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Nut-tella-type Choc-Hazelnut Spread

February 5, 2012 By JJ 31 Comments

11-11-01_Nutella

I have had this recipe sitting in a notebook, and these pics sitting on my computer, for a while. I’ve been meaning to make it again and get some better photos, but I have been reasonably chocolate-ed out lately and so it has gone to the wayside. However, today has been claimed as ‘World Nutella Day’ so even though I will re-make the spread and take new photos eventually, I felt it was my duty to post this today in both celebration and revolt. What’s one more chocolate recipe before we get back to the other stuff, right?

11-11-01_Nutella

This deliciousness is not Nutella as you find it on a supermarket shelf. Yes it has hazelnuts and cocoa powder, but that is about where the similarity ends… thank goodness. On the World Nutella Day site the founders claim ‘Nutella is more than just a “chocolaty hazelnut spread,” it is a way of life.‘ Lets pause for a moment to recap the ingredient list of Nutella: sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor.

11-11-01_Nutella 11-11-01_Nutella

The good news, if you are feeding this to kids or yourself to start the day as the commercials recommend, is that it has hazelnuts and cocoa and milk… the bad news is those only come after sugar – don’t get me started, and palm oil – if you don’t know why this is bad Google ‘palm oil orangutans’, don’t do it while eating. And then there is some soy and artificial flavour to round it out.  It may just be me but that is not the ‘way of life’ I want.

11-11-01_Nutella

This however… yep, this is a good way of life. 3 ingredients, all real, all unprocessed, all delicious. It could serve on its own as a vegan Chocolate Frosting for cake, or thinned with a bit of Whipped Coconut Cream as a Chocolate Mousse. But spread it on toast or pancakes or crepes and there you have it, Nut-tella-type Choc-Hazelnut Spread fit for any way of life.

11-11-01_Nutella

 

 

Nut-tella-type Choc-Hazelnut Spread
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Nut-tella-type Choc-Hazelnut Spread

A chocolate hazelnut not-tella spread -- with ingredients you'll actually be ok with eating for breakfast!

INGREDIENTS
  • 1 cup raw hazelnuts (125 g))
  • 1 c mashed banana (approx 2 large or 3 small)
  • 1/4 c dutch cocoa powder
  • 2 Tbsp boiling water
METHOD
  1. Toast hazelnuts over low heat, shaking pan until nuts are golden and the skins start to loosen. Tip into a clean tea towel and rub to remove skins.
  2. In a processor or blender blitz hazelnuts to a fine meal, the finer you grind the smoother the spread. 

  3. Add mashed banana and blend until well combined and fluffy (You will now have banana hazelnut mousse - try not to eat it all at this point). Mix cocoa and hot water to a paste. Add to processor and blend to combine.

  4. Store in a clean jar in the fridge. Spread on everything. (Throw out the name-brand stuff).

COOK'S NOTES & SUBSTITUTIONS

vegetarian // vegan // gluten-free // dairy-free // soy-free

 

 

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Filed Under: All Posts, Food, My-2cents, RecipeBox Tagged With: Breakfast, Chocolate, Dairy Free, Dessert, Dip, Frosting, Gluten Free, Not-tella, Nuts, Rant, Refined Sugar Free, Spreads, Treats, Vegan

Comments

  1. Hannah Hayes says

    February 6, 2012 at 1:31 am

    …yum! this looks amazing, by the way i so enjoy your photographs. hope all is well. love you, cousin Hannah

    Reply
    • JJ says

      February 6, 2012 at 11:44 pm

      Thanks Han – great compliment coming from you 😉

      Reply
  2. Deb Harris says

    February 6, 2012 at 8:02 am

    This looks amazing. Tomorrow is day 1 of my new eating plan-healthy, fruits,veg but I did succumb to the commercial. I thought a piece of whole grain toast with nutella & fruit might be nice for breakfast or lunch a treat. But I checked ingredients & can’t wait to try 3 ingredients. Thank for the alternative.

    Reply
    • JJ says

      February 6, 2012 at 11:55 pm

      Perfect timing! Hope you enjoy!

      Reply
  3. Anna@ The Littlest Anchovy says

    February 6, 2012 at 11:37 am

    This is seriously impressive. I really want to make this! I love Nutella but I love the Orangutans more..

    Reply
    • JJ says

      February 6, 2012 at 11:56 pm

      Thanks Anna, it is your responsibility to make and eat this – you know, for the orangutans of course – heehee

      Reply
  4. Food Wine Sleep says

    February 6, 2012 at 2:17 pm

    Looks great – and much better than shop bought stuff. Googled palm oil orangutans, my God never knew this was going on.

    Thx for making me aware of it.

    Reply
    • JJ says

      February 6, 2012 at 11:57 pm

      Chocolate and a bit of environmental awareness, that’s what I’m here for 😉

      Reply
  5. Helen (Grab Your Fork) says

    February 7, 2012 at 1:23 am

    omg what an awesome-looking spread. I would never have thought to use banana as a binder either. I like the two method variations too!

    Reply
    • JJ says

      February 8, 2012 at 11:03 pm

      Cheers Helen – it’s the difference between how I cook and how I would explain it to a girlfriend who follows recipes by the letter! – something for everyone really 🙂

      Reply
  6. Peter G | Souvlaki ForThe Soul says

    February 7, 2012 at 9:18 am

    Oh! More bananas! (I bought a whle heap thanks to you!). I adore the changes you have made here. It looks fantastic JJ! Well done!

    Reply
  7. Jennifer @ Raisin Questions says

    February 8, 2012 at 1:33 am

    Totally cool! Thanks for showing me unprocessed nutella can be a reality! I love being inspired in such a way!

    Reply
    • JJ says

      February 8, 2012 at 10:59 pm

      oh good! glad you like it

      Reply
  8. Margo says

    February 8, 2012 at 1:07 pm

    How long does this stay good with the banana in it?

    Reply
    • JJ says

      February 8, 2012 at 11:07 pm

      Hi Margo – longer than I expected, at least 5 days but I probably a week and a half or so out of it? *insert ‘not a food safety expert, get rid of it if the taste or smell changes’ disclaimer here!*

      Reply
  9. Jennifer (Delicieux) says

    February 9, 2012 at 12:33 pm

    This looks fantastic JJ, and so much better than the original version. I think your photos are great by the way 😀

    Reply
    • JJ says

      February 20, 2012 at 11:34 pm

      Thanks Jennifer – much appreciated!

      Reply
  10. excusemewaiter says

    February 9, 2012 at 11:12 pm

    i love nutella! definitely keen on trying to make it myself 🙂

    Reply
  11. Nic@diningwithastud says

    February 10, 2012 at 2:07 pm

    Love the banana! Looks delicious JJ 🙂

    Reply
  12. Ai-vy says

    February 12, 2012 at 5:13 pm

    This looks amazing!! I’m totally going to try it out…. One question though: How long will it sit on the shelf? I’m one of those oddballs that can’t do a whole lot of chocolate or else I’ll get sick of the taste….

    Reply
    • JJ says

      February 13, 2012 at 10:26 am

      Hi Ai-vy – like I said to Margo I get about a week and a half at least in the fridge. But I wouldn’t keep it on a shelf in a cupboard!

      Reply
  13. brenda says

    February 13, 2012 at 1:22 pm

    Lauren and Nate will be thrilled…I’ll be sure they see it…

    Reply
  14. Rachel Alt says

    February 13, 2012 at 6:31 pm

    Ima so going to make this. Do you think it would work with other nuts too? I’m thinking macadamias *drools* or maybe this would be too oily?

    Reply
    • JJ says

      February 20, 2012 at 11:35 pm

      Ohh, almonds would be lovely, not sure about the macadamias but I’d imagine that it would be really creamy! Let me know if you try it!

      Reply
  15. Ony says

    February 20, 2012 at 7:14 pm

    Can I replace the bananas with something else? I don’t eat bananas 🙁

    Reply
    • JJ says

      February 20, 2012 at 11:37 pm

      Hi Ony – I have been considering making a nutella recipe without banana… You would need to add some oil and some sweetener to replace the banana… I’ll have a think about it!

      Reply
  16. Jason @ Make Organic Affordable says

    September 20, 2012 at 5:57 am

    Wowza! Does that look delicious or what??? I love the pictures you took. I just reviewed one of my favorite nut butters, Justin’s Chocolate Hazelnut Butter, on my blog. I agree with your stance on Nutella….what horrible ingredients! The ingredient used most in Nutella is sugar, and hazelnuts is 3rd! What a disgrace really. You got the right idea though….love the banana as an ingredient. Will try making this once I get a blender for my new apartment. Thanks for the post!

    Reply
  17. tina says

    December 15, 2012 at 9:57 pm

    Hey! That looks amazing and I will try to do it. Is it possible also without banana? I personally don’t like bananas as they are picked immature and brought to europe. the taste & smell is just not the same as the fresh one 🙂 would it be possible to use another fruit?
    thanx!

    tina

    Reply
    • tina says

      December 15, 2012 at 9:57 pm

      ups… just found your comment above.. 😉

      Reply
  18. Karen says

    January 18, 2013 at 4:21 pm

    http://www.saynotopalmoil.com/

    I’m disgusted with the palm oil industry. I will need to read my ingredients more carefully before buying. Animal cruelty, global warming and prostitution just from a palm oil plantation.

    Reply
  19. Linda says

    February 22, 2014 at 10:54 pm

    I just happened to have some hazelnuts so I jumped up and tried this recipe as soon as I saw it. It’s the kind of recipe that may need tweaking at your discretion….more water is needed if it seems dry, more blending is needed if it’s too grainy but the end result will be grainier than actual Nutella but that’s OK by me. Depending on the sweetness of your bananas I found it needed a little sweetening. I added about 4 heaped teaspoonfulls of powdered icing sugar which did the trick nicely. Next time I might try Stevia or dissolved raw sugar instead.

    The verdict from my FUSSY 9 year old daughter?

    “It’s great Mummy! Better than that oily Nutella stuff!”

    Thanks for the recipe…we have a winner!

    Reply

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