Ingredients
- 1 1/2 cups roasted hazelnuts
- 1/4 cup cocoa or cacao powder
- 1/4 cup maple syrup or honey
- 1/4 tsp salt
- 2 tbsp avocado oil or melted coconut oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and roast them for about 10-12 minutes, or until fragrant and the skins start to loosen.
- Remove the hazelnuts from the oven and let them cool slightly. Rub them with a clean kitchen towel or paper towel to remove as much of the loose skins as possible.
- In a food processor or blender, grind the roasted hazelnuts until they form a smooth paste. This may take a few minutes, and you may need to scrape down the sides of the processor or blender occasionally.
- Add the cocoa powder, maple or honey, salt, oil, and vanilla extract to the hazelnut paste.
- Process or blend until all the ingredients are well combined and the mixture is smooth and creamy.
- Taste the homemade Nutella and adjust the sweetness or cocoa flavor to your preference by adding more maple/honey or cocoa powder if desired.
- Transfer the spread to a jar or airtight container for storage. It can be stored at room temperature for up to 2 weeks.
Notes
You can try this in a blender but it may be harder to get the desired consistency. A food processor works best for ultimate creaminess!