I used to love Nutella as a kid, even though we didn’t get it very often (thanks mum!). Eating straight out of the jar, with a finger or spoon! But the store bought stuff is full of sugar and so unhealthy. I played around with this recipe for a while until I got it perfect, well for me anyway. It tastes like a ferrero rocher 🙂
Serve on buckwheat pancakes with banana, for a super yummy breakfast.
1 cup hazelnuts
1 tsp vanilla powder
80ml coconut syrup
1 tbsp. maple syrup
¼ cup raw cacao powder
250ml coconut cream
Pinch sea salt
Place the hazelnuts on a baking tray and place in preheated 160 degree oven for 15-20min, or until the nuts are toasty and the skins are starting to come away. Remove from the oven and place in a clean tea towel. Fold up the corners and shake/rub the tea towel to remove the skins from the hazelnuts. If you don’t get it all off, don’t worry too much about it.
Place the nuts in a food processor and blitz until the nuts form a small crumb that can be pressed together when you pinch it.
Add the remaining ingredients and blend until smooth, scraping down the sides as you go. It will take about 5-8 minutes to get it nice and smooth, depending on your food processor.
* The combination of the 2 sweeteners has worked the best for me. If you would like to use only one sweetener, just choose your favourite.