My own sugar free (and actually organic) Nutella recipe

Or guilt free Nutella if you wish 🙂
Plus, if you use entirely organic products on the following recipe of mine as I (try to) do, you will bring the "guilt free" at a whole new level by the end of the process making you laugh at those Nutellas sold at the supermarkets which are actually sugar coloured brown without the benefits of brown sugar (in other words start reading the concentrations in sugar at the labels and after the initial shock you'll become a much better consumer for your body).

Here's the list of ingredients for Orestis Nutella:

100gr Hazelnuts (or a full tea cup)
3 table spoons of Cocoa
4 table spoons of olive oil
80 ml almond milk (or around 1/2 a tea cup)
4 table spoons of thyme honey

Before I continue a few comments about the ingredients:
It's impossible to achieve the exact same result as I do because I use my own organic olive oil (thanks to my olive trees), I make my own almond milk (not my own almonds though) and I use pure thyme honey from Crete bought from a local small bee keeper. However, you can modify things to match the resources you have. Coconut oil can be an alternative, your favourite milk and honey can take part too. Whatever you choose, don't cheap out and prefer products without added sugar. Cheap is at the selves of supermarkets already with more than enough sugar. The point here is to achieve something much more pure and nutritious without losing the joy of consuming it. Speaking of joy, the amount of honey you'll use dictates its sweetness so...listen to your tongue 🙂 At the end of the day, improvising does wonders in many aspects of life and our case here is no exception.

If you wanna go the extra mile of producing for own almond milk here's the how to:
Take 1 tea cup of almonds and soak them in water overnight. Next day drain them and put them in a blender with 2 tea cups of water. When the mix becomes homogeneous (or say there's nothing more to be cut by the blades of your device) it's time to empty that into a container of your choice by using a net to filter the almond milk. The stuff that the net holds has a lot of almond milk too so try to squeeze it and drain it further. The quantities suggested are enough for your Nutella plus a full tea cup of almond milk for your next breakfast. You can use as much as you want as long as you follow the 1/2 ratio between almonds and water in the blender.

Drooling already? Time to make some Nutella:
As you can see in the following picture the hazelnuts I've placed in the blender are all peeled off their inner skin hence their bright colour:

I actually picked the "naked" ones and left the rest to escort my beer sometime later. We don't really want their brown second skin cause it's kinda bitter. If you have no other choice but peeling them off then you can first try to do so by hand or by rubbing them against each other and if this still doesn't work then you may wanna tray treating them in a pan for a few minutes and then rub them in a towel. Don't go far with the heat in this case cause you might lose some of the hazelnut taste and flavour later.

Look how close my guess about their weight is:

Funny that my best guess ever (and possible) happened the first and only time I intented to share it!
Next step is to blend them until they become like peanut butter. In the middle of this process you'll probably have to take the unblended parts of the sidewalls. See their difference compared to the bottom part:

When the mixture becomes homogeneous and peanut butterish enough it's time to add the oil and cocoa (don't be too hysterical about it cause one way or another it will in the next steps of blending). Blend for a couple of minutes and it should look like this:

It's still not thick enough for a Nutella but don't worry, it will after the next step.
Time to add milk and honey:

You'll notice how thicker it is from the first seconds of blending it as your blender will start to struggle. After another couple of minutes your blending will make it look like this:

As you might be able to see there's still grains of hazelnuts in my mixture, mainly because I don't mind that much hence I don't have the best blender in the world neither I spend the whole day blending. Invest time and money on a good device if those grains are a deal breaker for you but in my opinion it doesn't add anything worth mentioning to the taste which is what I care about - I can tolerate the aesthetic.

Time to pour it in a vase which is my favourite moment watching it flow slowly and later licking every bit I didn't managed to put it (I'm still talking about Nutella OK? 🙂).
Here it is at its new home: