SRC: 3 Ingredient Nutella

For the November installment of the secret recipe club swap I was assigned Deanna’s blog, The Mommy Bowl.  Deanna is a cereal lover turned gluten-free.  While this is a challenge in and of itself, she’s also determined to serve her family delicious and tasty gluten-free meals and treats.

After looking through numerous recipes on her blog, I finally decided on 3 ingredient  Nutella.  As if this stuff weren’t addicting enough from the store, I know have the means to make it for myself at home.  Any time I want.  How dangerous is that?  I love Nutella and I’m slightly obsessed with it.  Over the years I have used much self-control and tried to limit my intake of this heavenly chocolate spread and I must say, I’ve done quite well.  Well, now that I’ve discovered this recipe I can make it myself anytime I want.  It’s slightly easier to practice self-control when I have to get in the car, go to the store and buy a jar when I have a craving.  Now my control and discipline is going to be tried even more so now that I have the recipe.  One plus with the homemade stuff is that I can control the quality of the ingredients which means I can make it slightly more healthy than the stuff I could buy in the store.

If you’re as addicted to this stuff as I am, then you’ll definitely need to give this recipe a try.  I promise you won’t be disappointed! 

3 Ingredient Nutella

Ingredients:

1 1/2 Cups Hazelnuts
1 1/2 Tbsp unsweetened cocoa powder
2 Tbsp honey
*A splash of milk, if needed
Directions:

Preheat oven to 350.

Evenly spread halzenuts on a rimmed baking sheet.  Place pan in preheated oven and bake for about 10 minutes, until lightly brown and toasted.  After the hazelnuts are toasted, remove from oven and transfer to a clean dish towel.  Rub vigorously to remove the skin.

Transfer clean, skin-free nuts to a food processor.  Process until a hazelnut butter begins to form, about 7-10 minutes.  Transfer hazelnut butter into a medium bowl.  Add the cocoa powder and honey and stir to combine.  If mixture is a little too thick, add a spash of milk.  Transfer to glass jars and seal. 

Recipe source: adapted from The Mommy Bowl