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.
I did this for a dinner party recently and had requests to post the recipe so here you go!!
284ml Double Cream
3 or 4 tbsp Icing Sugar (taste as you add)
2 punnets Strawberries
2tbsp Strawberry Jam
14 Digestive Biscuits
25g – 50g butter, melted
Smash up the biscuits and mix with the butter and a pinch of salt. Set aside.
Whip the double cream to soft peaks. Beat the mascarpone until soft then add the double cream and icing sugar and beat well. You could add some vanilla here too to add flavour.
Slice up the strawberries, reserving some to decorate the tops. Mix with the jam.
Get some glasses or jam jars and start with a layer of biscuits, make sure you smush them down with a spoon. Then a good thick layer of mascarpone and the strawberry mix. Repeat until you’ve run out of each.
That’s it! Enjoy!
Not sure I really need to do any work to sell this one…! The guys at work polish these off in minutes when I bring them in.
400g Dark Chocolate – broken into pieces
1/2 tsp Maldon Sea Salt
394g Condensed Milk
Line a square tin with grease-proof paper and butter the sides.
On a low heat, melt all the ingredients except for the sea salt together. stirring regularly.
Once its all nicely melted, sprinkle in the sea salt and beat it really well with a wooden spoon or a balloon whisk. Taste it to see if it needs any more salt.
Pour into the square tin and refrigerate for 2 hours. Once set, remove from the tin and cut into small squares. Et voila! Its done!
You can go to town with flavours, replace the salt with vanilla or chilli flakes or some salted or plain nuts and raisins. Enjoy and please post how you get on with making it!