1 cup raw hazelnuts
2 tablespoon raw cocoa or carob powder
1 teaspoon vanilla
¼ teaspoon salt
1 tablespoon honey or agave nectar
1 tablespoon coconut oil
flax or nut oil
Food process raw hazelnuts for several minutes until clumpy and oily. Add cocoa/carob, vanilla, salt, coconut oil and honey/agave, and process until smooth. Stir in flax or nut oil until you reach desired consistency.
Quantities of cocoa/carob, vanilla, salt, sweetener, and oil may be adjusted to taste. This would undoubtedly work at least as well, and be a touch healthier, with nuts soaked overnight, but I was looking for instant gratification. (Having now tried it with soaked nuts – it works, but use it up fast, because it doesn’t hold the hazelnut flavor very long.)
Ocelot's ThoughtsBy ocelot
A raw version of Nutella, a delicious European chocolate-hazelnut spread.
NutellaÂ®, in its original form, was first created in the 1940s by Mr. Pietro Ferrero, a pastry maker and founder of the Ferrero company. At the time, cocoa was in short supply because of rationing due to World War II, so chocolate was very limited. So Mr. Ferrero used hazelnuts, which are plentiful in the Piedmont region of Italy (northwest), to extend the chocolate supply.
Very yummy spread on a banana!
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