New Nutella light recipe! Very simple to make, non-grainy texture, spreadable but similar to a chocolate cream, this special Nutella that I propose today is sugar free, and has about 130 calories per 100 grams.
You can get rid of half a jar without too much guilt, it doesn’t even have lactose or gluten, and it can be kept in the fridge for about 4-5 days without problems. Here’s how to make it, it’s very simple to do, you just need a whisk and the following ingredients that you can find on the internet or bio.

NUTELLA SUGAR FREE
Dose of about 450 grams

40 grams of bitter cocoa type Perugina
6 tablespoons of erythrol (or other sweetener: in this case the doses must be revised depending on the type)
vanilla aroma to taste
8/10 grams of xanthan gum type myprotein (you can also find similar bio)
300 ml of soy or rice milk or coconut vegetable drink (I tried with that of rice)
35 grams of organic hazelnut butter
a pinch of salt
Kcal 130 about every 100 grams (cho: 12, fat: 8, pro: 2.8)

Procedure:
in a saucepan, mix the cocoa with the erythrol, the vanilla, the salt. Add the milk slowly, mix well and put on the fire for a few minutes, as long as the ingredients blend together, but do not boil. Turn off the heat, add the xanthan gum and whisk the mixture for a couple of minutes. Then pour in the hazelnut butter and honey, take the whisk back and mix for another two minutes. The texture is similar to a cream (it is not pasty like Nutella because it has little oil), but the texture is smooth and easily spread.
Pour the Nutella into a 450 ml jar and let it cool completely before putting it in the fridge.

* Instead of xanthan you can try some other thickener, for example guar gum, in this case the doses change, so experiment yourself.
* It’s not a bad idea to whisk a scoop of protein powder into it, which would also make it thicker: like whey.