Creamy-smooth chocolate almond spread ready for toast, dolloping inside crêpes, or drizzling on pancakes or waffles.
Being hundreds of miles from roads or specialty stores and becoming more curious about how foods we take for granted are actually created drives me to experiment. Today’s challenge? Nutella.
In high school, a German friend introduced me to this chocolate-hazelnut spread that looks a little like peanut butter. But sister, it’s not peanut butter! Nutella is sweet, creamy, and chocolately and is great spread on fruits and breads and a whole lot of other things, or scooped out of the jar and eaten off the spoon!
I found a recipe, but of course I modified it to fit the items in my pantry. Substituting almonds for hazelnuts, and armed with my new stick blender (with nut chopping attachment), I set to work. As I processed the nuts from a grain to coarse flour…
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