Ok seriously, is there ANYONE out there who doesn't love nutella? I mean seriously? Thick, gooey, sweet, nutty chocolate that can be spread on toast, used as a cake filling, or best of all, eaten straight from the jar. I LOVE NUTELLA!
What I don't love are the ingredients:
- Fresh Eggs (32%)
- Wheat Flour
- Vegetable Fat
- Soya Flour
- Sweet Whey Powder
- Emulsifier: Soya Lecithin
I mean, WHERE ARE THE HAZELNUTS?!!
My simple homemade 3 ingredient nutella is simply scrumptious, easy to make and is gluten free, dairy free, egg free, refined sugar free and soy free. Yes it does contain nuts, but it's a nut spread, so I'm afraid even I can't get around that one ;)
The raw cacao is also packed with nutrients and antioxidants which help with:
- Weight loss (because of its high chromium and coumarin content)
- Prevention of tooth decay
- Regulation of blood sugar
- Muscle recovery and build up (cacao is the highest whole food source of magnesium, which also happens to be one of the most deficient minerals in the diet of modern cultures!)
- Heart health (cacao's antioxidants have been clinically proven to dissolve plaque build up in arteries and naturally lower blood pressure)
Now, as a busy mum I know making your own nutella may feel like a lot of work, but trust me, it's SO easy, and SO worth it. If you don't have 30 minutes to make it from start to finish, just break it down into a few steps (which is what I did).
Step 1: Pop the hazelnuts in the oven for 15-20 mins, then take them out to cool (I did this over breakie)
Step 2: Remove the skins (if roasting yourself) - if you buy ready roasted hazelnuts you can omit steps 1 and 2! (I did this when J went down for his nap)
Step 3: Pop your nuts into the blender, when they're nice and oily add the rest of the ingredients for a final whiz (I did this when he woke up while he was sat on the floor playing with some toys)
See, easy! I am so excited to share this recipe with you. Jasper absolutely loves it so I hope you and your little ones do too.
3 Ingredient Nutella
- 2 cups roasted hazelnuts
- 5 tbsp raw cacao powder
- 5 tsp maple syrup - you can also use honey, agave or other natural sweetener (I use organic maple syrup as you also get the benefits of the minerals it contains)
- Preheat the oven to 150 degrees C (fan oven) and pop your hazelnuts on a lined baking tray for 15-20 minutes (until the skins have cracked and come away from the nut easily)
- Once cooled, rub your hazelnuts between your hands to remove the skins and pop them straight into your blender or food processor (high speed blender is easiest if you have one)
- Blend your nuts on high speed until you have a gooey, oily looking spread (timing will really depend on your blender - it could be anywhere from 1 minute to 5 minutes)
- Add your cacao powder and maple syrup and whiz again until all mixed in
- Taste and add more maple syrup if you like it slightly sweeter
Store it in an air tight container in the fridge for up to two weeks, although I doubt it will last that long if you're anything like me!
Please give it a go and let me know what you think in the comments box or on my facebook page!
Abi Manders is a nutrition and health coach, mum, yoga teacher, business woman and complete and utter foodie. In a previous life Abi ran global corporate events, operated at a million miles an hour and used yoga to find balance in this crazy world we live in. Since having her little boy Jasper and completing her training with the Institute for Integrative Nutrition, her journey has veered towards a healthier way of living through diet and lifestyle. Abi believes in nourishing ourselves a little better each day with food, gratitude, love and laughter.