When the folks at Rigoni di Asiago offered to send me a jar of their *NEW* Nocciolata Dairy Free Hazelnut & Cocoa Spread (certified vegan) to sample, of course I jumped at the opportunity. Who among us hasn't been dreaming of a vegan alternative to the non-vegan (yet beloved) nutella?
But, in the short time before I actually received it, I talked myself down from the excitement. I convinced myself that it would probably be a subpar excuse for the decadent staple and readied myself for the disappointment.
When the jar arrived, I was impressed by how much it looked like it belonged in a gourmet shop (ahem, Riverdel), but still I didn't have high hopes. Veganizing nutella AND making it organic, non-GMO seemed like too tall an order, so didn't open it- let alone smell or taste it.
Big mistake. HUGE! Read on, my friends.
A few days later I baked up a dozen of my go-to chocolate cupcakes, the toasted coconut cupcakes from Vegan Cupcakes Take Over the World. I waited until they were completely cooled before first snipping the seal on the jar of Nocciolata and only then did I realize what I'd been missing. Based on scent and sight alone, I was instantly aware that if I'd opened the jar upon arrival, I could have made quick work of it with only a spoon. Rich, dense, and creamy; I knew it was going to be fantastic before I even tasted it.
But fantastic is an understatement. While part of me felt that simple cupcakes weren't fancy enough for this high-quality spread, I still knew it would make an exquisite "icing," so I persevered. It was a phenomenal call.
From the company, "Made with organic ingredients completely free of GMO's, preservatives, colors, additives, or artificial sweeteners, Rigoni di Asiago's Nocciolata Dairy Free Hazelnut & Cocoa Spread combines hazelnuts, cocoa and cocoa butter, natural vanilla extract, and raw cane sugar for a chocolate-hazelnut spread with undeniably superior flavor. Nocciolata Dairy Free is like a vegan, organic, better-for-you Nutella, made with environmentally-responsible cold-pressed sunflower oil. It also contains far less sugar than other brands and is free from hydrogenated fats!"
So, good news/bad news:
Bad news first: Nocciolata Dairy Free Hazelnut & Cocoa Spread is so new that it'snot yet available for purchase. Soon, though! only currently available at Whole Foods Markets and will be coming soon to Amazon.com!
Good news: In the meantime, YOU CAN WIN A JAR RIGHT HERE!
CONTEST TIME:
Believe it or not, I was able to generously ice 12 cupcakes with half of one jar. So, I need suggestions for how to maximize my enjoyment of the 2nd half of the jar. This is where you come in.
But, in the short time before I actually received it, I talked myself down from the excitement. I convinced myself that it would probably be a subpar excuse for the decadent staple and readied myself for the disappointment.
When the jar arrived, I was impressed by how much it looked like it belonged in a gourmet shop (ahem, Riverdel), but still I didn't have high hopes. Veganizing nutella AND making it organic, non-GMO seemed like too tall an order, so didn't open it- let alone smell or taste it.
Big mistake. HUGE! Read on, my friends.
A few days later I baked up a dozen of my go-to chocolate cupcakes, the toasted coconut cupcakes from Vegan Cupcakes Take Over the World. I waited until they were completely cooled before first snipping the seal on the jar of Nocciolata and only then did I realize what I'd been missing. Based on scent and sight alone, I was instantly aware that if I'd opened the jar upon arrival, I could have made quick work of it with only a spoon. Rich, dense, and creamy; I knew it was going to be fantastic before I even tasted it.
But fantastic is an understatement. While part of me felt that simple cupcakes weren't fancy enough for this high-quality spread, I still knew it would make an exquisite "icing," so I persevered. It was a phenomenal call.
From the company, "Made with organic ingredients completely free of GMO's, preservatives, colors, additives, or artificial sweeteners, Rigoni di Asiago's Nocciolata Dairy Free Hazelnut & Cocoa Spread combines hazelnuts, cocoa and cocoa butter, natural vanilla extract, and raw cane sugar for a chocolate-hazelnut spread with undeniably superior flavor. Nocciolata Dairy Free is like a vegan, organic, better-for-you Nutella, made with environmentally-responsible cold-pressed sunflower oil. It also contains far less sugar than other brands and is free from hydrogenated fats!"
So, good news/bad news:
Bad news first: Nocciolata Dairy Free Hazelnut & Cocoa Spread is so new that it's
Good news: In the meantime, YOU CAN WIN A JAR RIGHT HERE!
Believe it or not, I was able to generously ice 12 cupcakes with half of one jar. So, I need suggestions for how to maximize my enjoyment of the 2nd half of the jar. This is where you come in.
- Kindly leave a comment below telling me how you'd like to enjoy Nocciolata and the mastermind behind my favorite idea wins a jar of their very own to devour.
- All entries must be received by August 31st @ 11:59pm EST.
- Please be sure that your email is accessible via your comment sign-in, or simply include it in your comment so the company can be in touch to send you your jar.
I'm thinking waffle sundae. Vegan waffle (frozen or fresh), vanilla SoDelicious vegan ice cream, smothered in Nocciolata and a few vegan maraschinos on top. Yum.
ReplyDeletesimple and delicious: Nocciolata Dairy Free Hazelnut & Cocoa Spread on a just ripe and naked banana sliced in half!
ReplyDeleteI eat with with strawberries!
ReplyDeleteSpread between homemade vegan chocolate chip cookies and refrigerate!
ReplyDeleteI'd go basic and dip pretzels in it!
ReplyDeleteI'd love to try it with fresh fruit!
ReplyDeletesaralips at aol dot com
I think some "nutella" smores would be the perfect use for this! And I LOVE the combo of hazelnut, chocolate, and raspberry, so I would definitely throw a few fresh raspberries on there while they're still in season ;)
ReplyDeleteWe like to make "cinnamon rolls", except instead of sugar and cinnamon, we put other combinations. A favorite among our kids is ham and cheese. I think a great dessert alternative would be to put this spread along with some chopped pecans or walnuts.
ReplyDeleteI'm dreaming of nutella and banana crepes!
ReplyDeleteHunter, it's like you were reading my mind! #bananasoptional Congrats! I've submitted your name to the company and they should be in touch soon. Yay!
Deletenutella brownies! garsleat at yahoo
ReplyDeleteA spoon. Then, on a piece of perfectly toasted bread. I'm a simple gal, after all!
ReplyDeleteI would like to enjoy Nocciolata mixed into a batch of homemade White Chocolate Chip Blondies. Perfect balance of decadent flavors, sweetness, and luxury in dessert form. Aesthetically pleasing baked good with the Nocciolata as well. EMS591@aol.com
ReplyDeleteStraight-up sandwich with some nice, fresh bakery bread. :)
ReplyDeleteMy email address: theautumndandelion @ gmail.com
The first thing that popped into my head was straight up with a spoon! is that totally lame? it's been so long since I have had nutella that I think that's what I would have to do...
Deletesecond option would be to warm slightly and pour over ice cream!
in banana bread!
ReplyDeleteI'm thinking a Strawberry shortcake type dessert with chocolate cake and this stuff in the middle and garnished with roasted nuts and coconut whipped cream instead of strawberries and cream. Drooling at the thought
ReplyDeleteI'm thinking a blob in a strawberry smoothie, for that chocolate covered strawberry taste :)
ReplyDeleteI'm thinking to warm it up a bit and then dribble over some coconut milk ice cream....! And of course just go at it with a spoon :)
ReplyDeleteTtrockwood@yahoo.com
I'm impressed with your spreading ability!!!
ReplyDeleteI'd do something very simple like homemade ravioli filled with nocciolatti. I'd deep fry them. I'd gently place three on a bed BLACK RASPBERRY purée (from my garden.) I'd whip up a fluffy dollop of coconut whip cream and place it gently on top. The crowning glory would be two wild mint leaves I harvested from between my sidewalk cracks.
ReplyDeleteMy email is secret.
Susan
Yum! I'd swirl this into a homemade coconut milk vegan ice cream! Coconut, hazelnut and chocolate for the win!
ReplyDelete- Judith (j.rontal@gmail.com)
Thanks to everyone who entered; the winner was Hunter! I've been a sucker for crepes since the magical ones Madame Obi made me in 7th grade French class. Fun fact: I can't speak french. Je viens a l'ecole on bus. That's all I got. In fact, that's all I ever had.
ReplyDelete