2 1/2 cups raw hazelnuts
1/2 tsp vanilla
Dash of salt
2 tbsp cocoa powder
1 1/2 tbsp maple syrup
Start by preheating your oven to 350 and placing your hazelnuts on a lined cookie sheet. Roast the hazelnuts for 10 minutes until nice and toasty, then allow to cool for around 5-10 mins until they're safe to handle. Carefully peel off the skin from the hazelnuts and place them into a high speed blender or food processor (it's okay if they aren't perfect!). Note: You probably could leave the skins on, but removing them yields a much smoother nut butter. Blend the hazelnuts on LOW (this was where I made my mistake the first time and almost killed my food processor) until a buttery consistency forms (around 10ish mins). It's a slow process and might seem like it isn't working, but I promise, right when you feel like you want to give up on it, that's when the magic happens. Once you've reached your buttery texture, add in your vanilla, cocoa powder, salt, and maple syrup and blend to combine. For a sweeter nutella, add in an additional 1-2 tbsp of stevia or coconut sugar (I find that too much liquid sweetener makes the nut butter cease up). And enjoy!
I hope you lovelies liked this recipe and, as always, if you try it out for yourself be sure to let me know on Instagram. And let me know what your fave way to eat nutella is!
Until next time, keep spreading love as thick as you would peanut butter (or vegan nutella!)