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Nutella is a favorite of so many young people; parents are invariably shocked to find out it contains hydrogenated oil! This decadent recipe does away with the trans fat, and is far more flavorful. Makes a handsome gift and a wonderful treat.
2 cups (heaping) hazelnuts, or 1 cup hazelnut butter
1/4 cup unpasteurized honey
1 pound dairy-free semisweet or bittersweet chocolate, coarsely chopped, or raw cacao powder (must play with the amount to get the right taste - I don't measure!!!)
1/2 cup cold pressed virgin coconut oil
1 cup coconut cream
3/4 teaspoon sea salt
Special equipment:Four clean 8-ounce jars
Preheat oven to 300 and roast hazelnuts until slightly toasted, about 10 minutes. Remove and puree until smooth. Or skip and use nut butter - 1 to 1.5 cups
Meanwhile, in a double boiler on medium low heat, add the chocolate, coconut oil, cocnut cream, and sea salt. Stir continually, until chocolate is melted. Scrape down and add to blender with the honey and hazelnuts. Puree until very smooth. Taste and add honey if needed. Put in jars immediately.
Banish the bread and instead serve on crisp celery stalks.
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1st Keep
 Nonie
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