If you have ever gotten your hands on a jar of Nutella, you know that it does not last long. I start eating it by the spoonful and then it’s GAME OVER! But, this delicious indulgence is not very healthy. Even though the advertisements say that it is made from hazelnuts, cocoa, and milk….that’s not really the case.
Here is the true ingredient list for Nutella: Sugar, vegetable oil, hazelnuts (13%), cocoa powder (7.4%), non-fat milk solids, emulsifier (soy lecithin), flavor (vanillin).
So, the first two ingredients are sugar (probably from GMO beets) and vegetable oil (probably from GMO corn or soy). So it’s basically sugar and (unhealthy) fat. Not looking so good anymore! So, alas I have stopped buying my secret chocolatey treat. But don’t worry about me, I have come up with something that not only fills the void, but it is also good for you! Filled with real nuts as the main ingredient, and healthy fat from coconut oil. Minerals from sea salt and cocoa. The delicious sweetness of real raw honey. Yum! Healthy homemade Nutella!
First, a note on soaking the nuts for your nut butter:
Unlike grains, nuts contain smaller amounts of phytic acid. Their real issue for us is having high amounts of enzyme inhibitors. These enzymes are useful to seeds and nuts because it prevents them from sprouting prematurely. But they can really strain your digestive system (which is probably why my body was reacting to them raw).
Soaking your nuts in warm water will neutralize these enzyme inhibitors, and also help encourage the production of beneficial enzymes. These enzymes, in turn, increase many vitamins, especially B vitamins. It also makes these nuts much easier to digest and the nutrients more easily absorbed. And, yes, this is a traditional method of preparation. (source)
- 2 cups soaked cashews (or you can really use any nut you would like, we just love cashews!)
- 2 Tbsp melted coconut oil (the refined oil has no coconut flavor)
- 2-3 Tbsp raw honey
- 1/8-1/4 tsp sea salt, plus 1 tsp for soaking the nuts
- 2-3 Tbsp cacao powder
1. Soak cashews in filtered water and 1 tsp salt for 6 hours, then drain the water off.
2. In a food processor, process the nuts until they become a paste.
3. Turn the food processor back on and slowly drizzle the coconut oil in until it's nice and creamy, add more until you achieve the creamy texture that you desire.
4. Add in honey and sea salt to your salty/sweet taste preference.
5. Lastly, add in the cacao powder and mix until you get a nice chocolate creamy cashew butter.
6. The reason I left the ingredient list a bit vague with amounts is that everyone has their taste preference. Make it how you like it.
7. Store in a glass jar in the fridge and it lasts for months.