2 C raw hazelnuts
10 vanilla beans scraped
1-1/2 C powdered sugar
1-1/2 T vanilla extract
1/4 C melted coconut oil
Preheat oven to 350 degrees F. Toss hazelnuts in a single layer on a shallow baking pan and toast them in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking for even color, and cool briefly.
Place the toasted nuts into a plastic bag and rub them firmly until most of the skin comes off of the nuts. Don't worry about the stuff that sticks, it just makes it pretty.
Place the roasted skinned nuts into food processor and process for about 5 minutes, scraping sides periodically, until you have smooth hazelnut butter. Add in the sugar, vanilla bean scrapings and vanilla extract. Process until smooth, then slowly pour the coconut oil into the processor until you have a spreadable texture.
Spread on breads, in sandwiches, on top of waffles or pancakes, an unusual frosting or filling for cakes, or any other nutella-like ideas that come to mind. And enjoy your vanilla nutella sulfur-free! :)
© 2012, Miriam Mason