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World Nutella Day

Posted on: Feb 5, 2021

Do you like ‘Nutella”?

Nutella, in case you don’t know, is a spread flavoured with cocoa and hazelnut and it’s known all over the world. It was first introduced in Italy in 1964, but is now popular throughout the world and people often think it’s a new spread – with overnight success. The reality is that it’s over 50 years old! The first Nutella Day was in 2007, and is the brainchild of a Nutella enthusiast and blogger, Sara Rosso. Each year, the company behind it The Ferrero Group, selects one Nutella lover to the lead the celebrations.

On February 5 each year, Nutella fans post pictures, recipes and messages, sharing their love for the spread. In 2005, nearly 28,000 fans gathered together in Gelsenkirchen, Germany to participate in the world’s largest continental breakfast. It was in 2014 that Nutella marked it’s 50th birthday, and held celebrations in ten countries around the world and in 2017, the first Nutella Café opened at Chicago’s Magnificent Mile.

How can you enjoy Nutella with when you are allergic to nuts and other allergens?

Sadly though, as much as many people love Nutella, it is not something that those of us with nut allergies can eat. Of its ingredients, hazelnuts are the largest percent, at 13%. As a child it is one of the many pleasures and choices for sandwiches, and it must be difficult when you see your friends eagerly eating their chocolate spread snacks and you are left out – yet again!

There are vegan versions of chocolate spread, but many of them still contain nuts, or have the caveat, ‘may contain nuts.’ One alternative is Plamil, ‘So Free’, Organic Milk Alternative chocolate spread. Both dairy and nut free.

But how about making your own?

We found this recipe for Cacao chocolate Spread, which is dairy and nut free. To have a nut taste, you could mash some Cheeky Choc Hazelnot flavoured Gnawbles into the spread, and then you would have your own, safe, version of chocolate nut-tasting spread!

Recipe: Cacao Chocolate Spread (Nestandglow.com)

Prep time: 5 mins

Additional time: 2 hours

Ingredients

1 can coconut milk 400ml

4 tbsp Cacao/Cocoa powder (Creative Natures Organice Cacao Powder)

4 tbsp. coconut sugar

1 tsp vanilla

Instructions:

  • Place everything in a blender and blend for 1 -2 mins until everything is mixed and broken up.
  • Chill for 2 hours in the fridge and it’s ready.
  • Keep in the fridge and use within a week
  • Use coconut milk that doesn’t have added stabilisers as they will prevent it from setting.

We would add: Crush some Cheeky Choc Hazelnot Gnawbles into the mix too.

Another recipe:

No Nuts Nutella:

Ingredients:

120g sunflower seed butter

50g icing sugar

30 g cocoa

100 ml chocolate dairy free milk

Method:

Gently blend together sunflower butter, cocoa and icing sugar. Slowly mix in whatever milk you consume to reach desired consistency. Again, add in crushed Cheeky Choc Hazelnot Gnawbles into the mix.

( https://www.freefromfarmhouse.co.uk/recipes/nuts-nutella-nut-free-dairy-free-chocolate-spread/ )

 7 Nutella Fun Facts:

  1. France is the largest consumer of Nutella in the world, and the largest producer of the hazelnut-based cream.
  2. 100,000 tonnes of Nutella, accounting for 25% of the world production, are produced every year from the Villiers-Ecalles establishment.
  3. In 2016 a French couple were banned from calling their daughter Nutella, by French courts, with judges believing the child would be mocked as she grew up.
  4. All of the Nutella sold in a year could be spread over 1,000 football pitches.
  5. There are 52 hazelnuts in every 14-ounce jar of Nutella.
  6. In 2008, Michele Ferrero (who perfected his father, Pietro’s recipe and created Nutella), became the richest man in the world with an estimated $11 billion. He died in 2015 at the age of 89.
  7. In 2013, the spread made the headlines in Germany when thieves pulled off a $20,000 heist, stealing 5 metric tons of Nutella from a parked truck.

A few weeks earlier, Columbia university were at the centre of news when it was found the school was spending $6,000 per week on the spread for one of its dining facilities, where students were allegedly eating up to 100 pounds per day.

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