During party-time days in Chicago, my pals and I used to make a staple food we called “peanut butter tacos.” We’d throw a few tortillas over a gas flame for a few seconds on each side and then we’d slather on some peanut butter, a bit of jelly, roll it up, scarf it down, and repeat.
These days, I make my own gluten-free tortillas and you know what’s delish on them? Homemade nutella!
As you may know, this past week I finally announced the launch of The Gluten-Free Baking Academy— it’s where I share my favorite recipes and techniques for making gluten-free tortillas, flatbreads, quick breads, yeasted breads, and sourdough.
Not only did the launch happen this week but I also released the final book files for YumUniverse Pantry to Plate (Wahoo! Off to the printer!). After I face-planted into full starfish position on the floor, I wanted a quick treat and sometimes, chocolate is the answer.
I remember seeing a simple mash up to make nutella in someone’s feed on Instagram the day before (I think it was Molly Yeh? If so, thank you Molly!!) and so the ole brain went there. It was easy. Easy is what I needed. I had some chocolate bars and hazelnuts in the pantry, and some fresh brown rice tortillas in the fridge.
I just put it all in the food processor and in about 5 minutes, after giving a tortilla a good char over a flame, was able to roll up a nutella taco with a big fat smile on my face.
Make this nutella, then join us for the Gluten-Free Baking Academy’s Bread Course (early-bird pricing ends Feb. 20)! Then you can make nutella sandwiches, nutella-swirl quick bread… the works!
I made a simple I-need-nutella-now version simply with a pinch of salt, chocolate bars, and roasted hazelnuts—I also like mine a bit crunchy. Was always a crunchy peanut butter gal in the day. If you want a smooth, milkier version, add coconut milk and/or a little coconut oil and grind longer, or transfer to the blender for silky smoothness.
- Two 3-ounce dark chocolate bars
- 1 cup hazelnuts
- ¼–1/2 teaspoon sea salt to taste
- Optional for more creaminess:
- 2–4 tablespoons coconut cream (skimmed from the top of a can of full fat coconut milk), to taste
- 1–3 teaspoons unrefined coconut oil to taste
- Preheat the oven to 350°F and roast hazelnuts for 7 minutes on a parchment paper-lined baking sheet.
- Once the hazelnuts cool to the touch, rub them to remove skins, and discard the skins.
- Break up chocolate bars and toss in the food processor with hazelnuts and salt.
- Pulse until everything breaks down into a butter—heat from the blade may make things appear runny, just transfer to the fridge to cool a bit, then store in a cool pantry.
- For extra creaminess, you can add the optional ingredients and transfer the nutella to the blender. Blend for a minute or two until silky smooth.
- For a bit more crunch, skip the optional creaminess ingredients and don’t over pulse in the food processor. Stop when crunch-factor looks just right to you.
Stevia sweetened chocolate bars
Dairy-free and/or vegan chocolate bars
Stevia sweetened chocolate chips
Dairy-free and/or vegan chocolate chips
Store in a pantry until ready to use.
I recommend adding some coconut to a nutella taco for good measure.
Now, I want to hear from YU. How do you eat up nutella? Any unusual meal ideas you’d like to share? Anyone else do “peanut butter tacos”? Tell us with a comment below.
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