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Naturally “Not-tella” (Homemade Chocolate Hazelnut Spread)

May 29, 2013 by predominantlypaleo 2 Comments

 

We all love Nutella, let’s admit! But when the first ingredient is sugar and the last is vanillin (artificial vanilla flavor derived from processed wood pulp), it’s not exactly health food.  I tried convincing myself it just had a few ingredients but really, I was a liar. To myself. And as much as my kids love this chocolatey goo, I needed to make a better alternative. So I did!

ingredients:

  • 1 cup hazelnuts
  • 1/4 teaspoon vanilla
  • 3 tablespoons melted coconut oil
  • 1 cup enjoy life chocolate chips  or other dairy free option, melted
  1. Soak hazelnuts for several hours
  2. Toast hazelnuts in toaster oven (I used medium setting) and then peel skins (they should come off pretty easily after toasting)
  3. If desired toast again after peeling, will help pesky skins that didn’t come off easily the first time
  4. Place toasted hazelnuts, vanilla,  melted chocolate and melted coconut oil into food processor, Vitamix, or Nutribullet
  5. Blend until creamy, scraping sides as necessary and blending again
  6. Serve with fruit, on desserts, or lick straight off the spoon for a treat!

 

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Filed Under: condiments, dairy free, egg free, gluten free, grain free, refined sugar free, snacks, soy free, treats, vegan

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Comments

  1. Emily says

    April 23, 2014 at 6:45 pm

    Oh I definitely have to try this! I used to love Nutella!

    Reply

Trackbacks

  1. Bacon "Nutella" Brownies {Paleo/Vegan} - Predominantly Paleo says:
    June 16, 2015 at 12:08 am

    […]  1 recipe of my Naturally “Not-tella”  […]

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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