Notella, by request.
February 24, 2011 § 27 Comments
After months of attending classes on OH&S, appropriate client/practitioner relations (apparently sexy massage is NOT within the scope of Naturopathy) and how to tell a foot from an arm, we have finally landed on the juicy stuff at school.
Nutrition. Herbs. Homeopathy. You name it, we are brewing it up in our big bubbling cauldrons.
The issue is that learning about nutrition, whilst fun and informative, tends to send the whole class into a strange state of culinary nostalgia. Analysing sugars prompts us to recall allllll the iridescent candy we consumed as children, one-upping each other with tales of cookie binges, 10-slice wonder-bread sandwich monstrosities and inevitably, Nutella. Eaten with a spoon from the jar, of course. Occasionally with some bread on top.
Reminiscing about all the ways we used to eat, snort and swim in Nutella got me thinking that I should try to replicate this kiddie-crack at home, with fewer & far more wholesome ingredients.
Presenting my first attempt at NOTella.
Vegan Notella, for the nut-butter enthusiast.
I was really happy with how this turned out, however it does not have quite the same taste & texture as the revered original. Being exceedingly wholesome, palm-oil free and homemade however gives it tons of extra foodie cred for me. The process of making a nut-butter yourself while requiring a little more time and patience is an exciting exercise for the closet Nutella fiend.
You will need:
- Food processor fitted with the S blade (you cannot do this in your blender, sorry kids)
- Approx. 4 cups raw organic hazelnuts
- 1/2 t celtic sea salt
- 2 T raw cacao powder
- 2 T (generous) happy local honey or vegan sweetener (agave/maple)
- 1 t room temperature extra virgin coconut oil
- Glass jars for storage
Assemble army of raw hazelnuts; novelty spoon optional.
Lay the nuts out on an oven tray lined with baking paper and toast for 8-10 minutes at 200 degrees C. It’s important to keep checking them as they will burn in a snap if you forget about them whilst thinking of more clever veg*n food puns (chick-un, tofurkey…dad joke central).
Why not sterilize your jars while you wait?
After removing from the oven and allowing them to cool, try to de-shell as many nuts as possible by rubbing them between your fingers or a tea-towel. This gets rid of the extra husk and will make for a smoother end result, but don’t get too hung up about it for every second you waste is keeping you from your Notella destiny.
Place the hazelnuts in your food processor beast and begin the epic process of turning solid, stubborn nuts into compliant, creamy butter.
Stage one: quietly confident.
Stage two: minutes have passed and you’re now quietly confident that I’m a lying vegan scoundrel.
Stage three: 8 minutes and 3-thousand side-scrapings later, you remove Bonne Santé from your bookmarks bar.
Stage four: it starts to come together; your minimal faith in my recipe credibility is restored!
Stage five: FIST PUMP! 12-15 minutes of processing and a suspected case of tinnitus from the perpetual whirring later, NUT BUTTER IS FORMED!
It’s important to keep processing even after it starts to look buttery, because it takes an extra couple of minutes for the nuts to release their luscious oils.
To make it more true to Nutella, I stirred in 2 T raw cacao powder, 2 heaping T of organic honey, 1/2 t sea salt and 1 t coconut oil after the butter had formed. I have read that it’s best to delay adding other ingredients until you’ve processed the bollocks out of the nuts because it can mess with the chemical/magical butterisation, but other recipes call for the addition of oils & sweeteners as you go, so I imagine you could get creative. My additions are also not overly sweet or rich, so feel free to amp up the cacao content and get decadent. Yields around 2.5 cups.
The perfect gift!
Now, to see if it will last until Nutrition class on Monday