This recipe is a classic in the Foodie Underground kitchen, and is great on scones, apple slices, and even stirred into ice cream. It's vegan and gluten free of course. Quick warning, though: It’s hard not to eat the whole batch.
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Chocolate Hazelnut Spread with Sea Salt (Homemade Nutella)
1 cup roasted hazelnuts
1/4 cup cocoa powder
1/2 teaspoon chocolate sea salt (to make this, combine equal parts flaky sea salt with finely chopped baker’s chocolate… keep it on hand as a garnish for other things!)
1/8 cup sugar
1 teaspoon almond extract
4 tablespoons canola oil or hazelnut oil
Put all ingredients in food processor and mix until a spreadable consistency. Pour into an airtight container and store in refrigerator.
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Foodie Underground, a project curated in part by Anna Brones, explores our relationship with the origin of our eats. Motivated by an unwavering belief that food should never be complicated or pretentious, Anna — author of vegetarian and GF primer The Culinary Cyclist, is serving up everything from the best veggie BBQ to a beginner's guide to pesto. Hungry yet?