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NUTELLA VS. CHOCOLATE HAZELNUT SPREAD

March 19, 2018

Chocolate for breakfast, yes please! Who would say no to a thick slather of chocolate spread on hot toast (or a spoonful straight from the jar)? Folks, this is not a drill. What if we told you, you could have your cake and eat it too… Here’s a chocolate spread that’s low in sugar and full of healthy fats and plant-based protein. This chocolate spread contains 80% hazelnuts, unlike others that contain a measly 13%. Each honest spoonful ensures you’ll enjoy the antioxidant and heart health-boosting benefits of the humble hazelnut. We’ve taste-tested this one and can guarantee it’s a great time.

NUTELLA VS. CHOCOLATE HAZELNUT SPREAD

  • Nutritional Breakdown: whole recipe

    (g)

  • Calories: 2182
  • Carbs: 150
  • Fat: 166
  • Protein: 54
  • Sodium: 252
  • Sugar: 93
  • Cooking time: 20 minutes

INGREDIENTS

  • 2 cups hazelnuts
  • 1 1/2 cup shredded coconut
  • 2-3 tablespoons coconut sugar (dependent on how sweet you like things) / Nuvia Sweetener to taste for completely sugar-free
  • 2-3 tablespoons cacao powder
  • 1 teaspoon cinnamon
  • A pinch of salt

METHOD

  • 1. Preheat oven to 175ºC / 350ºF. Spread hazelnuts out onto a baking tray in one nice even layer. Place into the oven to toast for 10 minutes.
  • 2. Remove baking tray from oven, then pour shredded coconut on top, shaking the tray to redistribute everything and place back into the oven for a further three minutes.
  • 3. Remove hazelnuts and coconut from oven and set aside.
  • 4. Once cooled, transfer hazelnuts and coconut to a food processor or high-speed blender. Process for 2 minutes, then scrape down the sides of the food processor and continue. For a creamy, luscious chocolate-hazelnut spread, processing the nuts for a good 10 minutes is ideal. You may have to stop and scrape down the sides a few more times to ensure everything is well combined.
  • 5. Once you’ve reached a creamy consistency, add the coconut sugar, cinnamon and salt, then process again to combine.
  • 6. Transfer to a glass jar and store in the fridge for up to 4 weeks (though you’ll probably enjoy it much faster than that!)
 

Author : Kate Levins

Kate is an accredited holistic nutritionist, whole-foods cook and writer, passionate about inspiring all people to improve their health and wellbeing. As founder of Nourishing Club, Kate has established herself as a nutritionist, known for her practical health advice, enthusiasm for home-cooking and eagerness to spread the message of balanced plant-based nutrition. Kate is absolutely fascinated by vegetables; the way they grow, the way they look, the various ways you can cook/ferment/pickle them and the variety of tastes and textures they possess! If she could dedicate another lifetime to studying vegetables, she would jump at the opportunity!

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