Kid’s recipe – choc hazelnut spread (AKA clean Nutella) – gluten free, dairy free, refined sugar free and clean.
Easy to make recipe and healthy!
I adored Nutella as a kid. It was as if we’d been given the green light to eat chocolate on a regular basis because it was known as a “healthy” food. I remember I always smeared it nice and thick over 2 slices of soft, white bread.
It’s always been advertised as a healthy, nourishing food because it contains hazelnuts, however it’s far from healthy to be feeding your children this on a regular basis when the main ingredient is white sugar.
In my ongoing quest to offer healthier options for kids, I decided to make my own version of Nutella.
I made a few batches and gave it to a group of taste testers that ranged from toddlers to adults. There was one die hard Nutella fan in particular who always maintained it still needed tweaking to be perfect, whilst the 4 years and under crowd thought it was delicious. The 6 year old thought it needed more chocolate and sweetener and the adults thought it was fine. However, I was determined to get this die hard Nutella fan on my side. After I made the 4th batch, (which tasted the same to me as the last 3 batches) I caved in and bought a small jar of Nutella from the corner shop so I could compare properly. After tasting the real Nutella it dawned on me I will never get it to taste the same because I’m not using the same ingredients; and where the main ingredient in my recipe is hazelnuts, the real Nutella only has 13 percent hazelnuts (yet managed to have an intense hazelnut taste to it).
After all this “wholefood” taste testing however, the real Nutella tasted fake to me.
So, as we all have our own personal preferences, and as this is meant to be a kid’s recipe, this choc hazelnut spread will be known as the base recipe. You can add or omit ingredients to suit your personal taste. Do you like the sound of that?
My choc hazelnut spread will last for up to a week in the fridge so if you don’t eat it often then just make the amount as per this recipe. Otherwise double or triple it! You can spread it on toast or add it to my crunchy buckwheat muesli recipe for extra deliciousness or just eat it with a spoon straight from the jar! Yum.
Did You Know?
Thought I’d give you a little history lesson on how Nutella came to be, thanks to a suggestion from one of my Italian friends.
Nutella was originally created in the 1940s by an Italian pastry maker called Pietro Ferrero (who also founded the Ferrero company). Cocoa was in short supply at the time due to World War 2 rationing so Pietro used hazelnuts which were plentiful in the Piedmont region of Italy in order to make the chocolate supply last longer.
The original version was called “pasta gianduja” (pasta = paste and gianduja = the name of a carnival character famous to the region). It was made into loaves and wrapped in tinfoil so it could be sliced and placed on bread. However, many children threw the bread away and only ate the pasta gianduja. Pietro then altered the recipe so it could be spread on bread instead.
As a kilo of chocolate was 6 times the price of pasta gianduja, it quickly became popular. Such was its popularity, Italian food stores started a service called “The Smearing” where children would turn up to their local food store with a slice of bread for a smear of pasta gianduja. It was eventually renamed Nutella in 1964.
Ingredients I used
Why this is so good for you
Hazelnuts support the cardiovascular system, reduce the risk of bladder cancer, help prevent skin cancer and premature ageing, help prevent osteoporosis, support a healthy digestive system, strengthen the nervous system, and prevent neural tube defects in newborns.
Raw cacao powder protects against aging and cancer, improves digestion, give energy, improves mood, lowers blood pressure and increases circulation.
Rice malt syrup is easy to digest, is not addictive like regular sugar, has less strain on the liver due to being fructose free and is a better alternative when considering your weight then fructose filled sweeteners.
Almonds fight inflammation, nourish the nervous system, provide good brain function, build strong teeth and bones, provide healthy fats which aid in weight loss, reduce the risk of heart disease and help protect against diabetes.
Have a wonderful Sunday!
Love Tash x
* For a more hazelnut after taste, only use 2 tablespoons of cacao powder. You may need to use less sweetener if so.
* To make this recipe more nutrient dense and to make the texture a little more solid, you can add in the optional tablespoon of melted coconut oil as the oil solidifies in cold temperature. If you don't like the taste of coconut oil then don't use it.
* Not sweet enough? Add another tablespoon of sweetener.
* Still not chocolatey enough? Add another tablespoon of cacao powder but as cacao powder is quite bitter, you will then need to add more sweetener.
* If using honey, keep in mind it's sweeter than rice malt syrup so you may not need as much. Start off with 2 - 3 tablespoons of honey and go from there.
* Ways to soften the dark chocolate flavour is to add another 1/2 teaspoon of vanilla extract and/or add coconut milk instead of almond milk.
* Salt brings out the flavour of chocolate which is why I've used it in this recipe.
- 1/2 cup roasted hazelnuts
- 3 tablespoon raw cacao powder (or unsweetened cocoa powder)
- 4 - 5 tablespoons rice malt syrup (or liquid sweetener of choice)
- 3 tablespoons almond milk (or coconut milk)
- 1/2 teaspoon vanilla extract
- Pinch of Himalayan salt
- Place all ingredients in a high speed blender, food processor or smoothie maker with ice crushing blades. Blitz till smooth and creamy.
- Pour into a glass jar and seal. Store in fridge for up to 1 week. (It will firm up more in the fridge).