About a year ago, I had the crazy delicious idea to create a homemade, healthy Nutella recipe to satisfy hubs craving for the thick chocolaty concoction. It turns out it wasn’t all that complicated to put two and two together (that’s hazelnuts and cacao powder) and the result was extramegadelicious. My Nutella was also thick, rich, (hazel)nutty and really chocolaty. It turned out so good that I’ve been making (and selling!) it ever since, with minor recipe variations here and there. Sometimes I’d add nut milk, at other times I’d play with various spices. Each single time I’d inevitably end up licking the blender jug clean.
The fact that I like my homemade chocolaty treats is no big surprise. I’b be the mayor of Chocolate Town, if there was any on this planet! The fact that I LOVE coconuts is common knowledge as well. I lost count of the many coconuts cracked open and devoured in this household. ‘Twas about time I married the two. This new Nutella recipe is out of this world delicious. It’s creamier, milkier, smoother and silkier than the former, and has a luscious coconut flavour. It’s perfect eaten by the spoonful or as a dip for fruits. It can also be spread onto raw banana crackers, used to make nice-cream (that’s banana mock ice cream) or as a cake filling or frosting! Or just stick to eating it by the spoonful.
- 1 cup hazelnuts (you can try it with other nuts as well)
- 3 Medjool dates
- 5 TBSP cacao powder
- 1 cup coconut milk (you can make your own or use the canned one)
- 3 TBSP liquid sweetener of choice (raw honey, maple syrup – I find the latter works really well in this recipe)
- handful of cacao nibs
- Add all to blender and blitz until smooth and creamy.
- Taste and adjust the sweetener if needed.