In 2014, I had the pleasure and privilege of collaborating on chocolate maker Geneviève Grandbois’ opus on chocolate. One of the recipes featured in the book, the all-organic maple syrup Nutella, has since become a staple in our home. While homemade Nutella recipes abound, especially in the wake of media “outing” the nutritional value of ingredients in commercial Nutella, few feature one of Québec’s and Canada’s iconic product: pure maple syrup.
So, with the gracious approval of Geneviève, here’s the Nutella from her book. Ready in 5 minutes or less, it’s both healthy, indulgent and easy enough to make that my 7 year-old has the recipe down pat, with barely any supervision. Enjoy!