Homemade Nutella!


Urban Hippie hazelnut coconut sugar chocolate almond milk nutella sauce

INGREDIENTS

  • 2 cups (heaping) hazelnuts, preferably skinned (about 10 ounces)
  • 1/3 cup coconut sugar
  • 1/2 pound semisweet or bittersweet chocolate, coarsely chopped
  • 1/4 cup unsalted butter, (earth balance) cut into 1″ pieces, room temperature
  • 1/2 cup heavy cream/almond milk
  • 1/2 teaspoon kosher salt

PREPARATION

Preheat oven to 350°F. Spread out nuts on a rimmed baking sheet or in an ovenproof skillet. Roast, shaking sheet once for even toasting, until deep brown, 13-15 minutes. Let cool completely. (If nuts have skins, rub them in a kitchen towel to remove.)

Grind hazelnuts and sugar in a food processor for about 5 minutes until it liquifies.

Place chocolate in a medium metal bowl. Set bowl over a large saucepan of simmering water; stir often until chocolate is melted and smooth. Remove bowl from over saucepan; add butter and whisk until completely incorporated. Whisk in cream and salt, then hazelnut paste.

Special thanks to MELISSA HAMILTON AND CHRISTOPHER HIRSHEIMER.


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