Ingrédients pour Diy Nutella
- 1 cup hazelnuts
- ½ cup unsweetened cocoa powder
- ½ cup agave nectar
- 1 teaspoon pure vanilla extract
- ¼ cup hazelnut oil
- pinch sea salt
- ¼ cup coconut oil
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Comment préparer Diy Nutella
- Preheat your oven to 350°F (175°C). Spread 1 cup of hazelnuts in a single layer on a baking sheet. Roast for 8-10 minutes, or until fragrant and slightly darkened, shaking the pan halfway through.
- Once cool enough to handle, wrap the warm hazelnuts in a clean kitchen towel and vigorously rub to remove as much of the skins as possible.
- Add the hazelnuts to a food processor and process for 5-7 minutes, scraping down the sides as needed, until a smooth, buttery consistency is achieved.
- Add ½ cup unsweetened cocoa powder, ½ cup agave nectar (or maple syrup), 1 teaspoon pure vanilla extract, ¼ cup coconut oil (or other neutral oil), and a pinch of sea salt to the food processor. Process for another minute until completely blended and smooth.
- Transfer the homemade Nutella to a clean glass jar. Store in the refrigerator for up to 2 weeks.
- Allow the Nutella to come to room temperature before serving for the best consistency and flavor.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
7g
Fat
10g
Carbs
3g
