We all love Nutella: it’s chocolatey, creamy and has a hint of hazelnuts. You put your spoon in the jar and before you know it, it’s gone. Let’s admit it: it’s delicious. But it’s also a very unhealthy treat: it’s half sugar (54%), has barely any hazelnuts (13%), and a rather dubious (and possibly worrying) amount of palm oil. A dollop of it every once in a while isn’t going to kill you, but what if you could make it at home? And what if you only needed 5 ingredients and a decent food processor or blender? I was skeptical too, but I looked at a few recipes, bought some some hazelnuts and postponed making it for weeks as I was certain it would be a failure. But it wasn’t. It’s dead easy to make and tastes amazing! Unlike the real deal, this version has tiny chunks of hazelnuts, which in my opinion are a bonus, though if you have patience and time, you could just blitz for longer to make it smoother. You can use cream instead of soya milk, but I wanted it a little bit healthier. It spreads nicely, it’s perfectly sweet, it looks and smells rich and it doesn’t taste weird or hippie like most vegan deserts. It’s like a really delicious version of Nutella without the nasties and contains as much cacao as it does hazelnuts, just like it should be.
- 65g hazelnuts
- 3 tbsp raw cacao powder (cocoa powder would do the job too)
- 3 tbsp maple syrup
- 1 tbsp coconut oil
- 100ml soya milk/normal milk/cream, to soak the hazelnuts
- Preheat the oven to 350°F/180°C. Place the hazelnuts on a baking sheet in a single layer and roast for 5-10 minutes, until the skins start to flake off. Remove from oven and let cool for 5 minutes, then rub them against each other to remove the skins. Don’t worry if you can’t get all the skins off.
- Put the hazelnuts in a small bowl and cover them with milk/cream and let them soak for 30 minutes.
- Add all the ingredients to a food processor and blend until you get a buttery consistency, which should only take a couple of minutes.
- Transfer to a clean jar and store at room temperature. It will keep for a couple of weeks, but that’s if you don’t eat it before.
Hazelnuts before roasting:
Hazelnuts after roasting: