To be more specific, Nutella contains 70% saturated fat and processed sugar by weight. Only two tablespoons (37 grams) of Nutella contains 200 calories, including 99 calories from 11 grams of fat (3.5g of which are saturated) and 80 calories from 21 grams of sugar. Plus, this chocolate hazelnut spread contains 15mg of sodium and 2g of protein per serving.
Everyone will admit that a combination of sugar, modified vegetable oils and processed chocolate is far from being a healthy breakfast, especially one to give to children. Worst of all, most of these oils, such as cottonseed and soy, are nutritionally void because they are high-heat processed and therefore depleted of all the any nutrients that may naturally occur like vitamin E and omega-3 essential fatty acids. Plus, they often have loads of chemicals.
It’s because of this that Ferrero, the Nutella manufacturer, lost a $3-million lawsuit filed by a California mother who claimed the company used misleading advertising to sell their product.
If you don’t want to deprive your kids of this treat, try this all natural, and therefore, far healthier, version of Nutella. The recipe is quite simple and you get about 1.5kg of homemade Nutella, void of additives and harmful chemicals. Best of all, your kids will love it!
- 1l organic milk
- 200g grass-fed butter
- 6 tbsps. wholemeal flour
- 6 tbsps. cocoa powder
- 200g powdered sugar
- 1 egg
- 200g hazelnuts
Grind the hazelnuts in a food processor. Mix the cocoa powder, flour and powdered sugar in a bowl. Add half a liter milk and 1 egg and mix well. Pour the other half of the milk in a pan and bring to a boil. When the milk boils, add the cocoa-flour-sugar mixture. Make sure you stir constantly. Add the ground nuts. Reduce heat, but don’t stop stirring until the mixture thickens. Remove from heat and add the butter.
When it cools, use a mixer to beat any lumps. Store in a glass jar and refrigerate. The shelf life of this homemade Nutella is about one month.