Chocolate Hazelnut New-Tella

Chocolate Hazelnut New-Tella

Chocolate Hazelnut New-Tella

What happens when you take out the palm oil, sugar, skim milk, and whey cultures in the Nutella you find on the shelf?  You get something really "New".

You get half of the calories, 1/4 of the saturated fat, 1/4 of the sugar.

You get plenty of fiber, protein, potassium...and some extra bonuses like Iron, B12, Thiamin, Zinc, and more.

Funny how changing refined foods to whole foods changes everything.



Step-by-Step on Cookbooth:

Chocolate Hazelnut New-Tella

1/4 cup whole raw almonds
1 cup raw hazelnuts
1 cup almond milk (or soy milk, cashew milk, or hazelnut milk)
1 cup dates
1/2 cup dark cocoa powder
1 tsp vanilla extract
1/8 tsp salt

1. Preheat oven to 350.  Spread nuts on a baking sheet and toast until hazelnuts are brown, about 10 to 15 minutes.

2. To make chocolate sauce: While the nuts are roasting, combine the soy milk and dates in a microwave-safe container.  Microwave on "beverage" setting until milk is warm, just about 1-2 minutes.  Keep an eye so that the milk doesn't explode over!  Dates should be completely soft.  Pour mixture into a blender and puree until liquified.  Add the cocoa powder and vanilla extract for a rich chocolate sauce.

3. To peel hazelnuts:  Once the nuts are toasted and brown, remove from the oven.  At this point, it's best to remove the skins from the hazelnuts.  Place them in a clean kitchen towel or sturdy paper towel.  Roll around and the skins should easily flake off.  You're doing awesome if you get about 80% of the skins off.  This step helps remove the bitterness in the hazelnut skins, creating a sweeter, richer sauce.

4. To make nut butter: Place almonds and hazelnuts in a food processor.  Grind until they are as fine as possible, scraping down the sides every few minutes.  This may take anywhere from 5 to 10 minutes, depending on the strength of your food processor.  This is your homemade nut butter.

5. To make New-Tella: Add the chocolate sauce to the nut butter (in the food processor) and continue to process the mixture, scraping down the sides of the bowl as needed.

6. This sauce is great when fresh and the warmth from the roasted nuts accentuates the rich chocolaty flavor.  It also freezes well and can be refrigerated for up to a week.  I love serving this simply with sliced apples or pears, but you can use it as a frosting on brownies and cupcakes or a sauce for any fruit or "I-Scream"

Servings: 12
Yield: Makes 3 cups

Amount Per Serving (1/4 cup)

Calories 142.15
Calories From Fat (54%) 76.4
Calories From Protein (8%) 10.88
Calories From Carbohydrates (38%) 54.01

Total Fat 9.11g 14%
Saturated Fat 0.91g 5%
Monounsaturated Fat 6.23g 
Polyunsaturated Fat 1.27g 
Trans Fatty Acids 0g 
Cholesterol 0mg 0%
Sodium 40.34mg 2%
Potassium 265.79mg 8%
Total Carbohydrates 15.94g 5%
Fiber 3.91g 16%
Sugar 10.11g 
Protein 3.46g 7%

Vitamin A 3.76IU <1%
Vitamin C 0mg 0%
Calcium 0.77mg <1%
Iron 47.78mg 265%
Vitamin E 1.32mg 13%
Vitamin D 0IU 0%
Thiamin 8.33mg 555%
Riboflavin 0.09mg 5%
Niacin 0.06mg <1%
Vitamin B6 0.57mg 29%
Folate 0.1mcg <1%
Vitamin B12 18.17mcg 303%
Pantothenic Acid 0mg 0%
Vitamin K 0.21mcg <1%
Phosphorus 2.09mg <1%
Magnesium 85.9mg 21%
Zinc 51.96mg 346%
Copper 0.65mg 33%
Manganese 0.39mg 20%

Selenium 0.94mcg 1%