Today we are going to prepare a healthier version of nutella-like chocolate spread. Of course, this is no low-fat spread, however, this yummy treat contains a lot of vegetable proteins, potassium, iron and calcium, so you might feel a little bit less guilty about it now…It’s very easy to prepare and, I guarantee, it’s much better than the commercial stuff!
Ingredients
for half a glass
Preparation: 20 minutes
100 g (3.52 oz) of hazelnuts
20 g (0.70 oz) dark chocolate (with 70% cocoa )
2 tablespoons of sunflower oil
2 teaspoons honey
1. Toast the hazelnuts in a frying pan over low heat for 10 minutes.
2. Using a cloth remove the skin from the hazelnuts.
3. Grind the hazelnuts in a food processor, while still warm.
4. Add the vegetable oil and honey, then stir.
5. Melt the chocolate over a bain-marie and add it to the rest of the ingredients.
That’s it! Your wonderful chocolate-hazelnut spread is ready!
Crema spalmabile alle nocciole e cioccolato.
Ingredienti
per 1/2 bicchiere
100 g di nocciole
20 g di cioccolato fondente al 70%
2 cucchiai di olio di semi di girasole
2 cucchiaini di miele d’acacia
1. Fate tostare le nocciole a fiamma bassa in una padella per 10 minuti.
2. Togliete la buccia delle nocciole con l’aiuto di un panno.
3. Tritate finemente le nocciole (ancora calde) in un mixer.
4. Aggiungete l’olio di semi con il miele e mescolate.
5. Sciogliete il cioccolato a bagnomaria e unitelo al resto degli ingredienti.
La crema di cioccolato e nocciole è pronta da spalmare!
Foodfulife 
What a great healthy version of the classic! Can’t wait to try this one.
Susan
What a great healthy version of the “classic” – thanks for the recipe.
Susan
I am glad you like it!
Thank you for passing by.
Serena
I would use a nut oil (like almond or even coconut) to amp up the health factor too. 😀 I try to steer clear of vegetable oil where possible.
Hi! Almond oil probably is better but It’s very expensive. I’ve just put two tablespoons of oil in this recipe and as a spread you only need a small quantity of it, so it’s not that bad. I am never quite sure about coconut oil, I have read controversial things about it and I know it’s very bad for the environment, so I try not to use it.
If I can I use olive oil. However, for this recipe I used organic sunflower oil because of its neutral taste and eaten occasionally it’s ok…It’s high in vitamin E and low in saturated fat. Thank you for commenting:-)
I just tried the recepie and ended up with something more similare to C4 and not even remotely like Nutella, but I had fun 🙂
Hi Johan! Why? Actually, what is a C4? What’s happened? 🙂