It’s true what they say—homemade is always better. This variety of nutella has just enough salt to make it sweet, no extra sugar outside the semi-sweet chocolate necessary.
- 1 c. raw hazelnuts
- 2/3 c. semi-sweet chocolate chips
- heaping 1/4 tsp. kosher salt
- 1/2 tsp. pure vanilla extract
- Dave’s Killer Bread White Done Right
- bee pollen
- buckwheat groats
- pepita seeds
- coconut shreds
- chocolate jimmies
- Preheat oven to 350°. Add hazelnuts to a small baking sheet and bake for 12 minutes. Allow to cool for about 5 minutes before pouring onto a kitchen towel. Rub the skins off the hazelnuts. They should rub right off. Place the skinned hazelnuts in a high-powered blender or food processor. Blend on low for about 5 minutes, scraping down the sides every so often. It’s ready when smooth with tiny specks of nuts visible.
- Meanwhile, melt chocolate in a double boiler being sure not to let any water drop inside. (In the presence of water, chocolate will seize up.) Pour melted chocolate, salt, and vanilla into the blender or food processor and blend on low for another two minutes. Remove to a container with a lid. Mixture will be very loose at first and thicken up as it cools. Store at room temperature. Stir before serving.
- To make the toasts, lightly toast bread. Spread with homemade nutella. Sprinkle with natural or not-so-natural sprinkles. Serve!
Bee pollen, buckwheat groats, and coconut shreds can typically be found at your local co-op or natural food stores in the bulk section.