Nutella is definitely sugar crack. Believe me, I have done studies in my bathrobe when everyone was asleep.
Have you ever opened a jar with the intention of just eating a couple of spoonfuls? Yeah, it’s IMPOSSIBLE.
Why? Because there is as much sugar in two tablespoons (about what you would put on toast) to equal that of FIVE oreo cookies.
And considering that studies have found oreos to be as addictive as cocaine for rats, one might conclude that the same can be true for the luscious chocolate hazelnut spread.
Ok, I’m pretty sure I’ve just ruined your day, but instead of cursing the day I was born, I have a MAGICAL solution.
Since this ye ol’ blog is all about artisan bread and pastries now, we need some delightful spreads and accompaniments to go with them.
One such magical spread is this easy peasy 6-ingredient better-than-the-real-thing chocolate hazelnut spread. It’s everything you want in a chocolate hazelnut spread, without the crack-like after effects!
P.S. Even though this spread has avocado in it, it DOESN’T go bad like guacomole. The oils and sugar help preserve this spread for 1-2 weeks in your fridge…and you can certainly FREEZE it too!
WHY MAKING HOMEMADE NUTELLA CAN BE A PROBLEM
On my first attempt, I tried to make this recipe with cocoa powder like the original Nutella is made. The problem is, you need to sweeten it. So I tried adding soft dates because maple syrup can make it too thick.
However, I almost blew up my food processor and my blender because I couldn’t get the hazelnuts to blend.
I started with my good-as-gold food processor, but it was getting hot.
Then I transferred the mixture into my blender, and I thought it was going to explode.
Add a bit of cold pressed coconut oil to the hazelnuts to help it blend with ease.
Also, use melted dark chocolate for sweetness and for creamy texture.
The incredible blend of the creaminess of the avocado and the dreamy melted chocolate makes this BETTER than Nutella.
Try this healthy and luscious better-than-the-real-thing homemade chocolate hazelnut spread!
Breakfast or Snack, Spreads
1cuphazelnutsslightly toasted, skins removed
1/2cupdark chocolate chips or dark chocolate barmelted
3Tbspcoconut milk, almond milk, or regular milk
For the Hazelnuts
You can buy already toasted and chopped hazelnuts, or you can toast whole hazelnuts yourself. The best way to toast them and loosen the skins is to toast them in a dry pan over medium heat on the stove top. Toast for about 5 minutes, shaking the pan a few times throughout. This will help to loosen the skins. DON'T WALK AWAY, as it is easy to burn nuts. Remove from the pan when they are slightly browned and you can smell their aroma. Put them in a clean kitchen towel while they are still hot, and rub the towel over the nuts to remove as many skins as possible. Don't worry if all the skin doesn't come off, it will still be creamy!
Making the Chocolate Spread
In a food processor or blender, add the nuts and the melted coconut oil and blend until smooth, about 3-4 minutes.
Melt the chocolate in the microwave for 10 second intervals until its almost all melted. Stir to smooth.
Add the melted chocolate and blend. Then add the avocado, coconut milk, and vanilla Blend until smooth, about 1-3 more minutes.
Pour chocolate spread in a glass jar or container with a lid.
Serve immediately on toast, apples, or your fingers (I won't judge you). Cover with a lid and place in the fridge up to 1-2 weeks, or in the freezer for one month.
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After realizing her love for cooking and baking was not just a hobby, Leslie decided to take the leap and enroll in The French Pastry School's artisan bread-baking course in Chicago. After the birth of her sweet boy two years later, she needed a creative outlet in the kitchen, so she started her own food blog.