Nutella – yummy, healthy and home-made

photo (24)

The idea comes from a Thermamix recipe – one of many – but I have decided to make it yet a bit healthier (and there is still room for you to improve on it further, e.g. replace the white chocolate)

120 g toasted peeled hazelnuts
30 g dark Agave Syrup (or other natural sugar substitutes, like Styvia)
100 g dark 70 % Lindt Chocolate
100 g white Lindt Chocolate
100 g full-cream milk
60 g organic coconut oil
1 tbsp Brandy (well, I used the Austrian ‘Stroh’-Rum, but that’s a luxury item here)
2 tbsp raw cacao

Blended it until I had the smooth shiny appearance on the photo.
Pour into a jar and keep refrigerated.

I usually don’t eat Nutella, but love this one.


Author: Barbara Hoi

I have worked for 14 years with Dyslexic and Asperger geniuses one-on-one, founded Sydney Dyslexia and Autism Sydney, worked in Mosman and at a beach retreat at the Entrance and wrote three books on Dyslexia ('the Right Brain for the Right Time', 'Nurturing the Secret Garden' and 'Learning your Times Tables in Three Bold Steps'). I believe these children and adults have a great gift and the ability to become leaders in their field. But I have also found that a proper diet as well as educating and working together with parents, friends and teachers matters even more. I am now working with small groups at the Entrance Beach Retreat, helping dyslexic adults fulfill their professional dreams and parents to help develop and nurture their child's potential.

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