PB & Nutella Pops
How good do creamy Nutella Popsicles sound? Freakin good, but not as good as Peanut Buttery Nutella Popsicles! 😛
I’m excited to share this simplified and healthified homemade Nutella recipe with you. You can spread it on toast, dip in some fruit, or even spoon it straight from the jar. I wanted to try something a little different with my homemade Nutella and figured popsicles were a perfect idea since the weather is warming up. I also had some coconut cool whip in my fridge, which is meant to be put to use for something cool anyway, right? Right.
For the Nutella:
- 2 cups raw hazelnuts
- 1/4 cup cacao powder
- 1/4 cup vanilla almond milk
- 1/4 cup agave or pure maple syrup
- Small pinch of salt (optional)
Method for the Nutella:
- Preheat oven to 350 degrees.
- Spread out the hazelnuts onto a baking sheet, then toast in the oven for 7-10 minutes, or until darkened and their shells are beginning to loosen.
- Remove from the oven, the allow to cool for 1-2 minutes.
- Using a paper towel or kitchen towel, rub off as much of the hazelnut shells as you can, so that your Nutella will turn out smooth.
- Next, add the shelled hazelnuts into a food processor and blend until creamy, about 3-5 minutes
- Then, add in the cacao, almond milk, and agave and blend again until combined well and smooth.
- Taste and adjust to desired creaminess and sweetness.
- Store in the fridge in a Mason Jar or use to make popsicle recipe below!
For the PB & Nutella Pops:
- 3 cups cool whip or coconut whip
- 1.5 cups milk of choice
- 1/3 cup Nutella
- 1/3 cup all-natural peanut butter
Method for PB & Nutella Pops:
- Place the cool whip, milk, Nutella, & peanut butter in a blender and blend until smooth.
- Transfer to popsicle molds and freeze for at least 6 hours.
- Carefully, remove the popsicles from the molds and enjoy!