Nutella! A weakness for many, and one of the biggest sins when we are given the whole jar 😉
It’s been quite a long time since I have eaten commercial nutella, and I’ve been determined not to eat again until I made my own homemade nutella. On our last trip we had many amazing experiences, not only did we discover new places but we also had the opportunity to share with my brothers in law their cooking skills.No doubt they are exquisite cooks, and their tendency for organic and vegetarian, make their kitchen a unique experience. They shared this recipe with us and had the opportunity to make it at their place. We certainly won’t need more supermarket nutella, we’ll go with the homemade version
Homemade Nutella (vegan)
1 cup raw hazelnuts in shell
1 1/3 water
3 heaping tablespoons of rolled oats
3 heaping tablespoons brown sugar
4 tablespoons agave syrup
1 teaspoon soy lecithin
1 pinch of salt
3 heaping tablespoons cocoa 100%
1. Toast the hazelnuts in a pan. If you have hazelnuts without the shell they should be toasted anyway because the temperature is what helps with texture and flavor.
2. Once toasted an easier way to remove shells is to put the hazelnuts in a kitchen wipe and cover them completely. Move your hands with pressure in circles and that will help remove the shell.
4. In a food processor add the hazelnuts, still hot and stir for about 4 minutes until it becomes a nutella-like consistency, not flour-ly like. If you have the consistency of flour or ground nuts continue processing.
It will last in the fridge for 5 days especially if you live in a hot climate.