Healthy vegan Nutella or ‘fauxtella’. Because hazelnuts and chocolate were meant to be together <3
Do you ever get a strong hankering for nutella but have none on hand or have decided that the 1/2 jar you consumed the other day was probably enough for the week? I hadn’t had nutella in years until my husband excitedly brought home 2 tiny sample packs a couple of weeks ago. I put one on my morning oats and it was just as awesome as I remembered but I just couldn’t bring myself to buy a jar because; a) I don’t really want to have it in my house whispering to me from the cupboard and b) it’s not exactly the best thing I could be putting into my body on the daily. So, I set out to create a healthy replacement that I could make in about a minute to get my nutella fix without all the added sugar.
2 tbsp of nutella vs. 2.5 tbsp homemade fauxtella (1 serving):
sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor.
Nutrition breakdown (for 2 tbsp):
carbs: 22 g
fat: 11 g
protein: 3 g
hazelnut butter, cacao powder, almond milk, maple syrup
Nutrition breakdown (for 2.5 tbsp):
fat: 7.3 g
protein: 4.3 g
Nutella has over 2x the calories and over 3x the amount of sugar as fauxtella. Sugar is the actually the FIRST ingredient in Nutella, not cocoa or hazelnuts. Also, the majority of the fats in Nutella come from palm oil. While dietary fat is definitely not ‘the enemy’, I would argue that processed vegetable oils are a very poor sources of healthy fats compared to hazelnuts.
Volume for the win!:
I, myself, am a volume eater. I don’t usually feel satisfied with my meal if I haven’t eaten a fairly large volume of food. I love substituting my regular almond butter for fauxtella because I can have over twice the amount for around the same number of calories. Plus, chocolate.
I have, in times past, made a large batch of fauxtella by roasting and processing hazelnuts and adding almond milk, cacao powder, vanilla extract, maple syrup/honey, and sea salt but found that I was either a) eating the whole jar within a couple of days or b) forgetting about it in the back of the fridge (probably because I was hiding it from myself) and then finding it when it had gone bad. If you think making a large batch would work better for you, whip out that food processor and get blending. I’ve just also found that I prefer making it in individual servings as I like my nut butters versatile; plain in the morning and dressed up in chocolate in the evening. Plus the individual servings only take one minute to make. Yay for instant gratification.
Without further adieu, here’s the super simple recipe:
1 Minute Fauxtella
Makes: ∼2.5 tbsp
- *3/4 tbsp hazelnut butter
- 1 tbsp cacao powder
- 1 tsp maple syrup (or honey)
- ~2 tbsp unsweetened almond milk
*make sure your hazelnut butter isn’t rock hard or you’ll have a difficult time combining it with the other ingredients.
Directions: Combine the hazelnut butter, cacao powder, and liquid sweetener in a small bowl. The mixture will be very dry from the cacao powder. Add the almond milk about 1 tsp at a time, stirring in between so that it is totally combined before adding more. This will help you avoid clumps and give it extra volume.
You can also substitute any other type of nut butter for the hazelnut butter. It won’t taste like Nutella, but it will still taste pretty darn delicious. Chocolate peanut butter, chocolate almond butter, chocolate cashew butter…you really can’t go wrong when you’re combining nuts and chocolate.
I like to use this spread on ezekiel toast, on puffed rice, as a fruit dip, drizzled on banana soft serve (thinned out a bit with more almond milk), and even drizzled on cooked sweet potatoes. My husband has taken to insisting that I put this on his morning oats in lieu of regular almond butter. Such a diva.
What’s your favourite way to eat fauxtella? On a spoon perhaps? 😉