I used Dutch process cocoa powder to make the chocolate version. It is less acidic, and I wanted to see if I could avoid added sugar. It worked a charm. If you want to keep this raw, use raw cacao and sweeten as desired.
1cupof hazelnuts, toasted and cooled or use 1/2 cup hazelnut butter
Grind the hazelnuts in the bowl of a food processor fitted with a metal blade until coarse, about 1 minute. Continue to process for another minute for a smooth nut butter. Do not over process, as hazelnuts go quickly too very oily. The one cup of hazlenuts yields 1/2 cup of nut butter.
Add the date paste and pulse to combine. Process only until incorporated.
Taste and add a bit of salt if you like. I did not.
For chocolate Nutella add 1 tablespoon Dutch process cocoa per 1/3 cup of blonde spread.
The spread is ready to use.
On gluten free crackers
On shards of leftover Gluten Free Brownie Thins (this recipe is from Essential Vegan Desserts)
On toast: I used sprouted wheat bread
Sliced Bananas (this is the way Michael liked his nutella when he wasn’t eating it off a spoon.