Let me brag about this first.
This Nutella has 3.4 g of monounsaturated fat, 1.8g of protein, and 1.6g of fiber in every tablespoon.
It also tastes like a darker cousin of your favorite why-do-I-even-need-toast-I’ll-just-eat-it-out-of-the-can hazelnut spread. It’s like that one time your cousin went to the beach and got ten shades tanner than you did and you got jealous.
While this boasts a better-looking nutrition profile than Nutella, it’s still not exactly low-calorie (if you use regular sugar, instead of other sweeteners), nor is it low-fat.
But that’s a good thing, do you know why? Because hazelnuts are nutrient-dense, and if a shady character on the street comes up to you one day and offers you fat-free, zero-calorie Nutella, you better run the other way because you can be sure that Nutella ain’t made of hazelnuts.
But this—this Nutella is made of hazelnuts.
Dark Chocolate Nutella
Notes: Other non-sugar sweeteners may be substituted, in which case you would need to add less milk.
Nutrition Facts here. (Regular Nutella is on the left, my Nutella is on the right. Same 1tbsp serving size.)
- 1/2 cup hazelnuts
- 4 tbsp cocoa powder
- 4 tbsp powdered sugar
- 3 tbsp milk
- dash of coffee granules
- dash of salt
- dash of vanilla extract
Using a food processor, chop everything except milk until you have tiny small minuscule granules (about 5 minutes). Then add in milk one tbsp at a time until it forms a paste of the desired consistency.
Desired consistency. I desire this consistency.
I also desire a consistency in the presence of Dark Nutella in my fridge.
I require it.