Healthier Not-tella (Chocolate Hazelnut Spread)
Ingredients:
1/2 cup (heaped) fresh hazelnuts
5 tablespoons oil
1-3.5 oz Lindt 70% cacao content bar
1/4 teaspoon (scant) of good-tasting pure stevia extract
4 tablespoons powdered milk (I used Organic Valley)
Pinch sea salt
Preparation:
Toast hazelnuts in the oven at 300 degrees Fahrenheit for 15 minutes, stirring twice. Dump hot hazelnuts into a clean dish towel and rub vigorously for a few moments to remove some of the skins. Don’t worry if some of the skins are still left on. Chop up nuts well (unless you have a really powerful blender). Pour oil into blender or Magic Bullet cup. Add nuts. Blend for a minute or two until nuts are ground as smooth as you can get them. Make sure your hands are dry, and break or chop up chocolate bar into pieces and microwave for 30 seconds, then for 15 seconds, or until it can be stirred smooth. Stir in powdered milk (sifted, if it has lumps), stevia, and sea salt. Store tightly in a glass jar for 24 hours to let the flavors meld. Reheat cold Nutella to make it spreadable, as it will harden in the fridge.
~56g net carbs for the whole recipe, with 7g net carbs per 2 tablespoons
healthyindulgences.com
Ingredients:
1/2 cup (heaped) fresh hazelnuts
5 tablespoons oil
1-3.5 oz Lindt 70% cacao content bar
1/4 teaspoon (scant) of good-tasting pure stevia extract
4 tablespoons powdered milk (I used Organic Valley)
Pinch sea salt
Preparation:
Toast hazelnuts in the oven at 300 degrees Fahrenheit for 15 minutes, stirring twice. Dump hot hazelnuts into a clean dish towel and rub vigorously for a few moments to remove some of the skins. Don’t worry if some of the skins are still left on. Chop up nuts well (unless you have a really powerful blender). Pour oil into blender or Magic Bullet cup. Add nuts. Blend for a minute or two until nuts are ground as smooth as you can get them. Make sure your hands are dry, and break or chop up chocolate bar into pieces and microwave for 30 seconds, then for 15 seconds, or until it can be stirred smooth. Stir in powdered milk (sifted, if it has lumps), stevia, and sea salt. Store tightly in a glass jar for 24 hours to let the flavors meld. Reheat cold Nutella to make it spreadable, as it will harden in the fridge.
~56g net carbs for the whole recipe, with 7g net carbs per 2 tablespoons
healthyindulgences.com
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