You know what I miss? Nutella! I get sad every time I see a jar knowing my kids may never taste it's divine yummy-ness. This is a fantastic find! It's from Silvana Nardone's blog here. This is what she says. . .
Silvana’s Gluten-Free, Dairy-Free Nutella Knockoff
Isaiah eats this stuff straight from the jar—with gluten-free pretzels or just a spoon. To roast the hazelnuts, preheat the oven to 325º and place them in a single layer on a baking sheet. Cook, shaking occasionally, until toasty and fragrant, about 12 minutes, and let cool completely. The chocolate-hazelnut butter will keep for at least 1 month in the fridge.
Isaiah eats this stuff straight from the jar—with gluten-free pretzels or just a spoon. To roast the hazelnuts, preheat the oven to 325º and place them in a single layer on a baking sheet. Cook, shaking occasionally, until toasty and fragrant, about 12 minutes, and let cool completely. The chocolate-hazelnut butter will keep for at least 1 month in the fridge.
2 cups blanched hazelnuts, roasted
¼ cup unsweetened cocoa powder, sifted
½ cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3½ tablespoons canola oil
¼ cup unsweetened cocoa powder, sifted
½ cup confectioners’ sugar, sifted
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3½ tablespoons canola oil
In a food processor, grind the hazelnuts, scraping down the sides, until smooth, about 2 minutes. Add the cocoa powder, confectioners’ sugar, vanilla, salt and oil; process until combined, about 3 minutes. Transfer to a sealable container and refrigerate.
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