Homemade (nutritious) Nutella

Ingredients

• 200g hazelnuts (organic preferred)
• 2–3 tbsp coconut sugar (adjust to taste)
• 2 tbsp melted coconut oil
• 2–3 tbsp unsweetened cocoa powder
• 1 pinch of salt
• Optional: 1 tsp vanilla extract or a splash of plant-based milk for an even creamier texture

Instructions

Toast the hazelnuts — Preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and roast for about 10 minutes, until golden and the skins begin to loosen.

Remove the skins — Let cool slightly, then rub the hazelnuts in a clean kitchen towel to remove the skins (a little left on is totally fine).

Blend the hazelnuts — Transfer to a powerful food processor and blend until smooth and creamy, scraping down the sides as needed.

Add the remaining ingredients — Add the melted coconut oil, coconut sugar, cocoa powder, and salt (plus vanilla if using). Blend again until fully combined. For a smoother consistency, add a splash of plant-based milk.

Store — Transfer to an airtight jar. Keeps for a few days at room temperature, or longer in the fridge (it will firm up a bit when chilled).

Pro tip — Adjust the cocoa and sugar to your preference — more cocoa for a richer spread, less for something milder and sweeter.