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.