How to Make Easy, Diabetic Friendly Peanut Butter Nutella (No Artificial Sweeteners, No Palm or Coconut Oil)
- 1 day ago
- 2 min read
The Nutella folks have come out with a new peanut butter flavor, which is good but loaded with sugar, palm oil, and not much by way of peanuts (the nuts included are mostly hazelnuts with a bit of peanuts and "peanut flavoring"). If you're on a diabetic diet or want to "eat healthy," the peanut butter Nutella is pretty much a hard "no." So, liking Nutella, I decided to make a version that is more edible. This version is full of roasted peanuts and sweetened with fiber- and nutrient-rich dates, not refined sugar. You can make the peanut butter Nutella in your food processor in minutes, and it's far more affordable than the commercial version. Try your homemade peanut butter nutella on toast, apples, pancakes, and whatever you normally smear the stuff on (including a spoon). I like to use it in cookies and swirl it into sourdough bread, which you'll see in the photos. Enjoy!
Diabetic Friendly Peanut Butter Nutella -- Makes about 2 cups
1 cup of unsalted roasted peanuts
1/4 cup of cocoa powder
3/4 cup of date puree (barely cover pitted dates with boiling water, cool, and process
the mixture in a food processor or blender until you have a puree)
2 tablespoons of canola oil
1 teaspoon of vanilla
1/8 teaspoon of salt
1/2 -2/3 cup of water
Put the peanuts and cocoa powder in the bowl of a food processor fitted with the S-blade and process them until the peanuts are ground (2-3 minutes). Add to the mixture the date puree, oil, vanilla, and salt and process them in. Gradually add the water while the food processor is running until you get the texture you want. The mixture will smooth out as you process it and add the water. Store the Nutella mixture in a sealed container in the refrigerator.
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