Otherwise known as Nutella, although it’s not! Make your own at home — fresh nuts roasted in the oven are key. This can be made with or without the added canola oil — try it both ways. Either way, this is not a forbidden food. It is full of anti-oxidants and anti-inflammatory compounds from the nuts, canola oil and cocoa powder. So say bye-bye to stress and smear some of this on a banana for a nutritious, delicious snack!
Heavenly Chocolate Hazelnut Spread
2 cups whole hazelnuts
3/4 cup powdered sugar
5 Tb. good-quality unsweetened dark cocoa powder
pinch of salt
2 Tb. canola oil or more if necessary (optional)
1. Preheat oven to 375 degrees. Spread hazelnuts on a baking sheet and toast until you can smell them, about 10 minutes. Remove from the oven and place in a cotton towel. Scrub and roll them around in the towel to remove the skins. (Don’t be concerned if not all the skins are removed)
2. Place hazelnuts in a food processor or high-powered blender and process until makes a smooth paste, about 10 minutes.
3. Add the powdered sugar and cocoa powder and process until thoroughly mixed. Add the salt, and if the mixture is dry, add the canola oil while the machine is running.
4. Let cool completely before transferring to a jar and sealing it. Keeps about 1 month in a cool, dark spot. ENJOY! Makes about 2 cups.
–Recipe taken from Nuts In the Kitchen (p. 50) by Susan Herrmann Loomis.
