Mock Nutella {Recipes}
I love love NUTELLA. I can seriously eat it by the spoonfuls, yet I realize that its just sugar and palm oils. I wanted to see if I could come up with some mock versions that tastes good. I put in the exact same ingredients but I just sub the sugar for a more cleaner one and of course I have to put my own twist on it too.
So you really LOVE this stuff?
Well try these instead…..
MAKE ROASTED HAZELNUTS:
Preheat oven to 350° F. Place hazelnuts in a single layer on a shallow baking pan. Toast until the skins are almost black and the meat is dark brown, about 15 min. Stir the nuts halfway through baking to ensure an even color. To get rid of the bitter skins, wrap the cooled hazelnuts in a clean kitchen towel or paper towel. Rub until most of the skins come off, but don’t worry if some remain. Store in the fridge.
LETS MAKE THEM NOW…………………….
Ingredients
2 cups roasted hazelnuts
20 dates, soaked overnight, soaking liquid reserved
1/4 cup unsweetened cocoa powder
2 teaspoons pure vanilla extract
1/2 teaspoon salt
1/4 cup full fat coconut milk
1/2 cup reserved date liquid + 2-3 dates
stevia to taste (optional)
Method
Process nuts in a food processor or high speed blender, scraping down the sides of the bowl occasionally, until they have liquid like, about 5 min. The heat and friction will extract the natural oils, and you will get hazelnut spread!
When the nuts have liquified, add the rest of the ingredients.. Emulsify to the consistency you like.
Transfer the spread to an airtight container, and store in the refrigerator up to 4 hours. This will kee for 1-2 months. Remember to stir before using.
Ingredients
2 cups whole roasted hazelnuts
1/2 cup honey or maple syrup
1/4 cup of milk of choice
1/4 cup unsweetened organic cocoa powder
1/4 cup nut oil like hazelnut or macedamican
1/2 tsp vanilla extract
1/8 sea salt.
Method
Process nuts in a food processor or high speed blender, scraping down the sides of the bowl occasionally, until they have liquid like, about 5 min. The heat and friction will extract the natural oils, and you will get hazelnut spread!
When the nuts have liquified, add the res of the ingredients.. Emulsify to the consistency you like.
Transfer the spread to an airtight container, and store in the refrigerator up to 4 hours. This will kee for 1-2 months. Remember to stir before using.