Healthy and nourishing Sattvic Carob Nutella will assist your body with energy production the right way. Homemade Nutella is well-loved and enjoyed in my home. I would like to share with you how to make Nutella that is as delicious as it is nutritious.
Things to Know Before You Make Nutella
The main ingredient of homemade Nutella is actual hazelnuts, contrary to the store-bought variety (which is sugar). So having good quality hazelnuts is important. The first step to delicious Nutella spread is making hazelnut butter. To speed up the process you can buy blanched (skin removed) unsalted, roasted hazelnuts, to begin with. Usually, I purchase mine on Amazon with free next day delivery (how can you beat this hassle-free shopping experience!)
One of the reasons I’m using blanched hazelnuts is because some find the hazelnut skins a bit bitter. The skins don’t bother me at all, but to keep everyone happy, I’m going with the skinless option.
If blanched roasted hazelnuts are not readily available, you can start with raw hazelnuts by roasting them at 360F (180C) for 7 to 15 minutes. The roasting time depends on the oven and the desired intensity of the roast. After your nuts are roasted, let them cool. Then remove the skin by firmly rubbing hazelnuts between your palms. If some of the nuts still remain with the skin on it’s absolutely fine.
Hazelnuts carry a hefty supply of micronutrients and are an outstanding source of vitamins and minerals.
Hazelnuts are an exceptional source of copper (3.5 oz. provide 145% of recommended daily intake). Copper is necessary for several critical physiological processes. In particular, copper forms a crucial part of enzymes that govern energy production 💥 and neural activity⚡️.
In the nervous system, copper is needed for neurons to create the myelin sheath that encases their axons and increases the speed of neural transmission.
Like all other nuts, hazelnuts offer a high amount of good monosaturated fats and arginine that may reduce bad cholesterol levels.
Vitamins: E, B1, B6, B3, B2.
Minerals: copper, magnesium, zinc, iron, calcium.
The second thing to remember is – Do not add any water during the blending process. As nuts are mostly oil, and oil and water do not mix, it will make your nut butter clump up. The heat from the blender (or food processor) will soften nuts, helping them melt.
Carob vs Cacao
Unfortunately, cacao beans contain stimulants (caffeine and theobromine), and this fact sends them straight into the negative pranic food category. For this reason, we will make our Sattvic Nutella with Carob powder. Carob is a naturally sweet and healthy alternative to cacao.
Carob is a tropical evergreen tree belonging to the leguminous family and bears edible pods, which are ground into a powder. Recorded medicinal use of carob goes all the way 4000 years back to ancient Greece.
Carob contains no stimulants and doesn’t require an additional sweetener.
Carobs are high in fiber which is an abundant source of antioxidants and 24 polyphenol compounds (mostly flavonoids and gallic acid). Research shows that gallic acid and flavonoids display strong neuroprotective abilities along with anti-inflammatory and anti-cancerous properties (1).
Minerals. Good source of copper, calcium, manganese, potassium, magnesium, zinc, selenium.
Vitamins. A, B-2, B-3, B-6
Sweet or Not too Sweet?
Because carob powder is naturally sweet, as per my taste buds 😊, no additional sweeteners are needed. But I know that a lot of my friends out there will like to add some more sweetness to it. In case you are one of them, add 1 to 2 tbsp of jaggery 🙈, but be sure that you grind it into a fine powder.
Because sugar doesn’t dissolve in fat (like nut butter) the texture of the sweetener you’re using will affect the texture of your spread. Use only the dry powdered variety. I prefer Jaggery (dry molasses) as it is broadly used in Ayurveda and provides an array of health benefits.
Your homemade Nutella spread should be stored in a fridge. In cool temperatures, it thickens a bit. Some prefer it this way, some like the Nutella more fluid. If you are of the second kind, no worries. Just let it sit on a counter for a short while and it will soften up before your eyes. If you want Nutella to be thicker you can replace avocado oil with filtered coconut oil.
Let’s get to it 🙂
- 3 cups hazelnuts (roasted)
- 1/3 cup cashew (raw)
- 3 tbsp avocado oil
- 1/3 cup carob powder (roasted)
- 1/4 tsp sea salt
- Add avocado oil, cashew and hazelnuts* in a food processor or a high-power blender and process until they turn into a butter. The processing time depends on the type of appliance used; in general, it's somewhere between 5 and 15 mins. When your mixture becomes smooth and oily, it means you are done with your nut butter.
- Add organic carob powder***, sea salt, and process until smooth for about a minute or two.
- Store your Nutella spread in an airtight jar in the fridge for several weeks*.
What about you?
Have you ever tried to make Nutella before?
Did you try this recipe?
Let me know how it went in the comments below and share a picture of your nut butter on Instagram with the hashtag #positivepranic so that I can see your beautiful creation 🙂 🙏
❤ Love, Julia