Oh my mercy. There are some recipes I just get so giddy over and excited to share with you. This is one of those recipes. Where are my Nutella fans? If you aren’t raising your hand right now there is something seriously wrong. Nutella is THE spread of all spreads. The thing is, the ingredient list could use some improving. While it’s not insanely long like some processed products it still has room to be made healthier. Healthier. I use that term loosely. Simply because while my recipe is made with wholesome all-natural ingredients, that doesn’t mean you want to eat the entire jar of it in one sitting. Pace yourself people. You WILL want to eat the entire jar in one sitting.
I recently learned the importance of the cocoa content in your chocolate. Most dark chocolates are typically 55% cocoa content – which means they have a hefty amount of sugar in them (Fit Girls Guide). The ‘sweet’ spot is getting your hands on 85% or higher. The higher the percentage of cocoa, the more chocolate and the less sugar. I discovered this Endangered Species Panther Dark Chocolate at my health food store and was excited to see 88%. Looking at the sugar content it’s only 5 grams per serving. Not too shabby. Not only that, this chocolate is fair trade, verified non-GMO, certified gluten-free, AND certified vegan. Hello! Does it get any more legit than that? EXTRA bonus? It tastes fricken ah-ma-zing! FYI, this is not a sponsored post – I just really, really, REALLY dig this chocolate.
Let’s talk hazelnuts shall we? Holy expensive batman. Once I got past the sticker shock I quickly shifted focus to the amazing spread they were going to turn into. I was able to buy them by the pound in the bulk bin section of my health food store. If you can’t get your hands on them at the store, you can always order hazelnuts online (plus with Amazon prime you’d get them in two days!). I didn’t realize that they come skinned and from what I was researching, the skins are bitter so you’ll want to remove them. I asked my trusty pal SIRI how to blanch them and the first article she gave me was a photo step-by-step tutorial “How To Easily Peel (Blanch) Hazelnuts” from Wicked Good Kitchen. Hello JACKPOT! Stacey’s post is right on the money and worked absolutely perfectly. I highly recommend you check it out (and if you need to blanch some hazelnuts, she’s your go-to gal!).
Three Ingredient Nutella
- 1 1/2 c. roasted unsalted hazelnuts
- 1 high quality chocolate bar (I used Endangered Species Panther Dark Chocolate 88%)
- 1/4 tsp. sea salt
- Preheat oven to 350 degrees and toast blanched hazelnuts, stirring often, until light golden brown and fragrant, about 15 to 20 minutes. Let cool slightly. Add hazelnuts to a high speed blender (can also use a food processor). Blend on low until a butter is formed, if using a Blendtec twister jar this will only take a matter of seconds. Heat the chocolate over a double boiler. Once the hazelnut butter is creamy and smooth, add the melted chocolate & sea salt. Blend again until well incorporated. Transfer to an airtight container or clean jar and store at room temperature for everyday use for up to 2-3 weeks.
- Hazelnut roasting time will depend on the size of the hazelnuts. About 15 minutes for small hazelnuts and 20 minutes for large, keep a close eye to ensure they don't burn.