The "traditional" jarred Nutella ® stuff you buy is made with palm oil, tons of sugar, and dairy milk. Lactose-free friends can’t enjoy, and former Sugar Addicts would quickly see this as a trigger food.
Time for Chef Katie to step in and "healthify" the recipe.
To tackle this classic, I broke it down into the two main components:
- The Hazelnut Butter
- The Milk Chocolate Sauce
For the Hazelnut Butter...
I sought the guidance of Chef David Lebovitz. He offers helpful advice on peeling the hazelnuts and grinding them into nut butter. Using a combination of hazelnuts and almonds cuts back on the fatty richness from the nuts. This helps balance the sweetness and bitter dark chocolate flavors that are also needed. His recipe is a helpful starting point, but he still uses plenty of dairy and lots of honey.
For the Milk Chocolate...
This component would be the trickiest: Finding the right ratio of sweetness and richness without the typical go-to ingredients of sugar, syrup, butter, or dairy cream. After some trial and error, I found the best ratio of dried dates (for sweetness) to almond milk (for creaminess). Add some cocoa powder, a dash of vanilla, and…BOOM: Vegan Milk Chocolate.
Blend the two together and you have the Ultimate Vegan New-Tella.
Here are my 12 Chef's Tips for the
Ultimate Vegan New-Tella:
1 cup dried pitted dates
1/4 cup whole raw almonds
1 cup hazelnuts
1/2 cup cocoa powder
1 cup almond milk, plain, unsweetened
1/8 tsp salt
Splash of vanilla
Enjoy as a dip for fresh apple slices or luscious strawberries. This is healthy, guilt-free dessert decadence.
Chef Katie's Plants-Rule New-Tella:
For a Printable copy of the recipe:
About the Author
Chef Katie Simmons
Katie is a Personal Chef based in Chicago. She specializes in creating delicious, healthy recipes for those with special dietary concerns like gluten-free, oil-free, plant-based, and low-residue. Outside of the kitchen, she is a Fitness Instructor for Equinox, with over 15 years experience in the fitness industry. For fun, she loves to travel, with her favorites trips including backpacking in New Zealand, hiking the Incan Trail in Peru, and tasting the flavors of India.