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Carob Nutella is a delicious and decadent hazelnut spread. It’s Vegan, Paleo, dairy free and refined sugar-free.
Today is World Nutella Day! I wouldn’t even know that if it wasn’t for my husband. A few weeks ago he proclaimed ‘It’s going to be World Nutella Day on Feb 5th! You should do a blog post about that.’ He often comes to me with interesting/weird pieces of information.
A little bit of Nutella history
As my hubby explained nutella came about due to hard times during World War II. Apparently during World War II Ferrero, an Italian chocolate-maker couldn’t get enough cocoa, so he mixed in some ground hazelnuts to stretch the supply.
I’m convinced hubby shared this particular bit of information with me on purpose though. This was no coincidence. He knew that I would not be able to resist the urge to healthify his favourite spread.
I decided to try my hand at making nutella with toasted carob powder instead of cacao. I bought a package of toasted carob powder a while ago when I was doing a detox and planned on using it as a cocoa substitute but never got around to it. This felt like the perfect opportunity to put it to good use.
What is carob?
Carob comes from the pod of a tree native to the Mediterranean. The pod contains a sweet, edible pulp and inedible seeds. After drying, the pulp is roasted and ground into a powder that resembles cocoa powder. Though similar to cocoa powder in color the two have completely different tastes.
Carob is naturally sweet, low in fat, high in fiber, has calcium, and no caffeine. Since I am making this spread with my husband in mind this last fact is important . My husband drinks at least 3 espressos per day and since I am pretty sure he will be eating this spread by the spoonful I didn’t want to add to his caffeine intake.
Carob nutella recipe
I’ve kept this recipe very simple. It’s basically a hazelnut butter with carob added. (You can see step by step photos on making nut butter in this post.) The consistency is like play dough. If you would like it less thick add a touch of water or milk. This will however affect the shelf life.
If you can get your hands on carob powder give this a try, if not you can go the traditional route and make this with Organic Cacao . I’ve been enjoying it on a rice cake with fruit for my mid-morning snack.
You can spread it on toast, pancakes or even make a shake from it. The possibilities are endless.
Please share this post to give your family and friends a chance to try out the recipe too.
Happy Nutella Day!!
- 2 cups hazelnuts toasted
- 4 tablespoons toasted carob powder or unsweetened cocoa powder
- 4 tablespoons raw honey
- 1 teaspoon melted coconut oil
- ¼ teaspoon himalayan salt
- ½ teaspoon pure vanilla extract
- Place toasted hazelnuts in the bowl of your food processor and begin processing.
- The nuts will go from coarsely chopped, to crumbly, to finely ground.
- Continue to process the nuts until the oils are released, and a smooth, creamy mixture is formed. At that point add the carob, honey, coconut oil, salt and vanilla extract.
- Pulse to combine.
- Transfer the spread to an airtight glass container and store at room temperature or in the refrigerator.
Keeps for 1 month.