Heyooo happy hump day!
So I only have one class on Wednesdays, and I skipped it this morning.. tehe. That’s not really a rare occurrence though.. I actually only take two classes (Sustainable Development and Geography), so it’s not that strange that I only have an hour of class on some days. But between all my commitments, I seriously don’t have enough time in the day right now to waste even an hour listening to a lecturer blab on when I can read through the slides online in less than half the time.
Don’t worry mom and dad, I’m still getting my work done. Contrary to what you may believe, I don’t actually need to go to my lectures to get good grades. My wise older brother taught me that Thanks Adam.
Anyways, since I skipped Geography this morning, I had time to work on an essay, and post this lovely little recipe!
I think we all know that Nutella is divine, especially when you get it in a crepe with bananas in France, or on a waffle with whipped cream in Belgium. But we can’t all always be Euro-travelers stuffing our faces with indulgent and oh so fattening foods. However, that doesn’t mean we can’t have Nutella in a healthier context! I’m not referring to real Nutella though. Nutella (the brand) makes some pretty hilarious and outrageous health claims. Have you seen the commercials? Healthy and nutritious? A complete breakfast on whole grain toast or a whole wheat waffle? Yeah right, Nutella.
But homemade Nutella is so simple to make, doesn’t have any processed or artificial ingredients, and is much lower in sugar. I honestly don’t miss the real thing. This actually tastes like the real thing, I swear. I don’t suggest making it in large portions though, because if you’re anything like me, you won’t be able to resist the gooey, chocolatey goodness. I can’t even pawn it off on my flatmates because one of them has a nut allergy and the other two challenged each other to give up chocolate until Halloween. So I guess I’m stuck with a whole jar of Nutella. Darn! That’s just too bad, isn’t it?
1 cup hazelnuts, blanched
2 tbsp honey
1.5 tbsp unsweetened cocoa powder
1/4 cup coconut or almond milk
2 tsp coconut oil, melted
1 tsp vanilla
pinch of salt
1. If you couldn’t find blanched hazelnuts, it’s easy to do yourself. Just roast them in the oven at 350 F for about 15 minutes, until the skins have darkened and you can smell the nutty aroma. The skins should come off pretty easily. Put the roasted nuts inside a damp kitchen towel and rub the skins off. Alternatively, you can try this method.
2. Put the blanched hazelnuts into a food processor, and let it run for about 10 minutes or until creamy. You may need to scrape the sides down periodically.
3. Next, add the rest of the ingredients and process until smooth and fully combined.
4. Taste and test the texture. If it’s too viscous for your liking, slowly add more milk and/or coconut oil until it reaches your desired consistency. If it isn’t sweet enough for you, add more honey, and if it’s too sweet, add more cocoa! Simple as that.