Homemade Nutella. Domáca Nutella.

homemade nutela toasted nuts

 

Because this is a recipe you will love me for. I am pretty sure you all know Nutella, the chocolate spread that comes from the land of an amazing food, Italy. And I am pretty sure you don´t spread it on a piece of toast, but you do the hardcore and just take spoonfuls of it because it tastes so gorgeously amazing. But wait for this. I´ve created Nutella that is even better than the commercially known version. Thousand times better.

homemade nutella

Chocolate version, that doesn´t clog up your system and version, that actually tastes like hazelnuts and real cacao.
This recipe is tested and totally approved by my chocoholic colleagues who need ´the sweet stuff´ more than anything. This Nutella is approved by my boy, who is not THAT keen on healthier versions of foods.

This is for all chocoholics out there, who want to indulge in chocolate spread that makes every cell in the body radiant, nourished and extremelly happy. I mean like endlessly happy. Without refined sugars, without the sugar rush in your blood stream and without any ´sugar´ hangover. Full of real cacao, good fats and goodness!

Ps. This Nutella makes a great gift. Wrap it up nicely, tie a ribbon over the jar and watch people adoring you.
Happy spreading! :)

 

 

Homemade Nutella

250 g hazelnuts (or a mixture of hazelnuts and sunflower seeds-equally delicious)

4 tbls coconut oil (or cacao butter)

4-5 tbls cacao powder

anything between 4-8 dates, medjool or simply soak dried dates

sea salt

vanilla extract, a few splashes

 

If using dried dates, put them to a bowl, cover with boiling water and put on a side.

Preheat your oven to 150°C. Spread the hazelnuts onto a baking sheet lined with baking paper . Spred them out evenly in one layer and roast them for about 15-25 minutes until fragrant and until the skin on hazelnuts will start cracking up. Keep an eye on them, you don´t want to burn them.

if you are using mixture of sunflower seeds and hazelnuts, roast the hazelnuts first, followed by roasting sunflower seeds.
Take them out of the oven, let cool for a while and then, using your hands (or a rough kitchen towel), rub their skin off.
Put them into a food processor and blend, blend, blend. Be patient. WHat might look like a wet sand will eventually become a hazelnut butter.

Add in your dates (drained, but reserve the water) and coconut oil and blend until paste like consistency. If you are using cacao butter, gently melt it first.

Add in the vanilla extract, sea salt and cacao. Blend well.

Slowly start adding the reserved water from dates until you reach desired consistency.

Store in a pretty glass containers in a fridge for up to 3 weeks, but I doubt it will last that long.

Eat with a spoon, straight from the jar. Because you can.

 

—–

 

Toto je recept, za ktory si myslim, ze ma budete zboznovat.
Som si ista, ze vsetci z vas poznate Nutellu, ten ´lieskovo-orieskovo cokoladovy´ krem, ktora pochadza z krajiny skveleho jedla, Talianska. A taktiez som si ista, ze si Nutellu nenatierate na kusok hrianky, ale vezmete si rovno celu flasku a s lyzicou v ruke si to rozdavate hlava-nehlava na kuchynskom stole, pretoze to naozaj chuti uzasne. Ale pockajte, az skusite toto. Vymyslela som totiz recept, ktory chuti lepsie. Tisickrat lepsie. Cokoladova verzia, ktora neupcha cele vase telo cukrom, ale ktora konecne chuti po orieskoch a pravom kakau.
Tento recept otestovali a schvalili jedny z tych najvacsich cokoholikov – moji kolegovia, ktori potrebuju ´nieco sladke´ viac ako cokolvek na tomto svete. Takze toto venujem vsetkym cokoholikom ktory su na tomto svete, vsetkym, ktori potrebuju to ´prave orechove a cokoladove´, ktore je pre nas dokonca dobre. Ak vyskusate tuto verziu, uz nikdy v obchode nenaciahnete svoju ruku za tou malou flaskou Nutelly, plnej cukru a prazdnej po chuti.
A kedze sa k nam zachvilku privali Jezisko, mozno by ste mohli vyrobit par takychto flasticiek par dni pred Vianocami a potesit tak vasich drahych so sladkym jazyckom.
Stastne natieranie! :)

Domáca Nutella

250 g celych lieskovcov (alebo mix lieskovcov a slnecnicovych semiacok)

nieco medzi 4-8 medjool datli, alebo pouzite susene datle,ktore namocite do vody (alebo datlovy sirup)

4 lyzice kokosoveho oleja

4-5 lyzic kvalitneho kakaa (ja pouzivam kakao, ktore bolo vyrobene zo surovych kakaovych bobov)

par  splechov vanilkoveho extraktu

morska sol

 

Do kastrolika si dame susene datle, zalejeme ich vriacou vodou a nechame postat. Dame na stranu.

Ruru si predhrejeme na 150°C. Na pekac, ktory sme si vylozili papierom na pecenie, si v jednej vrstve poukladame lieskovce. Supneme ich do rury, pecieme asi 15-25 minut, dokym nebudu krasne vonat a na povrchu nezacnu praskat. Davajte si ale pozor, velmi lahko sa daju spalit.

Ak pouzivate lieskovce a semiacka, najprv si pekne opecte lieskovce a az potom semiacka. Cas ich pecenie bude rozlisny, davajte si pozor aby sa vam nespalili.

Lieskovce vyberieme ich z rury, nechame chvilku vychladnut a este teple si ich vezmeme do ruky a dlanami suchame o seba aby sme ich zbavili supiek, ktore mozu chutit horko. Nemusi byt uplne dokladny, trosku supky sem a tam nevadi. Alebo ich mozte vsetky zaviazat do hrubej a draplavej lanovej utierky a suchat ich o seba.

Lieskovce prelozime do mixera a mixujem dovtedy, dokym nedostaneme hladky krem – lieskovo-orieskove maslo. Takze len trpezlivo mixujte, mixujte a mixujte. Slubujem vam, ze z niecoho, co vyzera ako mokrejsi piesok, sa naozaj stane lieskovo-orieskove maslo.

Potom do mixera prihodime nase namocene datle (bez vody, ktoru si ale posanujte),kokosovy olej a vsetko spolu vymixujeme na hladucky krem. Pridame kakao, vanilkovy extrakt, morsku sol a premixujeme.

Mixujeme az dokym nam nevznikne jemnucka Nutella. Ak sa vam bude zdat velmi husta, mozte do nej po troske prilievat vodu, ktore ste si odlozili z datli.Pridavajte az dokym neziskate konzistenciu, s ktorou budete spokojni.
Skladujeme v peknych flastickach v chladnicke po dobu aspon 3 tyzdnov. Ale pochybujem, ze niekomu tak dlho vydrzi. :)

Nutelku podavajte priamo z flasky a s velkou lyzicou.

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