Homemade Nutella
Nov 21, 2012
Warning! This is soon to be your new obsession. Once you try this rich chocolate hazelnut homemade nutella spread, you’ll never want to put your spoon down. Never ever! Unless, of course, you don’t like Nutella. Is that even possible? Is there a person in this world who can resist that velvety chocolate butter?
This recipe is technically better than Nutella because it is healthier and it taste great! It is free of refined ingredients, lower in sugar, higher in protein, and it contains the nutritious benefits of raw cacao powder and the medicinal health properties of virgin coconut oil.
Ingredients:
This is a dairy and gluten-free recipe.
(Makes about 2 cups)
2 cups raw hazelnuts (240g)
1 1/2 tbsp pure vanilla extract
1/4 cup raw cocao powder
1/4 cup pure maple syrup (or cane syrup)
1/4 tsp Himalayan pink salt
2-3 tsp virgin coconut oil (for extra smoothness; still smooth without oil)
1/2 cup coconut milk (or almond milk)
Directions:
Roast hazelnuts for 8-10 minutes at 420 F (215 C). Rub them together in a paper towel to get the skins off (optional).
In a food processor, pulse and process the nuts until they’ve turned to butter (about 3 minutes in a Vitamix).
Add the remaining ingredients and continue blending until smooth and creamy like Nutella!
Pour your chocolate hazelnut spread in a glass jar, and store in the refrigerator. It will stay fresh for 2 weeks in the refrigerator. Enjoy!
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