Not as if you needed any serving ideas, but I love Nutella on toast, spread on waffles or pancakes, and as a dip for fresh fruit. It's also nice on English muffins or late at night on a spoon with a cup of tea.
Makes 6 ounces
1 cup toasted hazelnuts, peeled
1/4 cup dark cocoa powder
1/2 cup powdered sugar
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 tablespoons canola oil
Place the hazelnuts in your food processor and blend continuously until they turn into a smooth butter, about 3 minutes. Add the remaining ingredients and continue blending until smooth and creamy. If stored in the refrigerator, the nutella is good 2 weeks.
Related: New and Nourishing Nut Butters
(Image: Megan Gordon)