This is one of my favourite recipes. It’s great for spreading on toast or just eating with a spoon…
- 400g hazelnuts
- 3 tbsp cocoa powder
- 1 pinch of salt
- 1 tsp vanilla
- 2 tbsp maple syrup
Start by roasting your hazelnuts – to loosen the skins and deepen the flavour. Spread them on an oven tray and roast in the oven at 175°C for 12-15 minutes.
Once out of the oven, let them cool for a minute, then add in batches into a folded over tea towel and rub between your hand and the work surface to peel off the skins. Add to the blender.
Blend the hazelnuts in 30-second bursts (you’ll need about 8 minutes in total, so this will ensure your motor doesn’t blow up), scraping down as you go. You’re looking for a smooth paste.
Once smooth, add in the salt, vanilla and cocoa powder. Blend. Add the maple syrup in slowly and taste as you go – you might not need it all.
Decant into jars. It’ll keep for about 2-3 weeks (if your will power lasts that long!) and doesn’t need to live in the fridge.
- Category: snack
- Method: gluten free, vegan
- Cuisine: British
Keywords: homemade nutella