Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven at 180C for about 12 minutes, until they’ve browned. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible.
Melt the chocolate in a saucepan over gently simmering water. Stir until smooth.
In a food processor, grind the hazelnuts until they form a paste. Add the coconut oil, dates, vanilla, dates and salt and continue processing until the mixture is as smooth as possible-or as smooth as you like. Add the melted chocolate, blend well. If it’s not runny enough add a bit of coconut milk.
Scrape your homemade Nutella into a jar. The nutella will keep on the counter for up to 2 weeks. (Hah, yeah right!)
Healhty Nutella
- 2 cups hazelnuts
- 60 g dark chocolate (you can change it to 3 Tbsp cacao powder)
- 2 Tbsp coconut oil
- 3 Tbsp maple syrup
- 5 dates (optional for extra sweetness)
- 1/2 tsp vanilla extract
- 3/4 tsp salt
