The way this homemade stuff pops up and ends up in various pastries and the like, you’d think that absolutely almost everyone loves Nutella. Almost.
I had hazelnuts on hand and I’ve been itching to use my cocoa nibs in everything, I just had to, I couldn’t resist. Combine the two and what do you get? You guessed it! Plus I figured, I was bound to get my self proclaimed vegetarian kid who won’t eat peanut butter to eat a nut, especially if it’s intertwined with chocolate and it tastes like Nutella.
Warm, buns, still steamy from the oven, homemade Nutella and some thinly sliced banana heaven…
Nope. “This taste-iss like peanut butter is in it. Are there nuts in this?”
Yes friends, I have the only known person who dislikes Nutella living under my roof and she’s a chocolate loving child.
At least they say that little tastebuds change. More for me, I guess.
COCOA NIB HAZELNUT SPREAD
1 cups Hazelnuts, toasted & skinned
1/2 cup Cocoa Nibs
1/2 cup Confectioners Sugar
2 Tablespoons Coconut Oil
1 Tablespoon Cocoa Powder
Preheat oven to 250ºF.
Toast the hazelnuts in a single layer on a cookie sheet for about 10 minutes. Give the pan a good shake about half way through to toss.
Remove the nuts from the oven and cool slightly.
Tightly wrap the hazelnuts in a clean kitchen towel. Twist and rub until most of the skins have come off.
Place the nuts and the cocoa nibs in a food processor, and pulse on high until they have broken down.
Add the coconut oil and continue to blend until they become smooth and buttery; about 5 minutes.
When the nuts are liquified, add in the sugar and cocoa powder, continuing to blend.
Transfer the spread to a jar and store in the refrigerator, leaving it to come closer to room temperature just before using.