Thursday, December 15, 2011

Vegan, Organic, Good. Nu'tella Recipe

    Behold! Nutella, veganized.

    This is the stuff of legend. I can say with confidence that this new 'tella is decadent and delicious. Slathered on bread or eaten from a spoon, the flavor is indistinguishable from the real thing. Yet its glossy sheen and spreadable-caramel consistency set it apart - It is its own 'tella. Can it get any better?

    I think not.

Vegan, Organic, Good. Nu'tella 
Makes about 1/3 cup*

1c hazelnuts
2 T cocoa powder
1 T coconut oil, melted (or oil of choice)
sweetener, to taste* (agave, corn syrup, powdered sugar, maple syrup, etc)
pinch salt (optional)*

1. Shell and roast hazelnuts in single layer in baking pan at 375 F until skins are dark brown, about 10 to 15 minutes.
2. Remove the skins while hazelnuts are still warm by putting them in a kitchen towel and rubbing them together. If there's still some skins left on them don't fret - anywhere from about 60% of skins removed will suffice.
3. In a sturdy blender or food processor, blend completely cooled hazelnuts until you create nut butter, usually about 5 mins.* You will get chopped nuts first, then a gradually finer crumb. Soon the meal will begin to stick together, due to the oils released by the heat and friction. Scrape sides down with a spatula. Continue to process until it reaches a fairly smooth consistency.
4. To this nut butter, add cocoa powder, oil, salt and sweetener. Blend until combined, scraping down the sides as needed. Taste test and add more sweetener if desired. Blend until smooth.
5. Store in the fridge for 1-2 months. If more spreadable texture is desired when serving, heat in the microwave for 10-20 seconds.

    *This is me suggesting you make double the recipe (or quadruple...Life is short, right?)
    *I say "to taste" for the sweetener because I'm not sure what the devil I did. I meant to sample different sweeteners and see what was best, but I ended up just not measuring anything and throwing honey (this makes the title "vegan" debatable, but what the hey, you do what you gotta do) and agave nectar in pell-mell. The stuff is meant to be quite sweet, but of course it's up to you.
    *I plumb forgot the salt and it was glorious without it, so obviously an optional ingredient. I think maybe it would make it a little better, but to such an almost-imperceptible degree that it really doesn't matter.
    *I don't want to be responsible for any destroyed blenders or food processor motors out there. Allow your machine to rest a little bit, blend in pulses, whatever. Just don't murder the thing.



  1. What is this bread??? Did you make it?

  2. Sadly, I did not. It's from a bakery in Berkley, I forget what it's called now. The texture of that bread is amazing really, but I like the flavor of mine more :)