Oh my, this Nutella. If you can stop snacking on the roasted hazelnuts, you'll have enough left for this even-better-than-store-bought Nutella recipe. So easy. So good, on bread, bananas, in cookies, in crepes, on your fingers. How do you like your Nutella?
1 cup roasted hazelnuts*
2 tablespoons maple syrup
2 tablespoons cocoa powder
2-4 tablespoons milk (I used half dairy and half almond)
1 tsp vanilla
* Roast hazelnuts in a 350º oven for about 10 minutes
Once cooled, remove shells by rubbing hazelnuts between your hands. Remove as much shell as you can for a creamy texture.
In a food processor, blend the nuts to a very fine nut flour consistency.
Finally, add the rest of the ingredients and blend until creamy.
(Next time I will be sure to remove all shells and process a little longer as I would like mine smoother.)
I imagine this won't last long.
(inspired from www.mywholefoodlife.com)