Move over Nutella, there is a new spread in town! News Flash– Nutella, though decadently delicious, is really not great for you (sigh). The first ingredient is SUGAR which is followed by palm oil and finally hazelnuts–I could go on. This is not great considering your nut butter should be made with NUTS first and foremost and it should only contain minimal amounts of sugar–if any! So, one of my young cooking class clients, a 9 year old girl, LOVES Nutella (really all things chocolate–who doesn’t?). We recently worked together to recreate some of her favorite treats and this was the result: a nutrient dense, low sugar version of the super sweet spread! This revamped version is equally as delicious as the original and way better for you. Bonus–like most of my recipes–its really easy because there is rarely time for anything but easy!
It could not get easier than this: I combined hazelnuts with omega-3 fatty acid rich walnuts and cashews (which are also less expensive than hazelnuts), a touch of maple and some unsweetened cocoa powder to make this ridiculously tasty nut butter. Bring on the toppings!
- 1 cup of hazelnuts
- 1 cup walnuts
- 1 cup cashews
- 1/4 cup grade b maple syrup
- 1/4 cup unsweetened cocao powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- Puree all ingredients in a food processor for 10 minutes (scrape the sides as needed during the process) to form a but butter consistency.
- Store in the refrigerator for up to two weeks (if it lasts that long!!).