Nutella is so versatile, when I was younger I used to grab a spoon of it, mix it with corn flakes & some raisins, wrap it up in a cling-film ball & pop it in the freezer for about 20 minutes.
I would end up with a delicious, crispy, chewy, chocolatey ball to munch away on. Seriously try it. Its too easy.
But as I have grown older, my metabolism isn't exactly what it used to be. Now I have to resort to alternatives. But don't you worry, you will not be missing out on one single ounce of roasted chocolatey hazelnut flavor or creamy smooth texture. This recipe is guaranteed to impress, it is absolutely delicious smeared over banana slices, as a chocolate dip accompanied by pieces of juicy apple or spread heavy handily on my vegan, paleo, gluten free dairy free crepes.
(9 SERVINGS PER JAR)
Amount Per Serving (25g)
Calories from Fat 59
Total Fat 6.6g
Total Carbohydrates 12.2g
Dietary Fiber 1.5g
Vitamin A 0%•Vitamin C 1%Calcium 1%•Iron 2%
1 cup hazelnuts
¼ cup cocoa powder
5 tablespoons agave nectar
1 tablespoon vanilla extract
1 tablespoon hazelnut oil
pinch celtic sea salt
Transfer the hazelnuts to a towel and rub off the skins if you can (I didn’t have a lot of luck with this).
In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed.
Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
Store in a glass mason jar in the refrigerator.
Bring to room temperature before to serving.
Serve on delicious healthy crepes with strawberries.