Healthy and nourishing Sattvic Carob Nutella will assist your body with energy production the right way. Homemade sugar-free Nutella made of only positive pranic ingredients 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.
watch me do it
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 essential. The first step to delicious Nutella spread is making hazelnut butter. You can start with raw hazelnuts and then roast them, but 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. And that brings me to the third important thing to know before you make your hazelnut butter (or any nut butter).
The third thing to know is – Do warm-up your hazelnuts right before blending. Warm nuts will blend quicker and melt easier, no matter what device you are using.
The fourth thing to know before you start making your Sattvic Nutella – you need patience. It can take anywhere from 6 to 15 min, depending on the device, so enjoy the process.
Carob vs Cacao
Unfortunately, cacao beans contain nervous 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.
On the market today, you can find unroasted carob powder, lightly roasted carob powder, and medium roasted carob powder. All of them can be used to make Nutella.
Unroasted carob is light in color (almost pinkish) and has a pleasant nutty taste. “Chocolate” drinks, Nutella, and other goodies made with unroasted carob come out very delicate, and the taste is somewhat reminiscent of the chocolate truffle.
Lightly roasted carob powder is darker in color with more pronounced flavors and a hint of sourness. Loved by gourmet cooks for adding complex flavor to various savory dishes as well as desserts.
Medium roasted carob powder looks just like cacao powder. The taste becomes rich and a bit bitter (just like chocolate). Medium roasted carob powder is perfect for making chocolate treats, including home-made “chocolate” bars, Nutella, hot “chocolate” drink, “chocolate” brownies est.
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 the 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 the 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 🙂
Things I used to make it happen
- 3 cups hazelnuts (roasted)
- 1/3 cup cashew (raw)
- 3 tbsp avocado oil
- 1/3 cup carob powder (roasted)
- Place hazelnuts and cashew nuts in a pan over medium/low heat, and keep until warm, stirring occasionally.
- 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*.
Things I used to make it happen
more recipes from this episode
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