Homemade Healthy Nutella
This homemade version tastes better than store-bought and there is not one single bad-for-you ingredient! Try this spellbinding spread on fruits like apples and pears or enjoy one of Ivy’s all-time favorites, a banana and Nutella sandwich on sprouted whole grain bread.
1/2 cup hazelnuts, roasted and peeled
2 tablespoons organic extra-virgin coconut oil
6 pitted dates, soaked in water for 5 minutes and drained
1 tablespoon plus 1 teaspoon dark cocoa powder or raw cacao
3 tablespoons water
1/2 teaspoon pure vanilla extract
pinch of unrefined sea salt
Place the roasted, peeled hazelnuts and coconut oil in a Blender, and blend for about 3 minutes, until you get a nice nut butter. Add the remaining ingredients and blend again for 2 to 3 minutes, or until ingredients are well blended. (Note: You may need to start and stop the motor a few times to make sure all the ingredients are blending well.)
How to Roast and Peel Hazelnuts
Spread the nuts in a single layer on a baking sheet and toast in a 375°F oven until the skins are mostly split and the nuts are light golden brown (the skins will look darker) and fragrant, about 10 minutes. Don’t overtoast or the nuts will become bitter. Wrap the hot nuts in a clean dishtowel and let them sit for 5 to 10 minutes. Then vigorously rub the nuts against themselves in the towel to remove most of the skins. Try to get at least half of the skins off. This may take a lot of rubbing, so be persistent.