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?
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.
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.
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.
A chocolate hazelnut not-tella spread -- with ingredients you'll actually be ok with eating for breakfast!
- 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
-
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.
-
In a processor or blender blitz hazelnuts to a fine meal, the finer you grind the smoother the spread.
-
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.
-
Store in a clean jar in the fridge. Spread on everything. (Throw out the name-brand stuff).
vegetarian // vegan // gluten-free // dairy-free // soy-free
…yum! this looks amazing, by the way i so enjoy your photographs. hope all is well. love you, cousin Hannah
Thanks Han – great compliment coming from you 😉
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.
Perfect timing! Hope you enjoy!
This is seriously impressive. I really want to make this! I love Nutella but I love the Orangutans more..
Thanks Anna, it is your responsibility to make and eat this – you know, for the orangutans of course – heehee
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.
Chocolate and a bit of environmental awareness, that’s what I’m here for 😉
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!
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 🙂
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!
Totally cool! Thanks for showing me unprocessed nutella can be a reality! I love being inspired in such a way!
oh good! glad you like it
How long does this stay good with the banana in it?
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!*
This looks fantastic JJ, and so much better than the original version. I think your photos are great by the way 😀
Thanks Jennifer – much appreciated!
i love nutella! definitely keen on trying to make it myself 🙂
Love the banana! Looks delicious JJ 🙂
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….
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!
Lauren and Nate will be thrilled…I’ll be sure they see it…
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?
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!
Can I replace the bananas with something else? I don’t eat bananas 🙁
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!
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!
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
ups… just found your comment above.. 😉
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.
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!