A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

Naked Nutella Recipe

By Tammy Kimbler


Ingredients:

4 oz quality cacao nibs

1.5 c raw hazelnuts

3 tbs sugar (to taste)

1 tbs raw nut oil (I used sunflower seed)


Instructions:

Toast the hazelnuts on a pan in the oven at 350 degrees for 15-20 minutes.  In a dry skillet, lightly toast the cacao nibs to release their oils.  I initial ground the cacao with my mortar and pestle, but then switched to the food processor.  Pulse the nibs, nuts and sugar for a few minutes to grind them fine.  With the motor running, stream in the oil.  The whole batch will quickly transform to liquid gold.  Let the processor run full blast for at least 5 minutes.  The oil and sugar will heat up, liquifying them both.  The finished product will have a pleasantly gritty texture, with bits of nib, nut and sugar suspended in liquid.  Pour into a jar and refrigerate, as the mixture is highly perishable.  It will solidify in the fridge, but quickly melts back to a paste at room temperature.  This made just shy of one pint.  Share it if you can!

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?

http://www.mrswheelbarrow.com/2010/12/charcutepalooza-lets-make-meat