Chocolate Hazelnut Spread (Homemade Nutella)

Chocolate Hazelnut Spread (Homemade Nutella)

Adapted from my very own recipe

Ingredients

Makes about 2 cups

2 cups raw hazelnuts

½ cup cocoa powder (I used Healthworks)

3 tablespoons extra virgin coconut oil

1 cup milk of your choice (I used almond)

½ cup granulated sweetener of your choice (I used coconut sugar)

¼ teaspoon fine grain salt

1 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C).

Spread hazelnuts on a baking sheet and roast in the oven for 10 minutes, stirring once.

Remove from the oven and let cool for a couple of minutes.

Pour them in a clean kitchen towel, close into a bundle and give an energetic massage, this will (partially) skin the hazelnuts.

Transfer hazelnuts to a food processor and process for about 5 to 6 minutes. First they’ll become a paste and then they’ll liquefy. Scrape down the sides as needed.

Add all other ingredients and process until nice and smooth, about 3 to 4 minutes.

Stop the food processor a couple of times and scrape the side with a spatula. It is also a good idea to give your food processor a break every now and then.

Taste for sweetness and adjust to your liking.

Transfer to a mason glass jar (or other airtight container) and keep in the fridge.