Simple Copycat Nutella
What is Gianduja?
“Gianduja or Gianduia: a mixture of chocolate, sugar, and nuts which are finely ground or ground into nut butter. While made traditionally in Italy using 30% hazelnuts and dark chocolate, it can be made with milk or white chocolate as well. The most famous version is Nutella which is less dense than the traditional confection which originates in Turin.” Definition taken from "Theobroma cacao: An Illustrated Guide to All Things Chocolate.”
Today’s copycat Nutella recipe is a no-nonsense one using minimal ingredients and equipment. The best part? There is no need for melting chocolate which means that there is no need for specialty equipment, just a food processor. In future blog post I will share a more involved recipe that will include chocolate melting.
Why Homemade?
Before we move on to the recipe, let’s explore why you may want to make it at home.
As noted above, this product is filled with ingredients with low nutritional value and numerous allergens. The first ingredient should also be highlighted as refined sugar can pose a health threat including sugar spikes and in the long term we see insulin and glucose regulation issues that then can lead to long term metabolic, cardiovascular, central nervous system and even vision concerns.
For those who have been with me as my blog has developed, you know that I don’t like to poo-poo an enjoyable food. So what is a Nutella fan to do?
One option is to find a cleaner version that uses organic ingredients and a better sweetener. I took the time to try to find such an example for you, but I am sad to say that the only one that I would consider nutritionally up to par that I would share with children is this one from Fine & Raw, the drawback is that an 8 oz. jar costs $20. So my solution, due not only to my family’s varied medically restricted dietary needs and wanting to keep an eye on expenses is to make my own version. I hope you enjoy this one.
Simple Copycat Nutella
Ingredients
· 1 cup (170 gr) whole roasted, hazelnuts
2 Tbsp. cacao powder
1 ½ tsp. vanilla extract
1 Tbsp. coconut oil, melted
2 Tbsp. (40 gr) honey or maple syrup
pinch sea salt
Method
Pulse hazelnuts in a food processor to a coarse (not fine) flour.
Add all other ingredients to food processor bowl.
Pulse again, stopping to scrape down sides of bowl with a spatula as needed. Mixture should hold together & be slightly sticky.
Notes:
If using unroasted hazelnuts, roast them at home using the following steps:
Bake at 350°F until aromatic, about 15 minutes.
Remove hazelnuts from oven.
Transfer nuts into a clean dry kitchen towel, rubbing them to remove as much of the skin as possible.
For a more creamy or milky flavor, add 1 Tbsp. full fat coconut milk
If the mixture is not sticking together, add a bit more honey or maple syrup until it comes together.