I’m going on a sugar-free stint! In other words, no refined sugar, no dried fruit, no honey, no prepared foods with sugar in them (anyways, yuk to prepared foods). Notice, however, I left out “no desserts.” I’m kicking it off with this awesome hazelnut spread that does away with the sweet but keeps all the flavor.
Pro tip: if you’re unimpressed with the quality of something you just made, call it “rustic.” It immediately turns your recipe’s rough edges into a selling point. Since I don’t have an expensive, high-end food processor and my ears can only take so many minutes of loud noises, I decided to call it quits before the nuts were completely smooth. If you have the patience or the hardware, continue to blend until it’s the consistency you like. Mine had the nutty taste of toasted hazelnuts, the subtle overtones of cacao, and a runny (but not oily) consistency.
I’d give you serving suggestions, but by the time you get around to trying them, you’ll have eaten the whole jar.
Rustic Chic Nutella
- 1 cup raw hazelnuts
- 1 1/2 Tbsp cacao nibs
- 1 1/2 tsp cacao powder
- 1 tsp vanilla extract
- 1 Tbsp coconut oil, melted
- pinch salt
- Preheat oven to 350°F. Spread hazelnuts on a baking sheet and roast for 11-13 minutes until toasted.
- Remove the nuts from the pan and rub on a towel to remove the skins.
- Combine all ingredients in a food processor and grind on high speed until very smooth.