NUTELLA
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Best nutella, smooth, creamy, easy to make, simple ingredients. A great recipe! Feel free to double, triple or quadruple the recipe. This is a vegan, gluten free recipe. It makes a great foodie gift.
Ingredients
  • ½ cup hazelnuts
  • ¼ cup cocoa nibs Santa Barbara Chocolate or Dandelion or Valrhona
  • 2 tablespoons coconut sugar or maple sugar (adjust sweeteners to taste)
  • 2 tablespoons Lakanto Golden Monk Fruit or cane sugar or sweetener or sub for more coconut sugar (sugars must be ground)
  • 1 pinch Maldon salt
  • 1 large pinch vanilla powder
Method
  1. Peel hazelnuts: preheat oven to 350 F (170 C). Put hazelnuts on a baking tray with a Silpat and bake until the skins crackle and pop and the hazelnuts are golden. Remove from oven and let cool completely. Process the hazelnuts until a flour is formed in a Thermomix. Put all the ingredients in the refiner until smooth, make sure the paste is fluid and smooth. Check the taste and adjust sweetness as needed. Store in a sterilized Mason jar. Keep in a cool and dry pantry for about 6 months. Note: it will set as it cools, to use bring to room temp or warm lightly in the microwave.
Recipe by Vanessa Musi at https://www.vanessamusi.com/nutella/