A few weeks ago I got very excited by the idea of creating my own homemade nutella. My delight was in the notion that Aars would be able to enjoy dairy-free, soya-free nutella… However it didn’t turn out how I had hoped – the hazelnuts stayed a bit grainy, so the end result was not as smoooooth as I’d anticipated. That said, I have been using it in my baking and it has been awesome for that, and I reckon it would rock in smoothies too.
My sisters thought that some people might still appreciate the recipe, as some may not be as fussy as I am about these things… so here it is – for you to use in the other recipes I am going to share as I use it all up!! You may be able to refine it so that it does work as a nutella in it’s own right – and if you do please pass the recipe on! Thank you x
Homemade Nutella – Ingredients
soaked hazelnuts, maple syrup, cocoa powder
Homemade Nutella – Process
- Soak 1 C whole hazelnuts over night
- Rinse in the morning
- Pop into a food processor and blizt for about 15 minutes
- ½ C maple syrup
- 6 Tbs cocoa powder
- Blizt some more until they are totally combined
- Pop into some clean, sterilised jars and into the fridge ready for when you want to use them.