Nutella spread is a creamy chocolate/hazelnut spread that I first tasted in 1997 on a trip to San Francisco. It was imported from Italy and has since become very popular in the United States. It is sadly something I can no longer eat... which is the reason for today's post!
I experimented! And I must say that this is a close comparison to the delicious nutella on the market.
To make Fresh Chocolate/Hazelnut Spread:
You will need: Hazelnuts, cocoa, agave nectar, vanilla, coconut oil.
Step 1: Spread out 1 1/2 to 2 cups of raw, shelled filberts (hazelnuts) onto a cookie sheet lined with foil.
Step 2: Toast the hazelnuts in an oven set at 350 degrees F. for 12 minutes. The aroma is delicious.
Step 3: Let cool for 2 minutes, then pulse the warm nuts in a food processor until they become creamy. This will take about 3-5 minutes depending on your processor.
Step 4: Add 1/4 cup unsweetened cocoa powder, 5 Tablespoons of agave nectar, pinch of salt, 2 tsp. vanilla extract, 1 Tablespoon coconut oil. Pulse in the food processor until combined.
NOTE: This caused the oils from the nuts to separate on me and created a thick spread. Raw nut butters do tend to separate like this and just need to be stirred after they settle.
I used this spread as is to make Chocolate Hazelnut Bars, but may add some milk to it next time to see what happens.
To make Chocolate Hazelnut Bars:
Melt 1 and 1/2 sticks butter in a microwave.
Add 1/4 cup honey
Add 2 tsp. vanilla extract
Stir in 1 cup oatmeal
Stir in 1 1/2 cups flour of choice.
Retain some of the "dough" for the top of the bar cookie. Pat the majority of the "dough" into the bottom of an 8x8 or small rectangular pan.
Spread the hazelnut chocolate spread on top of this layer.
Sprinkle the remaining "dough" on top for "crumbles".
Bake at 350 degrees F for 23-25 minutes. The top will be golden brown.
Enjoy!
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