Low Sodium Homemade Nutella B-Ready
Indulge in a guilt-free twist on a beloved treat with this **Low Sodium Homemade Nutella B-Ready** recipe! Perfect for those mindful of sodium intake, this creative take on the classic combines the rich, velvety goodness of a homemade hazelnut-chocolate spread with the crunch of golden phyllo shells. Made with roasted hazelnuts, 70% dark chocolate, and a touch of vanilla, the decadent filling is packed with bold flavors and crafted to perfection. The crispy phyllo shells, brushed with a delicate honey-water glaze, add just the right amount of sweetness and texture. In just under an hour, you can whip up this delightful, homemade snack that’s perfect for satisfying cravings or impressing guests. Easy to prepare, customizable, and utterly delicious, these low-sodium treats will leave you coming back for more. Ideal for dessert lovers and snack enthusiasts, this recipe reinvents indulgence with a healthy twist!
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Recipe Information
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
Instructions
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.
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.
Melt the dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring until smooth, then let it cool slightly.
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.
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.
For the wafer shells, cut each phyllo sheet into thirds. Combine honey and water in a small bowl to make a glaze.
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.
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.
Once cooled, fill each phyllo shell with the homemade Nutella spread using a spoon or piping bag.
Serve immediately for best texture, or store filled shells in an airtight container for up to 2 days.
Nutrition Facts
Calories |
3329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 257.3 g | 330% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 122 mg | 5% | |
| Total Carbohydrate | 241.9 g | 88% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 131.4 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 592 mg | 46% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 3200 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
