My grandma always had Nutella® in her cabinet. We rarely ate it, but when we did it was such a treat. She'd spread it on some toast with a little banana, and man it was good.
So yesterday I was in the mood for something sweet and decided to make homemade Nutella—nothing better than a nostalgic treat, right?
And when trying to decide how to eat it (other than right off the spoon), I realized I had some leftover lefsa, and voila—a new twist on an old fave: lefsa roll-up with Nutella and banana.
Homemade Nutella is pretty simple. Plus, there’s no dairy or refined sugar in this recipe (the original has both). And all you need is a food processor and five ingredients.
DATE-SWEETENED NUTELLA
INGREDIENTS
1 cup hazelnuts
8-12 Medjool dates (about 1 cup)
1/4 cup cacao powder
1 tsp. vanilla
1-4 Tbsp. dairy-free milk (or water)
DIRECTIONS
Add hazelnuts to food processor and blend until finely chopped. Note: You can also roast the hazelnuts before grinding.
Pour hazelnuts into a bowl and set aside.
Add dates to the food processor until smooth. Then slowly add in the hazelnuts, vanilla and cacao. If the mixture is too thick, start adding dairy-free milk 1 tablespoon at a time. I suggest 1 to 3, but you might not use any at all, or you might use more if needed—your preference.