Nutella
This recipe needs to come with a warning because you will have a very hard time resisting to eat it by the spoonful! Homemade nutella without the guilt or hidden ingredients, all you need are four ingredients and a powerful food processor. This chocolate hazelnut spread stays good for up to one month in the fridge, but it is likely not to last you that long.
Yield 16oz Mason Jar
INGREDIENTS
2 Cups Hazelnuts
3 tbsp Cacao
2 tbsp Maple Syrup
½ Cup Coconut Milk
INSTRUCTIONS
Preheat the oven to 175ºC (350 Fahrenheit).
Spread the hazelnuts out in a single layer on a baking tray.
Roast for 10 minutes.
Remove and allow to cool.
Pour nuts into a food processor and blitz until butter is formed. This process can take up to 15 minutes. First crumbs will form, then as the oils slowly release, you will notice the nuts magically churning into creamy nut butter. You may have to stop every couple of minutes to scrape down the sides with a spatula, and give your processor a break so as not to risk overheating. The longer you blend, the creamier your nut butter will be!
When you’ve reached your desired consistency, add the cacao and maple syrup and blend to combine.
Gradually add as much coconut milk as you need to make a creamy spread.
