Monday, June 7, 2010


when i lived in italy i ate mass quantities of nutella with my roommates. everything was perfect then, and the day i realized that nutella had hydrogenated oils was a sad, sad day. until now. here it is, better than ever...


1/2 cup toasted hazelnuts with skins peeled (i usually toast mine in a toaster oven at 350 F for apx 10 minutes, but once they are slightly browned and fragrant, you'll know they're ready)
1 tsp extra virgin olive oil (or any vegetable oil really, it's only added for consistency)
1 tsp unsweetened cocoa
1.5 ounces dark chocolate (i used 70%), melted and cooled
1/2 tsp of vanilla
1/4 cup confectioner's sugar

run the hazelnuts through a food processor until they are the consistency of peanut butter. add all of the other ingredients, giving the mixture a quick blend by hand to prevent the confectioner's sugar from poofing up at you once you turn on your machine. process until smooth and try not to eat it all in a day...

note: my final product was grainier than store-bought nutella, but i liked the added texture. it was also less sweet because nutella is made with milk chocolate.


Anonymous said...

i was perusing through your blog, after hearing rave reviews from lisa and mari, and found THIS recipe. needless to say i am excited to make hydrogenated oil-less nutella.

very cool blog.

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