Clean Eating Nutella Recipes

Makes 5 cups

Serves 8-10 people

Ingredients

4 cups roasted hazelnuts

1/4 cup of honey/agave/coconut nectar or up to 1/3 c. depending on how sweet you like it

4 oz dark chocolate or semi-sweet chips (melted)

1 banana

1lb yogurt cheese, plain greek yogurt or, mascarpone cheese

1 tablespoon vanilla extract

Pinch of salt

Method

Combine roasted hazelnuts, melted chocolate and banana in a food processor or high speed blender, process until smooth, scraping sides, and remove to a mixing bowl. Add mascarpone, vanilla and sweetener of your choice, beat together and Enjoy!

Note: The one 1lb of cheese or yogurt you put in just depends on how creamy you like it so just watch and judge to you liking.

Another variation...

Ingredients

2 cups whole raw hazelnuts--1/2 cup honey--1/4 cup unsweetened organic cocoa powder--1/4 cup nut oil like hazelnut or macedamican--1/2 tsp vanilla extract--1/8 sea salt.

Makes 12 oz or 1.5 cups

Method

Preheat oven to 350° F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 min. Stir the nuts halfway through baking to ensure an even color. To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins come off, but don’t worry if some remain.

Process nuts in a food processor or high speed blender, scraping down the sides of the bowl occasionally, until they have liquid like, about 5 min. The heat and friction will extract the natural oils, and you will get hazelnut spread!

When the nuts have liquified, add the honey, cocoa and vanilla. Slowly drizzle in enough oil to make a spreadable or to the consistency you like.

Transfer the spread to an airtight container, and store in the refrigerator up to 4 hours. This will kee for 1-2 months. Remember to stir before using.

Great with apples, on toast, or just straight off the spoon..LOL!

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