Homemade Not-tella


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 ‘€œNope!’€ I asked him if he liked it, and he emphatically answered ‘€œYep!’€ 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


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