Here it is. February the 5th. For those who don’t know it, today is the official Nutella Day. Nutella is one of those things I have a love/hate relationship with. I stopped counting how many times a big spoon and a jar of this hazelnutty goodness has mended my broken teenage heart in the past or made those god awful winter days a little less gloomy. I reached a point at which I tried to distance myself from it. Partly because of health reasons, partly because it became unacceptable to eat since I went vegan. However the main reason was that sneaking downstairs in the middle of the night and sitting on the kitchen floor while eating Nutella out of a jar past the age of 30 is most definitely not an acceptable activity.
So the hunt began to find a suitable replacement. Something that has a nutty flavour and is sweet but at the same time not too sweet. Something without added milk powders or unnecessary preservatives. I tried dozens of varieties from different manufactures and different countries and came to the conclusion that if I really wanted a hazelnut spread with a chocolate hint to it that comes without oils and white sugars, I would have to make it myself.
So here they are
After a lot of trial and error I came up with four different go-to recipes that I can whip up in a short time. They are are suitable for various uses and circumstances.
1. Datella – for the purist
This version is without any added oils or sugars and is entirely sweetened with dates. It is by far my favourite one since I prefer a strong nutty taste and texture. For the recipe go here.
2. Indulgella – with real chocolate
Yes it is exactly what you think it is. I put real chocolate in it. It requires a bit more preparation but is well worth the effort. Go here for the recipe.
3. Kiddytella – fit for kids
This version is probably as close as it gets to the original and very sweet and creamy. The recipe is here.
4. Tipsytella – for the grown ups
This one is with coffee liqueur. Not the best breakfast option but a fabulous way to add chocolate to your deserts. Try it with strawberries or spread it on crepes.
I will be sharing the recipes over the course of this month on a weekly basis, starting with the Datella.