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
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/