%20(1).png){kind=logo}
From
12 tablespoons
Want a guilt-free version of Nutella that's packed with healthy fats and extra fiber? This Healthy Homemade Nutella is creamy, chocolatey, and perfect for dipping, spreading, or eating by the spoonful. A delicious, fiber-boosted chocolate hazelnut spread with just a few simple ingredients. The secret here is in the extended blending time'this ensures the natural oils are fully released, transforming the hazelnuts into a smooth, creamy spread without any added oils."... } Don't forget to follow for more healthy, delicious recipes, and let me know in the comments'how would you use this Healthy Nutella?
1½ cups raw hazelnuts 1 tbsp unsweetened cocoa powder 2 tbsp honey (adjust to taste) 2 tsps pure vanilla extract 1/2 tsp salt 4-6 tbsp almond milk (adjust for desired consistency) 1 tbsp Just Better Fiber Instructions: Roast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the raw hazelnuts on a baking sheet and roast for 10-12 minutes until golden and fragrant. Let them cool slightly, then rub them between a clean towel to remove most skins. Blend the Hazelnuts: Transfer roasted hazelnuts to a high-speed blender or food processor. Blend until smooth, scraping down the sides as needed. At lease 7-10 minutes
Add Add cocoa powder, honey, vanilla extract, salt, Just Better Fiber, and almond milk. Blend until smooth and creamy. Adjust almond milk for desired consistency. Taste and Adjust: Taste and add more honey for sweetness if desired. Store and Serve: Transfer to an airtight jar and store in the refrigerator for up to 2 weeks
1½ cups raw hazelnuts 1 tbsp unsweetened cocoa powder 2 tbsp honey (adjust to taste) 2 tsps pure vanilla extract 1/2 tsp salt 4-6 tbsp almond milk (adjust for desired consistency) 1 tbsp Just Better Fiber Instructions: Roast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the raw hazelnuts on a baking sheet and roast for 10-12 minutes until golden and fragrant. Let them cool slightly, then rub them between a clean towel to remove most skins. Blend the Hazelnuts: Transfer roasted hazelnuts to a high-speed blender or food processor. Blend until smooth, scraping down the sides as needed. At lease 7-10 minutes
USD
1½ cups raw hazelnuts1 tbsp unsweetened cocoa powder2 tbsp honey (adjust to taste)2 tsps pure vanilla extract1/2 tsp salt4-6 tbsp almond milk (adjust for desired consistency)1 tbsp Just Better FiberInstructions:Roast the Hazelnuts:Preheat your oven to 350°F (175°C).Spread the raw hazelnuts on a baking sheet and roast for 10-12 minutes until golden and fragrant.Let them cool slightly, then rub them between a clean towel to remove most skins. Blend the Hazelnuts:Transfer roasted hazelnuts to a high-speed blender or food processor.Blend until smooth, scraping down the sides as needed. At lease 7-10 minutes Add Add cocoa powder, honey, vanilla extract, salt, Just Better Fiber, and almond milk.Blend until smooth and creamy. Adjust almond milk for desired consistency.Taste and Adjust:Taste and add more honey for sweetness if desired.Store and Serve:Transfer to an airtight jar and store in the refrigerator for up to 2 weeks
