Nutella has got to be one of the most loved foods of all time - I'm sure everyone can say they've eaten it spoonful by spoonful straight from the jar at some point or another (if not regularly!). It is definitely my guilty pleasure... and I sure as hell can't stop at just one mouthful.
Unfortunately the 'real' nutella is one of the most unhealthy foods you could buy. The first ingredient on the label is sugar... and it is literally saturated with the white stuff. Two tablespoons of store-bought nutella contains 21 GRAMS (4 tsp) of the stuff - what the?! When you bare in mind that the daily recommendation is between 24-36 grams per day (6-9 teaspoons), if you have just two spoonfuls of nutella (and who has the willpower to stop at just two?) you have already almost reached your daily recommended allowance!
That's why I decided that I HAD to find a healthy alternative. I simply couldn't justify eating the real stuff anymore, no matter how delicious it may be. I have stumbled across a lot of different recipes, but the one I want to share with you is definitely the healthiest as it contains the least amount of sugar - a lot of healthy nutella recipes have tonnes of maple syrup or honey which, although better for you than refined sugar, still contain high amounts of fructose which the body is unable to process).
This recipe is from the brilliant I Quit Sugar Ultimate Chocolate Cookbook (which you can buy here - I highly recommend it!!):
1 cup hazelnuts
1/2 cup coconut milk
1/4 cup raw cacao
1 tbsp rice malt syrup
1 tbsp coconut oil
1 tbsp vanilla powder
Preheat oven to 180˚C
Bake hazelnut for 10 minutes. Remove from oven and leave to cool.
Once cool enough to touch, rub skins off as much as possible (they can taste bitter).
Add all the ingredients into a food processor and blend until smooth.
This recipe is incredible spread on toast or even on its own. However, I decided to use it to make a sugar-free nutella cheesecake - YUM!
60g butter (melted)
2 cups almond meal
1 tsp salt
500g cream cheese
2 tbsp coconut milk
2 tbsp rice malt syrup
2 tbsp raw cacao
1.5 cups homemade nutella (recipe above)
Preheat the oven to 180˚C and line a 22cm spring-form cake tin with baking paper.
To make the crust, combine the melted butter, almond meal and salt in bowl. Mix well. The more you work the mixture the better it will turn out.
Press the mixture into the bottom of the lined cake tin and bake in the oven for 10 minutes until golden. Remove base from the oven and allow the base to cool fully.
Meanwhile combine the filling ingredients in a blender until well mixed. Pour mixture into cake tin and sit in the fridge for at least 3 hours.
Once set, I topped the cheesecake with two squares of melted 85% dark chocolate and some roughly chopped hazelnuts - delishhhh.
If you are a chocolate lover then I definitely recommend buying the I Quit Sugar Ultimate Chocolate E-Cookbook - 100 incredible recipes including breakfast (yes, you can eat chocolate for breakfast!!).
Have an amazing Easter and enjoy eating some healthy chocolate!