Description
You may end up eating the whole jar of this homemade hazelnut chocolate butter.
Ingredients
Scale
- 2 cups hazelnuts*
- 3/4–1 cup coconut milk (depending on desired richness of the Nutella)
- 1/4 cup maple syrup
- 3 Tbs cacao powder
Instructions
- Pulse the hazelnuts and 3/4 cup coconut milk in a food processor until it forms a hazelnut butter.
- Pulse in the maple syrup and cacao powder, then, if desired, add more coconut milk.
- Process until your Nutella forms a smooth and creamy consistency.
Notes
- *If you don’t want any hazelnut skins in your Nutella, you can blanch them by roasting them, or you can just keep the skins, like I did. The hazelnuts I bought came roasted, so most of the skins were already off, so I recommend buying roasted hazelnuts. If yours have skins, this may help: How to Skin Hazelnuts
- I store my homemade Nutella in a Mason jar in the fridge, then take it out 10 minutes before using it, for easy spreading.