My first experience with Nutella happened about 5 years ago. The container below is the first and last jar I ever purchased. I had heard others talk about how good it was and I had seen the commercial stating it was made with “hazelnuts, skim milk and a touch of cocoa.” Sounds good, right??? Oh, and I had a coupon for $1 off. So, without even looking at the label, I purchased it and brought it home with great anticipation. I stick my spoon in and almost went into a diabetic SHOCK it was so SWEET…WAY to sweet for my taste. Now, this was a time when I was using stevia, but I also used evaporated sugar cane crystals (sugar). How could anyone eat this for breakfast?? I then looked at the label and I was SHOCKED!! LIARS!!!!
My 5 year old jar of Nutella
The first 2 ingredients are sugar and oil…. yuk! I then put the jar in the pantry and somehow I have held on to the same jar for 5 years. I guess in the back of my mind I would one day recreate the recipe and today is your lucky day!
I recently started researching Nutella a little more and found the amounts of each ingredient. It was shocking:
This is 50 hazelnuts or 1/2 cup nuts in the original Nutella… this is a joke!
Actual Ingredients in Nutella: Sugar, vegetable oil, hazelnuts (13%), cocoa powder (7.4%), non-fat milk solids, emulsifier (soy lecithin), flavour (vanillin)
I chuckle that the label advertises contains 50 hazelnuts. 50 hazelnuts is about 1/2 cup. Nothing to brag about. My recipe contains 1 cup! 🙂 If you do the math, almost 80% of the jar is sugar and oil!!! WHAT!?!??! And you think I will give this to my son??? And if I did, for breakfast?!?!?! Sorry, this just makes me MAD!!!! Like my daddy use to say “Trust them as far as you can throw them, and that ain’t that far!” Trust NO ONE, especially food companies!
Yes, you have the choice not to buy or eat this product. I have chosen over the past 5 years not to finish the jar, and I am happy with my decision. 😉
You are going to LOVE my easy and truly HEALTHY recipe with REAL ingredients:
- Organic, raw hazelnuts
- Unsweetened cocoa powder
- Grass-fed butter (or coconut oil)
- Dairy (real milk, unsweetened almond milk or coconut milk)
- Pure vanilla extract
- Sweetener of choice (I used a combo of raw honey and Kal stevia)
All of the above are wholesome ingredients that I would slather on a piece of my grain-free Tasty Sandwich Buns and give to my son. Probably not for breakfast, but I would feel good about giving this to him just on a spoon!
He likes it, he likes! Hunter LIKES it!
About the recipe
I think the key to a successful and SMOOTH New-tella is your blending device. I don’t have a Vitamix, and maybe one day I will get one, but for now, my Magic Bullet works GREAT! I like it MUCH more and I stress MUCH MORE than my Ninja Blender. When making my homemade coconut milk, the Ninja doesn’t break down the coconut as well as doing small batches in my Magic Bullet. The more you blend, the smoother your nut butter will become.
Use the BEST ingredients possible for the best tasting New-tella. I used grass-fed butter but you could also use virgin coconut oil if you don’t mind a bit of a coconut flavor which tastes AWESOME to me!
Why you should not buy Dutch Processed Cocoa Powder
All cocoa powder is not created the same. Dutch cocoa powder is treated with alkali solution to make it more neutral (versus acidic) to remove bitterness and make it more palatable. What they don’t tell you is that by doing this, the process removes many of the health benefits of the cocoa. Cocoa contains antioxidant flavanoids that can actually help lower blood pressure! Eat your chocolate, but make sure it is Dark Chocolate or non-Dutch cocoa powder. Check out this link for more information. Cacao is another alternative that I will be trying very soon. Chocolate as medicine…I LOVE the concept!
Brands that are not Dutch processed include Ghiradelli or even Hershey’s. Cocoa powder should be labeled “Natural” which in powdered cocoa world means “not Dutch processed.”
Recipe modifications
- If you want even sweeter New-tella, add 1 more tablespoon of raw honey.
- Add more dairy if you want a thinner consistency.
- You could even use a different nut, perhaps almond or even pistachios… yum!
How to eat your New-tella
- Straight out of the jar.
- Use as a fruit dip.
- Frost your favorite cupcake.
- Slather it on a slice of pound cake.
- Use as the filling between 2 chocolate chip cookies.
- Swirl it in your ice cream.
- Toast my Tasty Sandwich Buns and spread it on.
- Use it as the “sauce” on my Dessert Pizza.
- Use the crust from my Fourth of July Dessert Pizza to make Milano Cookies.
- Make a donut using THIS pan and slatter the New-tella on!
- How will you eat your New-tella????
New-tella covered cake donut.
New-tella Frosting on my grain-free & dairy-free cupcakes
Pound cake with New-tella and strawberries
Makes about 1 cup
Per 1 tbsp: 50 Calories; 4 grams Fat; 2.5 Net Carbs; 1 gram Protein
- 1 cup raw, organic hazelnuts
- 1/4 cup plus 2 tbsp raw cacao powder or unsweetened cocoa powder
- 2 tbsp. grass-fed butter, salted
- 1/2 cup plus 2 tbsp. cow's milk, unsweetened almond milk, or coconut milk
- 2 tbsp. raw honey (or sweetener of choice), to taste
- 1/4-1/2 tsp. pure vanilla extract
- Level 1/8 tsp. Organic Kal Stevia or 1/4 tsp. Organic Trader Joe's Stevia or sweetener of choice, to taste
Preheat oven to 350 degrees F. Spread out hazelnuts in one layer on cookie sheet. Bake for 15 minutes or until nuts are fragrant and skins begin to break. Remove nuts from oven and place on clean towel. Rub hazelnuts with towel to remove most of skin (all of skin will not come off).
Place warm nuts in Magic Bullet, Vitamix, blender or food processor. Add remaining ingredients and blend. Scrape down the sides of the bowl after about 2 minutes and continue blending for a total of 4-6 minutes or until your nut butter is smooth. Time will depend on your method of blending. Taste for sweetness and adjust if necessary.
Store in airtight jar in fridge for about 1-2 weeks.
Be sure to leave a comment on how you prefer to eat your New-tella!
Disclaimer: Many of the links contained in this post are Affiliate Links. If you purchase through the links provided, I will receive a small (very small) commission which I used to buy more ingredients to create more recipes. I have chosen these products not to receive a commission but because I think they are the best on the market. Thank you for your support!
