main ingredient is sugar. Then comes vegetable fat. And only then hazelnuts at 13% of all ingredients. Actually, more than half of the jar is sugar! No-no-no, that won’t do. So I armed myself with a bag of hazelnuts and some cacao powder to make a chocolate spread that gives your body some actual nutrients in addition to the awesome taste.
Unfortunately I can’t enjoy the chocolate spread myself – hazelnuts are not allowed for me. I thought it was bullshit, I’ve always eaten hazelnuts and enjoyed them. Well, my body thinks otherwise. Looks like having my gallbladder removed reversed quite a few things about how I can handle different foods. The moment I started smelling roasting hazelnuts, I had to open the kitchen window since I felt incredibly sick. The window had to remain open for the entire time I was in the kitchen, despite the chilly winter temperatures outside. Still thinking this has to be some stupid mental thing, I ate a few nuts once they were out of the oven. Nooooooo. No-no-no-no. Nope. No hazelnuts for me anymore, thankyouverymuch. At least until my recovery process is over, I’ll steer clear of these evil little crunchy things.
The chocolate spread worked really well though, so I’m hoping that people who can eat hazelnuts will give this a go. No sugar and vegetable fat in this one, it actually has only three ingredients! So, go and find an empty jar and start with the recipe!
Hazelnut-chocolate nut butter
150 g hazelnuts
1.5 tbsp cacao powder
1 tbsp agave syrup (or some other liquid sweetener)
If you’re a raw foodist, skip the next few steps about roasting. If you’re not, I highly recommend doing it since roasted nuts have awesome flavour and they also turn into butter more easily. Put your hazelnuts on an oven pan covered with baking paper. I’ve used the same sheet of paper for making four different batches of nut butter so far – just roll it and keep it in your cupboard for when you need to use it again.
Roast the nuts at 130°C (266°F) for 15 minutes in the top part of the oven. After roasting, you’ll see that the nasty brown skins are ready to crumble off. Excellent! Grab a clean kitchen towel and transfer the nuts to the unfolded towel with a spoon or something so you don’t burn yourself.
Wrap hazelnuts in the towel and rub them against each other and the table. The friction will make most of the brown skins come off and the towel will protect you from the heat. Win-win! Let the nuts chill for a few minutes so they’re not burning hot anymore. If you put your ear near the towel, you’ll hear the nuts crackling from the heat. Makes me think of winters at a fireplace. Anyway, after a few minutes you can carefully scoop the hazelnuts off the towel and then just flap the towel out the window to get rid of the nut skins. I bet some birds would be happy to find them.
Now, this is where raw foodists can continue reading. Place the nuts in a food processor – it has to be kind of powerful to handle making nut butters. Mine is a 400W Bosch processor, so it’s handling things quite well. Best birthday present ever, seriously. (Thanks, parents!) Anyway, turn the processor on and chop the nuts at high speed. You’ll notice that the crumbs have a delightful golden colour, if you did the roasting part. Also it’s all quite light since there’s barely any skins left to turn it dark.
After a while, you’ll see the mixture start resembling damp sand. Resist the urge to build sand castles and continue processing. You’ll have to push the crumbs down with a spoon/spatula quite often, because they tend to cling to the wall. There’s no use in having the blades chop thin air.
At some point the damp sand turns into this. You’ll see the oils coming out. Not done yet, but you’ve made very good progress!
Soon after the previous step you’ll get to this stage. Hazelnuts are done! Enjoy your delightful pure hazelnut butter! But not too much, because otherwise there’ll be nothing left to turn into homemade Nutella.
Add 1.5 tbsp of cacao powder and 1 tbsp of agave syrup. Feel free to add more of these if you want a more chocolatey or sweet spread. If the mixture is too thick to your liking, add a little bit of water. I added around 2 tbsp of water before getting the consistency I wanted.
Scoop everything in a jar, lick the spoon clean and you’re done! I put a nice ribbon on the jar since it’s a present. And there you go, a healthy replacement for Nutella! Now I just have to hope my sister’s kids will like it and perhaps ask for a new batch of this instead of the jars of sugar and fat in stores.