The substance is the chocolatey goodness that is Nutella™. For a person who has diabetes, Nutella™ is like a flame to a moth. If a jar of Nutella™ is in my house, given half or even a gazillionth of a chance, I will eat it, a large spoonful at a time, and that is A Very Bad Thing for a diabetic person to do.
My diabetes meant that I had to eliminate it from my house entirely and forever. I was sad. :(
But then the internet came to my rescue! I found that there was a sugar free version of the chocolatey hazelnut spread online ... but upon reading the ingredients, I couldn't do it. There is too much crap in it. To be honest, there is probably too much chemical crap in regular Nutella™ too. I fumed for awhile, but then I thought, maybe ... maybe I can make my own. Hmmmmm.
So, just for fun, I searched for recipes. Bam! There are lots!! Woohooo!
And all of them had powdered sugar and chocolate chips! Booo! :(((
But by then, I really wanted my Nutella™. I looked in AllRecipes.com (apparently my go-to recipe place online), and found this. It was a recipe both time consuming (roast your own hazelnuts and take the wrappers off??? melt chocolate in a double boiler in this heat???) and filled with sugar. I laughed and ordered already roasted unsalted husk-fee hazelnuts from here and also dark chocolate sugar free chocolate chips from here too. Take that, sugar and already-wrapped hazelnuts!
Everything was ready. I put a cup of hazelnuts in the food processor and ground them till they were paste. I had to stop and spatula them into place a lot, but my fire to get sugar free Nutella™ helped. I added the other ingredients (I used regular granulated Splenda™, but you can use more natural sweetners too -- Swerve™ and Lakanto™ both have powdered sugar varieties, and there is liquid stevia too), and while they were grinding in the background, I put 12 ounces of the sugar free dark chocolate chips in the microwave on a medium power setting for 4 minutes til they were all melted (Ha! No double boiler mess!) and added them to the food processor and let it all blend together. The whole process took maybe 20 minutes.
I tasted it. It was heavenly! Chocolate goodness that I had known before ... well, it wasn't exactly the same as Nutella™ ... it was better! They used milk chocolate, mine used dark chocolate; they used sugar, mine didn't. And my Nutella™ used way less chemical crap too. And I added sea salt that was unground to add a salted chocolate taste, but mostly because I was too lazy to grind it up.
I am in chocolatey goodness heaven. Pardon me while I get my spoon.
Nutrition info of my recipe according to MyFitnessPal.com