The Anti-Inflammatory Cookbook | New-tella Pro Chocolate Hazelnut Spread

Since posting my New-tella recipe last year, I’ve been hard at work refining it to try to make it more nutritious and less reliant on extraneous ingredients. At last, I’ve succeeded. Its distinctive taste is still present and correct, but it now also packs a protein punch that makes the indulgence at least a little more justifiable – particularly if it’s spread on top of one of my post-workout PrOAT Cakes. Introducing New-tella Pro – a protein-rich, Nutella®-like chocolate and hazelnut spread that’s perfect for pancakes, but far easier to make.
  200g whole hazelnuts [£1.79]

25g cocoa [I’d recommend Cadbury’s Bourneville as the ingredients are limited to cocoa. You can usually get it for about £2.00 per 250g, so 20p]
300ml skimmed milk [89p per 2.72l, so 10p]
125g clear honey [99p for 340g, so 36p]
150g Bulk Powders pure whey isolate unflavoured powder [£46.79 per 5kg, so £1.40]
TOTAL COST TO MAKE ONE BATCH (APPROXIMATELY 20 SERVINGS):
£1.79 + £0.20+ £0.10 + £0.36 + £1.40 = £3.85
  TOTAL COST PER SERVING: £0.19


 


ONE
Pre-heat the oven to 180°c. 

TWO
Tip the hazelnuts onto a baking tray and roast them in the oven for 10-12 minutes.

THREE
Add all the ingredients to the blender. The roasted hazelnuts should go in last for best results.

FOUR
Blend the ingredients until the spread is as thick as you like it. The longer you blend the mixture, the more paste-like it will become. I find that it reaches the consistency of Nutella® within about a minute.