Mmmm, Nutella

Why would Italian (European) Nutella be any different than the stuff manufactured in the good ole USA? There is no vanillin in the euro stuff, but added as a way to disguise msg here. why have we evolved in so many areas, but not when it comes down to the natural taste of food, or the shelf life of said food item
Why can’t we leave food well enough alone, so that we might taste an apple when we bite into it, not a juicy orb of cardboard. Or, heaven forbid our food product not be stable enough to sustain a lifespan of 100 years (ummcoughtwinkies).

Eat real food, people… Once a week, Learn to make a childhood favorite with your family, or for your family!

Homemade Nutella Recipe

1 cup hazelnut
1/4 cup honey or raw sugar
1 tsp vanilla extract
1/4 tsp sea salt
1/4 cup cocoa powder or raw cacao powder
2-4 tbsp milk of choice, or more as needed

Place hazelnuts in food processor or high-powered blender. Blend until smooth, scraping down the sides as needed. Sometimes they have more oil and it comes together quickly.

Once the hazelnuts turn into a buttery consistency, add the honey or sugar, vanilla, salt, and cocoa powder and blend until smooth. Slowly add the milk until you reach your desired consistency.

Enjoy – v

Note: the primal recipe can be found at fellow blogger – all sorts of pretty.

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