Bariatric Foodie Play with your food
Spoiler Alert: Nutella is never going to be health food. This is not health food. It will always be a treat.
I felt like I should lead with that because there are always new folks coming to this blog and I want you to know that we do, in fact, know the difference between a healthy food and indulgences. We talk about that quite a bit.
But my personal philosophy (your mileage may vary) is that my food life should be about 85-90ish% above board choices, 10-15-ish% indulgences. This is how I do moderation. Again,
your mileage may vary.
your mileage may vary.
So. Back to the good stuff. Nutella!
I had surgery in 2008. This was before Nutella was a common item on US grocery store shelves. It’s been around in Europe, apparently since Europe was invented or something. But here in the US it’s become a popular shelf staple only over the last five years or so.
My youngest daughter lives for Nutella. Like seriously…she will even do her chores if she thinks there’s Nutella involved. Unfortunately for her I don’t do food rewards, but who am I to get in the way of her motivation if she chooses to think Nutella will be her reward? (Did that make me sound like a bad parent?)
Now I’m all for moderation. And having a little of what you like and a lot of what you need. But Nutella has one big problem I can’t get around.
The sugar content. It would kill me.
So that’s why I was so happy when Buzzfeed produced a video on how to make your own Nutella at home (btw…the Nutella people are probably preparing a lawsuit against me for the sheer number of times I’ve used the term Nutella in this post! Keeping that in mind…Nutella!).
Anyhoo…I basically followed their directions I just modified the recipe a little bit.
Outtake Photos:
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| I like mine a bit nutty still, not completely smooth. The longer you blend, the smoother your final product should get. |
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| Because…melted chocolate. That is all! |
Ingredients
- 1 c hazelnuts chopped
- 4 oz baking chocolate
- 1 tbsp olive oil extra virgin
- 1/2 c milk
- 3/4 c no-calorie sweetener
- 1 tsp pure vanilla extract
- 1/8 tsp salt
Servings:
Instructions
- Place your chocolate in a microwave-safe bowl and microwave in 10 second increments until it’s all melted.
- Heat a dry skillet over your stovetop (don’t spray it with nonstick, just leave it dry). Add the hazelnuts and toss them around a minute or two, until you can begin to smell the nuts. Remove from heat immediately.
- Combine nuts, melted chocolate, oil, milk, vanilla, sweetener and salt in a food processor or blender (I used my Nutri-Ninja) until smooth. If it’s not smoothing out/blending, add milk by the tablespoon until it gets going.
- Transfer to a clean container (I used a glass jar). This is NOT a recipe developed for canning. Refrigerate and use this within a month. I personally like it right off the spoon (and a spoonful is enough for me). I also tried it on a Pink Lady apple and that was divine as well.
- To answer your inevitable question, no it doesn’t worry me having this around. Sweet stuff is not my trigger – salty food is! (Which is why you will never see a WLS-friendly Dorito recipe coming from me.) If sweet stuff is your trigger I would not be hurt if you decided to pass on this one. Seriously...it's ok!
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this is a must try recipe! I love Nutella! (and Im on my road to WLS so I NEEDED this recipe! http://www.mysoutherncharms@blogspot.com
I love a smidgen of Nutella with two smidgens of peanut butter stirred into an espresso. However I have been missing it because of the sugar content. I will be making and enjoying this weekend though. Thank you for posting the recipe.
Mmmmmm yum yum!!! I’ve been thinking about making this for a long time. After a few minor setbacks of burnt hazelnuts, I managed to come out with a pretty good spread. I’m not so good with multitasking and I have limited mobility. Thanks so much Nik ! I read a few helpful hints on toasting the nuts and taking off the skins that I’ll have to try next time. I’ll also make sure that someone is home to assist.