You can use any toppings you’d like – dried fruit, nuts, etc. It melts quickly so keep it in the freezer.
one 9×9 bar
FREEZE TIME 45 MINUTES
1/2 cup raw hazelnuts
1/2 cup coconut oil
1/2 cup cocoa powder
1/4 cup pure maple syrup
1 tsp cinnamon
1/2 tsp vanilla
1 tsp fine sea salt (more if you want that salty bite)
Preheat oven to 300F. Line a 9″ square pan or a small baking sheet with two pieces of parchment paper, one going each way. Set aside.
Add hazelnuts and almonds on a baking sheet and roast in the oven for 10 minutes.
Place hazelnuts on a dishcloth and wrap them up. Rub them vigorously with the cloth and against each other until the skins fall off. It’s ok if some skins don’t come off. Discard the skins.
In a medium saucepan, melt the coconut oil over low heat. Remove from heat and whisk in the cocoa powder, maple syrup, vanilla until smooth. Add cinnamon and sea salt. Stir in half of the almonds and hazelnuts.
With a spatula, spoon the chocolate mixture onto the prepared parchment-lined pan or sheet and smooth out until it’s about 1/4-1/2 inch thick. Sprinkle on the remaining nuts and all of the coconut flakes. Place into freezer on a flat surface for about 45 minutes, until frozen solid.
Store in the freezer until ready to eat. Break off chunks. Eat immediately.
Yes, there is a such a thing as healthy Nutella and it is easy (but time intensive) to make. I attempted my own recipe yesterday after reading several blog posts about vegan and healthy homemade Nutella to incredible results. First, it is not as quick as these blog posts promise. But I find most food blogs always undermine the time it takes anything. Probably not to alienate their audience. Although this is a real issue on more mainstream publications, as Slate points out with a piece focused on caramelized onions. You can always read my true-to-time recipe here.
I love Nutella. How can you not? It is chocolate, sugar, and hazelnuts! And palm oil, shitty shitty palm oil. I’ve stopped eating it though because the fat content doesn’t sit well with my body and diet. Until yesterday morning, when I had the urge to try it because my sweet snack tempo has gone into overdrive the last few weeks of pregnancy. I am so glad I did. SO GLAD.
A few things:
Peeling roasted hazelnuts takes a long time if you want to be fastidious, and you do, because the less skin the smoother and softer the taste.
If you have a stand mixer, blender, then you are golden. I had to do this in my small Kitchen Aid mixer which overheats unless I pulse. This means that this took forever. But what is the cost of homemade Nutella, really? I incorporated a few tricks to speed it up—milk and melted coconut oil.
2 cups raw hazelnuts
1/4 cup cocoa powder (I prefer Camino Dutch-processed cocoa powder)
1 tbsp pure vanilla extract (I prefer organic and non-alcohol)
1/4 – 1/3 cup pure maple syrup (I prefer grade B)
1/4 tsp kosher/sea salt
1/3 cup milk of choice (I prefer organic 2% but I’m sure this would work very well vegan with an almond or coconut milk)
2 tbsp of melted coconut oil
Makes about 500ml of Nutella.
Preheat oven to 350F. Roast the hazelnuts on a cookie sheet in a single row for 12-14 minutes. They should be darkened but not burnt. Let cool a little bit. Don’t leave it too long. The warmer the easier the skins peel. Place them on a tea towel and rub vigorously to loosen the skins. Then rub hazelnuts between your palms. This helps the tougher ones loosen. You will also want to rub the skins of the really stubborn ones between your thumb and index finger. There is no way you can peel all of the hazelnuts, but do your best!
Throw all the peeled hazelnuts into a mixer/blender and go. This will take a while. Do this until it turns into a butter.
Once your nuts are a butter, add the cocoa, vanilla, maple syrup, and salt. Pulse to incorporate loosely. Then add the milk and keep going. Then add the coconut oil. I like doing this in steps to see how much is incorporating. You can always add more milk and/or oil if you want it smoother and less thick. Using cocoa will never make it completely silky like using melted chocolate, but I couldn’t bother double boiling chocolate on top of all this.
At the point you think it’ll never get there, taste it, and it’s done.
Spread on EVERYTHING.
I made nalesniki (a Polish crepe) to be a vessel for this deliciousness. This morning, however, I spread it on a chocolate chip and pecan version of this gluten free banana bread.
Because it is going to be tomato season soon and because these are the best tomatoes you are ever going to have and the recipe is so easy it almost shouldn’t be a recipe at all. I tried this for the first time last summer —yes, it was about 30C and yes I did leave my oven on for nearly four hours. The reward is succulent salty sweet tomatoes. Notice how there is no salt or pepper in the recipe below. Trust me on that. You will want to put some salt because salt potentiates flavour. Yes. Yes. I was so tempted that on my first batch I did. They were too salty. Bad Magda. Leave it alone. This is not a sundried tomato, this is not an oven roasted tomato, this is a slow roasted tomato.
The possibilities of usage are endless. I ate most of them out of a bowl soaked in olive oil. Above, they are served as a garnish to a candida-friendly fish and spinach lunch. I also added a bunch to my homemade tomato sauce I make every year to freeze for the winter. Continue reading Slow Roasted Tomatoes