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Naked Nutella Recipe

By Tammy Kimbler

Adapted from David Lebovitz “Chocolate-Hazelnut Spread”


4 oz quality cacao nibs

1/4 cup coarse raw sugar

2 cups raw hazelnuts

2 tbs nut oil or extra virgin olive oil (as needed)

pinch of salt


In a heavy bottom dry pan, lightly toast the cacao nibs until fragrant.  Combine the nibs and sugar in a mortar and pestle.  Grind as finely as you can, pounding the heck out of them.  Toast the hazelnuts in the same dry pan until lightly brown.  Add the ground nibs/sugar mix and hazelnuts to a food processor.  Process until finely ground, scrapping down the sides.  Add 2 tablespoons oil and a good pinch of salt and blend.  If the mixture is still not liquifying, add a little more oil.  You’re trying to get the nibs and nuts to release their own oil, so it may take a while.  Blend until liquid like the picture above.  Taste the mixture and adjust the sugar to your liking.  Pour the mixture in a glass jar and store in the refrigerator.  The mixture will solidify.  Warm slighting to make spreadable.  Try not to eat it all the first day. 

Tcho roasted cacao nibs
toasting cacao nibs
grinding cacao nibs
naked nutella

Known to many for my incredible ability to organize, I tackle gardening and life with equal verve.  Obsessive, is that a bad thing?