Indulgence without the guilt: A recipe with raw cacao powder and mixed seeds that amps up the nutritional value of this beloved cocoa spread.
I am yet to meet a single kid that doesn’t LOVE Nutella (barring kids with allergies). But this globally beloved cocoa spread has been taking a bit of a beating off late for its “real” contents as well as the process that likely renders the mix carcinogenic.
I was introduced to Nutella when my kids were quite young and were looking for easy nutritional snacks. I’ve always been a little suspicious of foods with long shelf lives, but as every new mom with a full-time job knows, its way too exhausting to question everything. So I believed in its nutritional values and Nutella became a staple at home. So much so, that my entire spice selection, lives in Nutella bottles (from when they used only glass bottles) of different sizes.
Considering my work and the deliberate move away from highly processed, long shelf-life products, it was only natural that Nutella would finally meet its match with a more homemade version. But it’s undoing really lay in three of its core ingredients.
Hazelnuts tend to be quite expensive and I work with a lot of much cheaper seeds which offer much higher nutritional values. So for this recipe, I chose to swap hazelnuts out with a mix of pumpkin seeds and watermelon seeds.
Cocoa powder was a definite no-no. I am a huge believer in the nutritional powers of pure CACAO. But the process of making COCOA powder renders all its nutritional value null and void. This recipe, instead, uses 100% cacao powder which is naturally fat-free and retains all the original nutritional values of cocoa beans.
Finally, the biggest issue with Nutella is the way the palm oil is processed. Research says that it is likely making the oil carcinogenic. So instead, I substituted palm oil with cold pressed groundnut oil (coconut oils also adds an amazing edge to it). I add the oil cold so that it retains its nutritive properties.
Nut-less Nutella Recipe
Prep Time: 5 minutes
Cook Time: 10 Minutes
Total Yield: 325 grams
125 grams of Raw Sugar*
50 grams of 100% Cacao Powder
1/2 cup Water
25 grams of Pumpkin seeds**
25 grams of Watermelon seeds**
50 grams of Cold Pressed Groundnut Oil
½ tsp of Vanilla Extract
Salt to taste
*This easy recipe can be substituted easily. Brown sugar and jaggery work perfectly in this recipe. Refined sugar tends to be much sweeter so if using that you can reduce the quantity.
**The key is to add 50 grams of seeds. If you have some other seed or nut more handy, go ahead and use that instead.
- Weigh out all your ingredients. Put the sugar and water in a skillet and bring to a boil.
- While the sugar water is heating up, grind the pumpkin seeds and sieve the cacao powder so it doesn’t get lumpy.
- Once the sugar water starts bubbling, wait for it to thicken a bit. If you have a thermometer, this happens at about 100 degrees Celsius. The heat of the liquid is crucial to emulsify the raw cacao flavor.
- Once the liquid starts looking yellow and thicker than water, remove from heat and mix the cacao and seeds. Mix until all lumps are removed then add the oil, salt, and vanilla.
- Store in a sterilized glass jar for up to two weeks (if you can make it last that long )