Friday, February 13, 2009
My sister and I spent an unforgettable 18 days in Italia last spring. You can read about our adventures at the McGrory Sisters in Italia blog, but I can also sum up our trip in one word: gelato. Mollie stuck to chocolate (I think she's tried every chocolate gelato from Rome to Matera) but I branched out a bit. I ended up discovering I LOVE nutella. My favorite gelato, pastry, and breakfast always had something to do with nutella. So after I made my nut butter recipe today, I remembered all those crispy hazelnuts taking up room in my fridge, and a plan was born. This nutella isn't as creamy or as sweet as the stuff in Italy, but I can't say that I'm too upset about that! I may add more coconut oil to it next time, or milk, or butter. We'll see!
1 cup hazelnuts
1/2 c coconut oil
pinch of coarse sea salt
1 t chocolate extract
1/4 c carob powder (it's all I had - I'll use cocoa next time)
1 T creme fraiche
Process hazelnuts and sea to a coarse meal. Add the rest of ingredients til mixed. Try not to eat the entire thing before you pack it away.