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 Boozy Knockoff Nutella recipe has a chocolaty Nutella flavour, but the ingredients aren’t cringe-worthy.

Boozy Knockoff Nutella

Recipe by Aileen MetcalfCourse: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Adapted from The Smart Cookie

Ingredients

• 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

Directions

• 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.
• Enjoy this Boozy Knockoff Nutella over cakes and ice-creams!
  
  Cheers!