| Servings | jar |
Ingredients
- 1 cup Hazelnuts
- 1/4 cup Coconut Milk
- 2 oz Dark Chocolate, 70% Cocoa chopped or 1/4 cup Cocoa Powder
Ingredients
| |
Instructions
- Heat oven to 150 degrees C.
- Line a baking tray with baking paper, spread the hazelnuts on it evenly, then place baking tray in the preheated oven.
- Roast for 10 minutes then remove from oven.
- While hazelnuts are still warm, rub them with a damp towel to remove some of the skins.
- Add hazelnuts to a blender or food processor and blend until the form into a nut butter.
- Create a double-boiler on the stove by filling a saucepan 1/3 of the way with water and bring to a boil and then lower to a simmer. Take a smaller saucepan and place it inside the larger saucepan (if the water comes up too high from the smaller pan, pour some out).
- Add chocolate and coconut milk to smaller saucepan and stir constantly until chocolate melts.
- Pour chocolate mixture into the blender with the hazelnut butter and blend until combined. If you want a smoother "nutella' you can continue to blend until desired consistency is achieved.
- Pour nutella into a jar and seal with a lid.
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