I've been promising this recipe on my instagram for awhile so I'm so happy to finally share it with you. Homemade Nutella is amazing & you can enjoy it guilt free, unlike the real stuff. It's really easy to make.
A little trick to remember:
It's best kept in the fridge but this makes it set quite solid due to the coconut oil. You can fill your sink with warm/hot water and leave it there for a minute or two to soften. Or you can microwave in for around 25 seconds.
1 1/2 cups raw hazelnuts
1/2 cup raw cashews (pre-soaked overnight and drained)
3½ tablespoons 100% dark, unsweetened chocolate
(You can replace the chocolate with 2-3 more tablespoons of cacao if you don't want refined sugars)
1 tablespoon raw cacao powder
2½ tablespoons raw honey or maple syrup if making it vegan (add more if you like it sweeter)
1 teaspoon vanilla extract
Pinch of salt
2 tablespoon coconut oil, melted
6 tablespoons milk of your choice (e.g. Almond, hazelnut, coconut, raw milk)
Roast the hazelnuts for roughly 10 minutes in the oven at 180°C .
Melt the dark chocolate & coconut oil in a double boiler over simmering water.
Remove the nuts from the oven once the skins have begun to crack and the nuts look lightly golden. While still warm remove the skin from the nuts. The skin should peel right off from the nuts. It’s ok if there are still some skin left on.
In a food processor blend the hazelnuts and cashews. Stop to scrape down the sides occasionally. Continue to blend on high until it forms a creamy consistency.
Once chocolate is melted pour into the blender with the hazelnut/cashew paste. Then add the cacao powder, sweetener of choice, vanilla, salt and choice of milk. Blend on high until well combined.
Pour into a jar and keep up to a month in the fridge.