To make this extraordinarily brilliant chocolate nut butter, you just need nuts and chocolate (and a small pinch of salt.) That’s it.
Horrifyingly, in a 400g jar of Nutella, 227g of it is JUST SUGAR. That’s more than half the jar.
I’m not even going to go there on the fact that Nutella uses palm oil.
So it makes sense to make your own.
This is a wonderfully easy and healthy recipe.
You just need a food processor to ensure you can grind up the nuts well, but if you don’t have a food processor, you could just buy ready made nut butters of your choice and skip the roasting and processing part of the recipe.
If you can find a really good quality chocolate bar with no added sugar, like Chocologic’s brilliant new bars (you can find them in the confectionery aisle at Tescos believe it or not…they are sweetened with oligo fructose and stevia, both natural, non-chemical, non insulin raising sweeteners.
I used:
200g Whole Hazelnuts
100g Whole Almonds
200g Chocolate of your choice, you could use a no added sugar one like me, or just use your favourite chocolate bar. If you are conscious about the sugar, choose a dark chocolate with at least 70% cocoa…
- First – you will need to roast the nuts on a baking tray.
Spread them out on a baking tray and pop them in a pre-heated oven at around 160C for 5-6 minutes. - Remove and whilst still pretty warm, transfer them to your food processor and whizz until almost liquid. This can take up to 10 minutes. You want to ensure you get a lovely smooth nut butter. Be patient!
- Chop your chocolate bar roughly and melt. I use the microwave in 10 second bursts, but you can do it the proper way, in a heat proof bowl over a pan of simmering water.
- Stir the warm chocolate into the smooth nut butter.
- Transfer to a lidded jar and slather on everything; pancakes, strawberries, teacakes and toast.
