Raw Nutella

banana crepeDo you love crepes with Nutella? I’d never had Nutella until I took my children to Paris 5 years ago, and we had crepes with banana slices and the stuff smeared all over. My children, who were never fed sugar at home, were rather smitten. We’d tell them that they got a crepe at the end of the day, as long as there was no fighting! (Cramped cars and hotel rooms is hard, with a family of six for 3 weeks!)

Unfortunately, Nutella (despite the manufacturer’s rather infamous claims that it’s a health food!) is full of refined sugar. Infact, it is the first ingredient on the label.  So here’s a great way to make a healthy version of it. If you make crepes, use finely ground whole-grain flour, and organic eggs, to improve them nutritionally!

Raw Nutella

2 cups hazelnuts (filberts)

1 1/2 cups real maple syrup or coconut nectar

hommade raw nutella1/4 teaspoon Original Himalayan Crystal Salt

1 teaspoon cinnamon

1/2 cup coconut oil, at room temperature

3/4 cup cacao powder

Soak hazelnuts overnight, and dehydrate them below 100 degrees for several hours, until mostly dry. Process nuts, salt, and cinnamon in food processor until they become creamy. Add the other ingredients and process until smooth. Makes 3 cups and will last several weeks. Bonn Appetite!

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  1. I love(d) Nutella, too. I had written off ever having it again, because in addition to sugar, its ingredients include 5 others that I try to avoid. I cannot wait to try this again soon! On a buckwheat crepe to make it gluten free, and sub strawberries for the banana and that would be just dreamy!

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