Boozy Knockoff Nutella

Growing up, my mom never fed me Nutella.  I'm not completely sure why, but I think that it had something to do with the sugar content and limited nutritional value.  When I finally tried Nutella in college, I thought it was good, but I didn't know what the fuss was about.  Maybe you have to eat it as a child to understand?

Regardless, Nutella makes a great topping and filling in baking.  This recipe has a chocolaty Nutella flavor, but the ingredients aren't cringe-worthy.

Adapted from The Smart Cookie

1/4 c. dates, pitted and soaked in bourbon overnight
2 c. hazelnuts, toasted
1/4 c. carob powder, or unsweetened cocoa powder
2 T. unsweetened dark cocoa powder
1/4 tsp. sea salt
1/2 c. almond milk, or other non-dairy milk
1 tsp. vanilla
1/2 c. pure maple syrup

In a food processor, puree dates, carob powder, cocoa powder, salt, vanilla, and syrup.  Scrape the sides as needed and continue to process the ingredients.  Add the hazelnuts and milk; continue to process to your desired smoothness level.

blended nutella pinterest.jpg

This recipe is so simple and so worth it.  You don't have to feel guilty about eating this knockoff Nutella!

Try it in my Boozy Nutella Star Bread or Homemade Nutella Ice Cream!