d.i.y nutella

d.i.y nutella – this is my new improved recipe, having learnt from the last lot I made, and having equipped myself with a marvellous juicer. This weekend one of my friends dropped by to do some baking. She had suggested we bake a hazelnut chocolate torte which looked delicious but it needed 6 eggs and chocolate spread, as well as butter and other no-no’s!

I figured we could give it a go if we made our own nutella, and messed about HUGELY with the original recipe. It’s very hard to adapt any recipe with two eggs or more into an egg-free recipe – let alone dealing with the dairy and gluten! So we started with the easiest part: d.i.y nutella – I knew we could make it dairy-free. This was my first time using my juicer to crush the nuts, it was incredibly fast, the nuts stayed cold so the nutella is raw and amazingly great for our bodies as well as utterly yummy. A truly delicious and nutritious little jar of BIG yum!

Amazingly my crazy gamble of totally ignoring the recipe and making the hazelnut torte free-from everything bar hazelnuts worked! It tasted so good we decided not to ice it with the d.i.y nutella, but tucked in whilst it was still lusciously warm. (We managed to eat half of it in one sitting) I should be posting the recipe later this week. But for now here is the d.i.y nutella recipe. It goes lovely on my toasted gluten-free basic bread.   

d.i.y nutella

• Yield:

  1 jar

• Cooking Method:

  juicing!

• Prep Time:

  10 mins

• Cook Time:

  0 mins

Allergens:

tree nut

Dietary:

dairy-free, egg-free, gluten-free, healthy, paleo, raw food, refined sugar-free, soy-free, vegan

This d.i.y nutella is sooooo easy to make if you have the right equipment! It tastes lovely and nutty and has all the healthy benefits of raw hazelnuts, raw cacao powder with their great oils and nutrients. I made the base hazelnut b*tter (a.k.a hazelnut butter - I don't like using the word "butter" as it implies dairy, hence the * which for me stands for 'e' making hazelnut better! But you can read the * as a 'u' if you prefer!) in my Samson Juicer with it's "mincing cone and nozzle". It was soooooo fast and I was able to reduce the amount of oil I add by half. If you don't have a juicer check out the almond b*tter (a.k.a almond butter) I made in my magi-mix it will work with hazelnuts too! Once you've made this marvellous hazelnut b*tter you can customise it into a yummy nutella in a bowl.

Ingredients:

• 1 C hazelnuts (soaked over night & rinsed)
• 1 Tbs hemp oil
• ¼ C maple syrup
• 3 Tbs (heaped) raw cacao powder

Method:

1. Make sure your juicer has the correct fittings on for making a nut-b*tter. The Samson needs the mincing cone and nozzle (see photo).

   

2. Take half a cup of your soaked and rinsed hazelnuts and pop them in the juicer, followed by the tablespoon of hemp oil. Then add the other half cup of nuts. 

3. You need to put the nut b*tter through the juicer at least 3 times to make it smooth and to release all the oil. Then mix it all up, stir in the maple syrup and raw cacao powder before popping it in a jar with an airtight lid. Keep in the fridge! 

Notes:

I also like making it crunchy by adding some toasted chopped hazelnuts to the mix. It lasts about 2 weeks in the fridge but is normally gone before then!