Friday, November 28, 2014

Chocolate Hazelnut Butter (Nutella II)

Chocolate Hazelnut Butter (Nutella II)
The last time I tried to make Homemade Nutella, I used a can of coconut milk and melted chocolate and although I enjoyed it and gobbled it up within days, I wanted to try making it again with slightly different ingredients.  This is a twist on my Chocolate Walnut Butter recipe, using hazelnuts instead and switching around the ratio of a few ingredients.  I have to admit, I think both my kids and I preferred this version, although it had been so long since I made the last one, it is a little hard to remember.  I like knowing that what goes into this yummy chocolate spread is all fairly healthy, so that I can enjoy it on toast, or a piece of fruit, or simply with a spoon, and know that I am treating myself in a responsible way.  And it tastes amazing. If you are not as big a fan of chocolate as I am, you should try the Maple Cinnamon Hazelnut Butter recipe instead.  That is definitely my son's favorite and honestly, a close second in my opinion to this one as well.

Chocolate Hazelnut Butter (Nutella II)
All mixed together

1 C. raw hazelnuts, chopped
1/2 C. pure maple syrup
1/3 C. dark cocoa powder
1/4 C. organic virgin coconut oil, melted
1/4 C. organic half and half
1 tsp. pure vanilla extract
1/2 tsp. salt

Add all the ingredients into a large food processor and combine until smooth.  Store in a sealed container in the fridge for up to two weeks,

ready to store in the fridge

close up view

spread onto toast

part of a delicious breakfast for a hungry girl
(already ate my fruit!)

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