Better n' Nutella

Watch Patty Elsberry, in her series Vanilla Rocks; make Nutella with a delicious twist…Macadamia nuts. Using Totonac Mexican Vanilla Paste, this enhances the chocolate flavors and adds a smooth creaminess, this recipe tastes like a party in your mouth! It is delightful on toast with breakfast and is the perfect after school snack. Just spread over toast, bagels, or fruit. I love to spread it on apple slices…it’s so good. I am always trying to think of new snack ideas and although this isn't the most low calorie snack, it makes your tongue happy. Honestly, can you ask for more? I hope you enjoy this delicious twist on traditional Nutella. We love to hear from our readers/viewers, let us know what you are interested in reading. What sort of recipes are you looking for? We welcome any comments, questions, or suggestions. For more information on our all natural products visit http://www.arizonavanilla.com/.

Ingredients:
1 tsp Totonac Mexican Vanilla Paste
½ Cup Semi Sweet Baking Chocolate
2 Cups Macadamia Nuts
1 ½ Tbsp Butter or Margarine
1 Tbsp Sugar or Sugar Substitute

1. In a double boiler melt chocolate with the heat set at medium-low, stir the chocolate as it melts, add butter, vanilla paste and sugar while the chocolate melts. Be sure not to burn the chocolate, this is easy to do, so pay careful attention to the chocolate and as soon as it is all melted and mixed together remove it from the heat and set it aside for a moment.

2. Now pour the nuts into the food processor, grind the nuts until they are smooth like butter, scrapping the sides when necessary, this can take about 5-7 minutes.

3. Now add the melted chocolate and continue to process until it is well blended, this should take about 1 minute. The consistency should be like creamy peanut butter; if it is too dry, process a little vegetable oil until the desired consistency is achieved. Now remove to a container with a lid, refrigerate until spread reaches room temperature and then enjoy. Keep refrigerated after use.