Nat(ural) Nutella

Today begins my favorite month! It’s the month when hammocking, long strolls, sunny runs, and outdoor eating commence! What’s not to love about all of those things?!?!

Nutella

Well today also marks a crazy week of birthdays – 3 in one week in one apartment (Monday, Wednesday, and Friday) – it means streamers, balloons, and lots of sweets. Did I mention only 4 people live in the apartment?!? No worries we celebrated the 4th gal’s special day back in February.

Unfortunately it is also the first of two weeks where thesis crunch time is on me like no other. My solution – share this delightful recipe I concocted a few weeks ago, but which is somehow still being enjoyed. Case in point – yesterday morning my roommate made us a splendid Frunch (French Brunch) complete with a French baguette that certainly got a smear of this grand stuff on it. So lovely (:

Easter BrunchFlowers, placemats, delicious food. What else do you need?!?!

Easter Brunch 2Oh that’s right an olive wood cheese board from Italy and honey bowls from Turkey (:

Now I’ve already spent too much time on here – off to write, edit, read, write, footnote like a boss and write some more (:

Recipe: ~ 1/2 cup

Nutella

Ingredients:
1 cup raw hazelnuts
3/4 cup chocolate melted (semi-sweet is what I went with)
3 Tbsp. powdered sugar
1 Tbsp. Coconut oil
1/2 tsp. vanilla extract
1/2 tsp. salt + 1/8 tsp. salt
1/2 Tbsp. cocoa powder

Directions:
Preheat your oven to 350F.
In a single layer roast the hazelnuts for about 10 min. Be sure to keep an eye on them so that they don’t burn.
Pull from the oven and using a towel rub the skins off of them. Don’t worry if you don’t get all of them – some will refuse
Blend the hazelnuts in a food processor until a creamy past forms.
Add in the powdered sugar, coconut oil, melted chocolate, vanilla extract, salt and cocoa powder and whirl until it is a homogenous mixture.
It will be a bit runny from the melted chocolate, but the coconut oil will help it solidify.
Smear on anything and everything

Cheers

n

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