I came across THIS recipe for “primal Nutella” quite awhile back, and have been wanting to try it since. I finally remembered to pick up some hazelnuts while we were at Whole Foods the other day, so I couldn’t wait to get home and make it! I basically followed the original recipe, but used honey instead of stevia and shucked the hazelnuts differently.
Recipe: Nutella for the Clean Eater
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3 TBSP unsweetened cocoa powder
2-4 TBSP honey
coconut oil (add 1 TBSP at a time) I ended up using about 3 TBSP
Preheat the oven to 350 degrees. Pour the hazelnuts onto a baking sheet in a single layer and bake for about 10 minutes, until the skins start to crack. Immediately pour into a clean kitchen towel and wrap tightly. Let sit for about a minute and then rub the hazelnuts in the towel to remove the skin. Open the towel periodically and move the nuts around, then rub some more. Pour the nuts into a bowl to cool completely (it’s ok if some of the skins don’t come off, just make sure most of them have):
Once the nuts are cooled, pour them into a food processor and process until the nuts are a “cookie dough” consistency. Add the cocoa powder and honey, and process until combined. Add a TBSP of coconut oil and blend. Check on the consistency–you want to end with a peanut butter consistency, so keep adding coconut oil until you are there. Pour into a glass jar and store. I’m not exactly sure how long this will store for, but I would imagine it would be eaten before it goes bad! Store in the fridge for a longer shelf life.
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[…] ShareI based this recipe off my my Almond Butter Fudge recipe, but wanted to try using my Homemade Nutella in it. […]