Lynn Gold (figmo) wrote,
Lynn Gold

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Mad Scientist In The Kitchen: Not-tella

Today's experiment: Sugar-Free Nutella.

After much research and some experimentation, I wound up with the following recipe:
  • 1 c pre-shelled hazelnuts
  • 1/2 c unsweetened cocoa powder (the higher the fat, the better)
  • 1/2 c dry nonfat milk powder
  • 1/3 c artificial sweetener or the equivalent - 8 packets (you might want to use a few more)
  • 3/4 cup milk (I used nonfat)
  • 6 T walnut oil (I'd have used hazelnut oil if I'd had it available)
  • 1/4 c warm water
  • 1 tsp vanilla extract
To make the not-tella:
  1. Get the skins off the hazelnuts. They taste bitter.
  2. Put the hazelnuts into the work bowl of your food processor and process for at least five minutes. You're trying to get this as close to a nut butter as possible.
  3. When the nuts are mostly a pasty glob, add the sweetener, milk powder, and fake sweetener.
  4. Once the aforementioned ingredients are combined and well-blended, add the cocoa powder 1/4 cup at a time, blending well between additions.
  5. Add the milk 1/4 cup at a time, incorporating each 1/4 cup before adding the next.
  6. Add the walnut oil, 1 T at a time.
  7. Add the warm water, drizzling it in slowly.
  8. Add the vanilla extract and blend until totally mixed.
Your Not-tella will be spreadable and immediately usable; if you'd like it a bit thinner, add more water.

This can be kept in the refrigerator in a sealed container for a week or two, depending upon the freshness of the ingredients.
Tags: cooking
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