Homemade, Copycat Nutella Recipe Made Healthy!
Equipment
- High speed blender
- Small glass jar with lid
Ingredients
- 140 g roasted hazelnuts, no skin. If you can't find roasted, then you will need to roast them yourself by laying flat on a baking sheet and air-frying for 9 minutes on 185C. Don't let them burn. Leave to cool, then remove skins (if there are any) by rolling the hazelnuts through your fingers so they flake off. You can also roast in your oven on a medium temperature, but you will need to keep your eye closely on them as they burn easily. You must be very CAREFUL to not let your hazelnuts burn, no matter which cooking metho you use as this is easily done.
- 4 heaped tbsp coconut cream, full fat. Allow your cream to sit upside down in your fridge for at least 3 hours before using (or overnight) so that the cream and the water separate.
- 4 level tbsp maple syrup
- 1.5 tbsp cacao Use 100% cacao powder with no added sugars.
- Pinch sea salt
Instructions
- Add your pre-roasted hazelnuts to your high speed blender and blend enough to grind them down as much as possible without burning your blender out. The way to be sure this doesn't happen is to not keep blending if your blade isn't spinning.
- Now add the rest of your ingredients and blend some more. You may need to have a towel on your kitchen side so that you can bang your blender down to knock the ingredients off the sides. Try and get a good spin going for at least one minute. Open, take a spatula and push down sides, then blend again for a further minute. Check consistency. You want this Nutella to be smooth to the tongue, which can be difficult considering you have to break down those hard nuts. You may find that you will possibly need to add more coconut cream, maple, or even a dash of plant milk if you really can't get your Nutella smooth. Keep blending until you're are satisfied.Pour into a glass jar or some kind of adequate receptacle and refrigerate for up to 10 days.