Oooooh yeahhh. Holiday Homemade Nutella. This is happening.
When my favorite “deep-fried Southern belle” friend Rachel asked me to participate in her annual Holiday Bake Sew Craft Along, I was super excited. Really, I was just excited to say “y’all” in my guest post.
If you’re into DIY projects or are looking for homemade food gifts for the holidays, you have to check out this project. Each day this month, an awesome group of domestic goddesses are guest posting around the theme “a handmade homemade holiday.” Rachel’s A Southern Fairytale is hosting 30 days of food gifts, while Kelly from According to Kelly is featuring 30 days of holiday crafts, and Cindy from Skip to My Lou has 30 days of gift inspiration from the sewing machine.
Best of all, I get to offer you guys a killer GIVEAWAY perfect for the holiday baking season!
As I racked my brain for a tasty homemade gift idea to share, these Christmas Cookie Jars came to mind. They’ve always been a big hit, but I think this year I’ve found something else that may just top that: Homemade Nutella. Good heavens. This stuff is divine.
And so easy to make. No melting chocolate, no heating milk, or double boilers. Literally, this recipe is just six ingredients blended to smooth, creamy decadence, and poured into a pretty jar.
That’s it! Oh, and did I mention, it’s vegan and gluten-free? Yep, this Nutella is a winner.
You will be sure to make somebody very very happy with this homemade Nutella. It’s pretty flippin amazing slathered on banana bread. A spoonful of it will transform your morning coffee into something spectacular. Yeah…you may want to make a double batch.
hop on over to my guest post on A Southern Fairytale!
This decadent hazelnut chocolate spread is absurdly good, easy to make, and surprisingly not that bad for you!
- 2 cups toasted hazelnuts, peeled
- 1/2 cup coconut oil, melted to liquid form
- 1 cup powdered sugar (check that it's GF if that's a concern)
- 1/2 cup unsweetened natural cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- Blend the hazelnuts and coconut oil until they form a paste.
- Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible. Note on equipment: If you have a high powered blender like a Vitamix, now is the time to use it. Otherwise, a food processor will work just fine, you may just have to scrape down the sides and process a bit longer to get the smooth consistency you want.
- Transfer your homemade bliss into an air-tight container and store in the refrigerator for up to 2 weeks.
(Adapted from The Kitchn.)
Recipe Source: LickMySpoon.com.
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Now for the GIVEAWAY!
One lucky winner will receive all these goodies:
- $100 credit to Sweet! Baking Supplies
- Decorating Cookies: 60+ Designs for Holidays, Celebrations & Everyday by Bridget Edwards of Bake at 350
- Focus On Food Photography for Bloggers: The Fundamentals by Matt Armendariz of Matt Bites
- Food Photography: From Snapshots to Great Shots by Nicole Young
- Cookie Cravings by Maria Lichty of Two Peas and Their Pod