Happy Mistakes- Nutella Crumbs

As any cook will know, for every good recipe you make there are probably five that turned out horribly wrong. Occasionally, there is a recipe that didn’t turn out quite the way you meant it to but it still tastes delicious and you salvage it somehow. That is what happened here. I tried making homemade nutella, which was going really well until I added the sugar. Then the whole thing turned into a dry crumble and did not want to go back to its lovely nut butter consistency. It still tasted just like nutella though, so I have been putting it on my oatmeal and eating it straight out of the jar.

What are some happy mistakes you’ve had in the kitchen?

Nutella Crumbs
Makes 1 jar.

2 cups roasted hazelnuts (I bought mine pre-roasted)
1/2 teaspoon coconut oil
1/4 cup shredded unsweetened coconut
2 tablespoons vanilla extract
1/2 cup sucanat
1/2 teaspoon espresso powder
1 1/2 tablespoons cocoa powder
1/2 teaspoon salt

You will need to first remove the bitter tasting skins of the hazelnuts. Place hazelnuts in a damp kitchen towel and wrap it up like a little baby so no nuts can fall out the sides. Rub vigorously to remove the skins. You may need to do a few batches of this, picking out the clean hazelnuts and then continuing with those that still have skins. You will not be able to remove all the skins so do your best.

Place all nuts in a food processor and process, scraping down the sides, until smooth like peanut butter. This step could take up to 10 minutes. Add the coconut oil and process until combined. Then, add the rest of the ingredients and process for about a minute until well combined. That’s it! You will have beautiful, delicious, crumbled nutella.