Nutella almond butter cups. Consider yourself warned.
It was self-preservation, really. I mean, there was no way I was to be left alone with an entire jar of this homemade Nutella. Being home more means deploying superhuman levels of restraint in the kitchen, and so I had to come up with some ways to get this Nutella into recipes that I could freeze for “later”.
WOW these are good (yes, I tried one for “research” – I swear the rest are safely in a deep freeze for Passover).
And they also gave me the opportunity to share a trick for making Passover-friendly confectioner’s sugar. Traditional powdered sugar contains cornstarch, and as part of the legume family it is considered “kitniyot” (rice and millet are also included). Kitniyot is forbidden among certain groups, yet there is an easy substitute – for confectioner’s sugar at least!
As my homemade Nutella is vegan I kept this recipe dairy-free and egg-free too, and used almond butter in place of peanut butter (peanuts being another legume) for Passover. Feel free to substitute however you like!
Just make sure you bury them deep in that freezer……
1/2 cup non-dairy chocolate chips
1/4 cup Nutella (make your own!)
2 tablespoons coconut oil
1/4 cup almond butter (make your own!)
2 tablespoons non-dairy spread, like Earth’s Balance
1/4 cup confectioner’s sugar*
flaky sea salt
Line a 12-cup mini-muffin tin with foil or paper liners. In a heatproof bowl set over barely simmering water melt the chocolate chips, Nutella and coconut oil, stirring till smooth. Spoon about a teaspoon of the mixture into the bottoms of the liners; rap the tin a few times to level, and place in the freezer to set (about 10 minutes).
Beat the almond butter, non-dairy spread and confectioner’s sugar till light and fluffy. Divide evenly on top of the chocolate layer, using the back of the spoon to smooth. Top with the remaining chocolate mixture, sprinkle with the flaky sea salt and keep frozen till ready to serve.
*To make your own Passover-friendly confectioner’s sugar, process one cup of granulated sugar and one tablespoon of potato starch in a food processor or blender till fine. Transfer to an airtight container.
This delicious recipe brought to you by Sheri Silver