• Almond & Pecan Nutella

    Almond & Pecan Nutella


    Almond & Pecan Nutella


    Don’t judge me, but I went through a stage of buying a jar of Nutella every month. The combination of nuts and chocolate is always a winner for me, but I struggle to limit my portion sizes when I really like something. Thankfully, I found a recipe for healthy Nutella online and my waistline and cholesterol levels were rescued. But after a while of using only hazelnuts to make Nutella I began to wonder how it would taste if I used other types of nuts. I began to experiment and I found that almonds and pecans were a great combination; it didn’t take me long to perfect my recipe.

    When eaten in moderation I have zero guilt about eating my Almond & Pecan Nutella because both nuts have nutritional benefits and the use of Erythritol instead of regular sugar reduces the total calories significantly. Let me fill you in on the nutritional benefits:

    • Almonds are a source of fibre, protein, magnesium, potassium, calcium, and vitamin E; plus, they help lower bad cholesterol (i.e., LDL cholesterol).
    • Pecans are also a good source of fibre, and they provide copper, thiamine, and zinc.

    In summary, these nuts contribute to maintaining a healthy immune system and other functions such as wound healing, red blood cell production, and brain function.  I’m truly proud of my recipe and I hope you enjoy eating it as much as I do.


    • • •


    Almond & Pecan Nutella


    Image result for clock symbol  Prep: 50 mins.  Image result for effort symbol Difficulty level: Easy


    • 450 grams blanched almonds
    • 280 grams pecans
    • 1 & 1/4 cup Erythritol (shop here: https://amzn.to/3htTQ98)
    • 4 tablespoons cocoa powder
    • A pinch of salt


    1. Preheat a fan oven to 150 °C and line a baking tray with parchment paper.
    2. Place the nuts on the baking tray and bake for around 36 minutes (they should be lightly browned at this point). Let the nuts cool for a couple of hours.
    3. Once cool, put the nuts into a food processor and process for about 4 minutes until you get a butter-like consistency.
    4. Add the cocoa powder, erythritol, and salt then process again for a few minutes until well mixed and smooth.
    5. Allow the mixture to cool down for a few minutes then place in an airtight container and store it in the fridge for up to 8 weeks (that is if you can resist eating it all in one week!).



    • Erythritol has zero net carbohydrates and zero calories BUT feel free to use regular sugar if you prefer. I would start with just 1 cup of sugar first and if it’s not sweet enough then add more.
    • I like to roast my nuts on a low heat for a longer period of time. I find that roasting them intensifies the flavour.


    Almond & Pecan Nutella


    Almond & Pecan Nutella


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