Homemade Nutella

Feb 05, 2013 @ 6:11 PM
Posted by Jennifer Drummond, Special Contributor

Nutrition

Cal/Serving: 319
Daily Value: 16%
Servings: 6

Low-Carb, Low-Sodium
Vegetarian, Gluten-Free, Wheat-Free

Fat	29g	44%
Saturated	6g	31%
Trans	0g	0%
Carbs	14g	5%
Fiber	4g	18%
Sugars	9g	0%
Protein	6g	12%
Cholesterol	0mg	0%
Sodium	27mg	1%
Calcium	49mg	5%
Magnesium	72mg	18%
Potassium	290mg	8%
Iron	2mg	12%
Zinc	1mg	7%
Vitamin A	13IU	0%
Vitamin C	2mg	4%
Thiamin (B1)	0mg	16%
Riboflavin (B2)	0mg	3%
Niacin (B3)	1mg	4%
Vitamin B6	0mg	11%
Folic Acid (B9)	44µg	11%
Vitamin E	6mg	29%
Vitamin K	6µg	7%
Fatty acids, total monounsaturated	18g	0%
Fatty acids, total polyunsaturated	3g	0%

See Detailed Nutritional Info

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Peanut Butter and Peppers

Here's what to do when your supermarket is out of Nutella. We're not saying it's as good as the original recipe, but it's pretty darn close.

INGREDIENTS

2 cups hazelnuts, roasted and peeled
2 tablespoons unsweetened cocoa powder
1/2 tablespoon vanilla extract
4 tablespoons powdered sugar
Pinch of salt
2 tablespoons coconut oil
1 tablespoon mini chocolate chips

DIRECTIONS

In a food processor, add the hazelnuts and process until a peanut butter consistency forms. Add the cocoa powder, vanilla extract, powdered sugar, salt, and coconut oil. Process until smooth. Add chocolate chips last and process until the chocolate has broken down and is melted.

Place in a jar and seal with a top.