I promise you will soon be addicted to this easy Homemade Nutella, and it's even vegan-friendly. Spread it on toast, make a dessert with it, add it to a milkshake or just eat it straight out of the jar - I won't judge!
200 grams hazelnuts, raw
⅓ cup cacao or cocoa powder
2 Tbs maple syrup
1 Tbs coconut oil
1 tsp vanilla extract
¼ cup milk (can use plant based milk)
pinch of salt
1. Preheat oven to 180ºC and line a tray with baking paper. Spread the hazelnuts out evenly on the tray and roast for 10 minutes. Careful that they don't burn.
2. Transfer to a bowl and let cool. Once cool, rub them together in your hands or kitchen towel to remove the skins.
3. Process the nuts for 5 minutes, occasionally scraping the sides down. Blend until a paste is formed, then add the rest of the ingredients and blend until combined.
4. Taste and see if it needs more salt or maple syrup. Add more milk or coconut oil if you prefer it runnier. Transfer to an airtight jar and store in fridge.