When I was younger and more tolerant of sugar, I quite liked Nutella; now I find it too sweet. I do enjoy the combination of hazelnuts and chocolate, though – who doesn’t? With this recipe (and the one for chocolate hazelnut praline gelato) you can have your gianduia and eat it too.
1 cup hazelnuts, hulled, and soaked overnight
¼ cup raw organic agave syrup
1 tsp vanilla extract
¼ tsp salt (or to taste)
¼ cup high-quality raw cacao powder
2-4 Tbsp almond milk
1. Drain and rinse hazelnuts and place in food processor or high-powered blender; I use my NutriBullet. Blend until smooth, scraping down the sides several times. Depending on the strength of your blender, it may take 10-15 minutes to get there.
2. Once the hazelnuts have achieved a buttery consistency, add the sweetener, vanilla, salt, and cacao powder and blend until very smooth. Slowly add almond milk until desired consistency, adding more plant milk if desired to get a spreadable mixture.
3. Taste and adjust the seasonings.
4. Pour into a clean jar of appropriate size with a tight-fitting lid.
5. Serve on gluten-free toast, gluten-free crackers, or anywhere you would like the perfect combination of deep dark chocolate and hazelnuts.
Note: Once opened, store in the fridge.
And here is the recipe as a .pdf file: Raw Nutella.