Twenty years ago I had the opportunity to spend a month in Germany after I graduated from high school. I have very fond memories of that month of visiting castles, touring concentration camps, driving through the beautiful country side, attending a German high school, living with a German family, forming relationships with my travel companions, and indulging in obscene amounts of chocolate, pastries, and Nutella. I can remember sharing jars of Nutella with some of the girls I traveled with. We didn’t need spoons. We just used our fingers (which now I am slightly gagging over). I’m pretty sure I had a year supply of Nutella in that one short month, since I haven’t touched it since. Until…today.
I have shared by nut butter obsession several times on the blog (if this is a news flash, check out my Instagram account @trishallen). I’m obsessed with making my own nut butters and creating fun flavors. I know I am not the first one to play with a homemade Nutella, but today it felt like I discovered America. Once it was perfect, I spread it on a warm slice of toast and time-traveled back to Germany. Then I ate the rest with my fingers.
1 cup chopped hazelnuts
1/4 cup 62% cacao chocolate chunks
In a Blendtec, blend hazelnuts until smooth. While still warm, blend in the cacao chips. Store in the fridge in an airtight container.