Notella Nosh

Yep, you read correctly. I didn’t mean to type Nutella, indeed today’s post-as promised-is about Notella.

We are a house of Nutella. I love it. I eat it by the spoonful or drizzle it over strawberries or dunk my bananas in it. I melt it to put over my coconut ice cream or spread it on my gluten free toast. But when I started to look at the allergies my clients have, many of them aren’t able to eat this fabulous delight!! I realized the nut allergies many of my friends and clients have prevent them from enjoying in this nutty-chocolatey treat (insert very, very sad face).

So, what to do? Make a nut free (and, ahem, allergy free to boot!) Nutella. A Not-ella of sorts. So please, enjoy the recipe. Do with it what you will. And I will certainly not judge you if you end up eating half of the batch before you even put it away for storage. (insert very, very happy face!!).

Makes approximately 1 ¼ c. spread
  • 1/3 cup organic cane sugar
  • 3 T. good quality cocoa powder (not Hershey’s people! Spend the extra dollar or two for something that tastes exponentially better!)
  • 1/3 c. rice milk
  • 3 T. Enjoy Life ® Mini Chips
  • 1 tsp. vanilla bean paste (I prefer Nielson-Massey)
  • ½ c. sunflower seeds, lightly toasted
  • 1 T. sunflower oil
    1. Whisk together the organic cane sugar, cocoa powder and rice milk in a small saucepan. Turn heat to medium and bring to a simmer, whisking occasionally, for 4-5 minutes until sugar is dissolved.
    2. Remove from heat and add the Enjoy Life ® Mini Chips and vanilla bean paste. Set aside.
    3. Meanwhile, add the sunflower seeds and sunflower oil to the bowl of a small food processor. Pulse until seeds are coarsely blended.
    4. Add 1/3 c. of the chocolate mixture to the bowl and blend until seeds are broken down a bit more and the texture is a bit smoother, adding more chocolate if needed to blend easier.
    5. Scrape into bowl and add any remaining chocolate spread. Pour into jars and store in fridge until ready to use.

happy, healthy eating! ~kendra