Low Sodium Homemade Nutella B-Ready
Indulge in the irresistible charm of Low Sodium Homemade Nutella B-Ready, a guilt-free twist on the classic treat that’s perfect for anyone seeking a healthier yet decadent snack. This recipe combines the rich, nutty flavor of freshly roasted hazelnuts with creamy dark chocolate (70% cacao) and a touch of natural vanilla for a luscious, low sodium Nutella-inspired spread. Encased in light, crispy phyllo shells sweetened with a delicate honey glaze, these bite-sized delights are both crunchy and smooth, making them the ultimate portable dessert. With simple, wholesome ingredients like unsweetened cocoa powder, milk powder, and neutral oil, this recipe is a breeze to make at home. Ready in less than an hour and perfect for sharing, these homemade Nutella B-Ready treats are ideal for snack time, parties, or an on-the-go energy boost.
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Ingredients
- 250 grams whole hazelnuts
- 120 grams dark chocolate (70% cacao)
- 20 grams unsweetened cocoa powder
- 50 grams powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons neutral oil (like canola or vegetable)
- 20 grams milk powder
- 4 sheets low sodium phyllo sheets
- 2 tablespoons honey
- 2 tablespoons water
Directions
Step 1
Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and roast them in the oven for 10-12 minutes or until the skins start to crack. Remove from oven and let cool slightly.
Step 2
Once cool enough to handle, place the hazelnuts in a clean kitchen towel and rub them to remove the skins. Transfer the peeled hazelnuts to a food processor and blend until they form a smooth paste.
Step 3
Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring until smooth, then let it cool slightly.
Step 4
Add the melted chocolate, cocoa powder, powdered sugar, vanilla extract, neutral oil, and milk powder to the hazelnut paste in the food processor. Blend until the mixture is smooth and creamy.
Step 5
Taste the hazelnut spread and adjust sweetness or cocoa flavor as needed, then transfer it to an airtight container and let sit at room temperature.
Step 6
For the wafer shells, cut each phyllo sheet into thirds. Combine honey and water in a small bowl to make a glaze.
Step 7
Take a phyllo strip, lightly brush with the honey-water glaze, and gently shape it into a cylindrical shell about 4 inches long by curling and pressing the edges together. Repeat with remaining strips.
Step 8
Bake the phyllo shells in a preheated oven at 350°F (175°C) for about 5-6 minutes, or until golden brown and crisp. Allow them to cool completely.
Step 9
Once cooled, fill each phyllo shell with the homemade Nutella spread using a spoon or piping bag.
Step 10
Serve immediately for best texture, or store filled shells in an airtight container for up to 2 days.
Nutrition Facts
| Serving size | (689.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3329.3 |
| Total Fat 257.3g | 0% |
| Saturated Fat 48.6g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 19.4mg | 0% |
| Sodium 122.5mg | 0% |
| Total Carbohydrate 241.9g | 0% |
| Dietary Fiber 44.7g | 0% |
| Total Sugars 131.4g | |
| Protein 60.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 591.9mg | 0% |
| Iron 30.7mg | 0% |
| Potassium 3200mg | 0% |
Source of Calories