Today I’m bringing you lovely folks a healthier version on nutella that tastes so amazing. It’s rich, chocolatey, smooth and beautifully hazelnut-y and best of all, it’s super easy to make! With only four ingredients, hazelnuts, cocoa powder, powdered sugar and coconut oil, this nutella only requires some roasting and blitzing in a food processor. You’ll have freshly made nutella in under 20 minutes!!
It’s hard to believe something so simple could be so damn delicious and addictive. I know people that can go through a whole jar without even realising. This is a really great spread to keep, you can add it to pies, cheesecakes, brownies, breads, cakes, cupcakes, muffins, and the list just goes on. You can definitely taste the freshly roasted hazelnuts and no doubt you’ll be able to brag to your friends about your amazing nutella. It lasts 2 weeks in the fridge, but honestly, there isn’t going to be any by 2 weeks. This recipe makes one small jar, so if you’re a nutella fanatic, double the recipe.
This recipe calls for coconut oil, you definitely don’t have to use it but I would recommend it. It’s got a much nicer flavour than canola or any vegetable oil and if you buy a jar of it you can use it for a bunch of things. You can use it for shaving your legs, moisturising, chapped lips and of course you can cook with it instead of regular oils. Now, let’s make some nutella!
Preheat your oven to 180C/350F. Measure out 2 cups of hazelnuts and put in a lined tray. Bake for 10 minutes.
Put the roasted hazelnuts on a damp kitchen cloth.
Use the cloth the vigorously rub the hazelnuts, this will get rid of the shell remains.
Place the hazelnuts in a food processor and blend!
When the hazelnuts turn into a nut butter (approx 5 mins) it’s ready.
Add the powdered sugar and cocoa powder and blend.
Add a little bit of coconut oil and blend. Keep adding more until you get a consistency you’re happy with.
Smother some muffins with it and it’s finished!
Nutella – adapted from one perfect bite
– 1 cup hazelnuts
– 1/8 cup cocoa powder, unsweetened
– 1/2 cup powdered sugar
– 1/2 – 1tbs coconut oil
Preheat oven to 180C/350F and line a tray with baking paper. Place the hazelnuts in the tray and bake for 10 minutes.
Place the hazelnuts on a damp kitchen cloth and rub vigorously to remove shell remains.
Put the hazelnuts in a food processor and process until it turns into a butter, 5 mins approx.
Add the cocoa powder and powdered sugar. Blend.
Add 1/2 the coconut oil and blend, keep adding coconut oil to get your desired consistency.
Makes one small jar, keeps for 2 weeks in the fridge.