1 cup raw hazelnuts
2 tablespoons 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
1. In a food processor, process hazelnuts for several minutes until clumpy and oily.
2. Add cocoa or carob powder, vanilla, salt, coconut oil and honey or agave nectar and process until smooth. Stir in flax or nut oil until reaching the desired consistency.
Ocelot's ThoughtsBy ocelot
A raw version of Nutella: a delicious, European, chocolate-hazelnut spread.
Nutella, 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.
A very yummy spread on a banana!
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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
I began soaking raw almonds and raw cashews last week without water changes. Are they safe to eat?marcin - 21 hours 18 min ago
Juicing PineappleClaireT - 2 days 21 hours ago
eyelashesharmonys - 3 days 7 hours ago
Eating just fruitTammiTrue - 6 days 29 min ago
Really Dry Skinamelykruskal - 1 week 1 day ago