I heard this weekend that Nutella contains more sugar in it than hazelnuts.
I’m a big fan of substituting bad things with good things and this weekend I wanted to do a clean eating version of Nutella – for my own sake as well as my sons! I miss it!!
This recipe made a good jam jar size portion that will keep well in the fridge.
I’m having it for my 10am snack today slathered on a banana and I also added it to some ‘n-ice’ cream, but we’ll come to that later.
- 200g hazelnuts
- 50-70ml almond milk or other non-dairy milk
- 1tsp coconut oil
- 60g honey
- 40g of cacao or cocoa powder
- A small pinch of salt
Roast the hazelnuts in an oven at 180 for ten minutes.
Let them cool a little.
Place in a good strong blender with all the other ingredients and blitz for 5-10 minutes until you have a consistency you are happy with. It may not be as smooth as shop bought but it will be delicious on toast (gluten-free) and will give you more health benefits than its shop bought counterpart.
‘N-ice cream’ is where you blitz frozen slices of banana with whatever flavour you like (peanut butter, notella, clean jam) and then re-freeze until solid. It’s a fantastic alternative to regular sugary ice cream and perfect to cool down on these hot summery days.