The story of Nutella begins in Alba, Italy in 1946, where a post-WW2 shortage of cocoa prompted a local baker and confectioner, Pietro Ferrero, to find a clever solution to the problem. His town was also known for its production of hazelnuts, so Ferrero combined a plentiful ingredient with one that was scarce to create “Giandujot” – a mixture of hazelnut paste, sugar, and cocoa which could be formed into loaves, and then sliced and spread.
Five years later, it was reformulated into “Supercrema,” which was smoother, creamier, and easier to apply to your bread, crackers, or whatever needed a little help from this chocolatey, hazelnutty spread.
Nutella, as we know it today, was born in 1964, and in the years that followed, it gained a worldwide fan base. Not so much in my household where my parents continued to buy peanut butter, but among my European friends where it was a staple in their bagged lunches. I always found it a tough sell, trying to swap my peanut butter and jam sandwich (on spongy white bread) for one made with this chocolatey deliciousness, spread over a crusty Italian loaf.
Fast forward to 2007, to when an American blogger named Sara Rosso decided that Nutella deserved a global celebration – World Nutella Day. The idea of a national day of recognition for a jarred confection may seem a bit flighty, but with so many like-minded souls sharing pictures, ideas, and recipes on social media, it quickly caught on. So in 2015 – based on the success of this campaign – Sara transferred World Nutella Day to Ferrero, the makers of Nutella.
I still enjoy the occasional jar of Nutella, spreading it on toast or pancakes, or using it as a dip for fresh fruit. But I will concede that with its main ingredients being palm oil and sugar, I have also sought out healthier alternatives.
The recipes I have found online are all quite similar, combining hazelnuts (roasted or roast-your-own) with cocoa powder, healthy oils, a touch of vanilla extract, and the sweetener of your choice. I sometimes use stevia, as this natural, non-calorie sweetener makes this spread more keto-friendly.
Here are a few links that may be worth checking out:
https://thebigmansworld.com/healthy-homemade-nutella-recipe/
https://minimalistbaker.com/4-ingredient-nutella-vegan-gf/
https://chocolatecoveredkatie.com/better-than-nutella/
I’ve also made a simpler version, which isn’t really Nutella as it’s based on other nut butters, but it has proven equally delicious and doesn’t require much prep time. For example I’ve spooned natural peanut butter or almond butter into a dish, added a few squares of dark chocolate (along with a little sweetener – like stevia – if needed), and microwaved it until the chocolate melts. Stir and use as a spread or dip.
You can vary the proportions, depending on how chocolatey – or how nutty – you want your mixture. Either way, it’s healthy, delicious, and can be a nice low-carb alternative to the real thing.
So feel free to get creative, and celebrate World Nutella Day this Sunday. And if you come up with a unique, scrumptious, and/or wild idea for this world-famous spread, feel free to drop us a line!
Until next time…
Neil
