Last fall, I wrote about the comparisons between No-Name chocolate frosting and Nutella. After a reporter reviewed the nutritional information of the two products, it was discovered that the popular cake icing is in fact a little more nutritious than the chocolate hazelnut spread.
I did a little digging around for the article and stumbled upon a recipe for a homemade version of Nutella, made from whole ingredients and no refined sugars. I took to the kitchen last week to test it out, and can honestly say we were pleasantly surprised with the results.
Easily made with a food processor, the nutty ingredients are pulverized into a paste, and blended with melted chocolate, warm milk and a touch of sweet honey. When poured into jars, it solidifies to a spreadable consistency, and tastes similar to the palm oil and sugar-laden treat we’ve all come to know and love.
I asked my son, the Nutella connoisseur in our home, if he thought the taste was on par with store-bought Nutella. He quickly replied “Nope!” I asked him if he liked it, and he emphatically answered “Yep!” I guess the homemade version, while slightly different in taste, will be given approval for a spot in our fridge.
Will you try to make your own Nutella?
To see the full printable recipe, click here: Homemade Chocolate Hazelnut Spread
Comments
I made this a few weeks ago, and *I* love it, but my kids are really not sold on it yet. But even if they don’t like it, it may stop them from demanding Nutella for every single breakfast, which makes me cringe!
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