Description
Ingredients
Units
Scale
- 400 gr Unsalted, skinless, and toasted hazelnuts
- 2–3 Tbsp Coconut oil
- 2 Tbs Cocoa
- 2–3 Tbsp Xylitol, Stevia, or conventional white granulated sugar
- 1/8 Tsp Sea salt (Optional)
Instructions
- Put the skinless hazelnuts in the oven at 350F or 180C for 10 minutes.
- In a high–powered blender, start blending on the cream setting until creamy.
- If the hazelnut mixture is too thick, start by melting two tablespoons of coconut oil and mixing in cocoa. Add the third tablespoon if necessary.
- Add the cocoa with coconut oil and turn the blender back on.
- Add the sea salt.
- Add the xylitol little by little and blend until smooth.
- Rectify the flavor before removing it from the blender.
- The mixture should be thick but not very dense. Remember that it is a homemade nutella, the pasta should not be hard, otherwise you will not be able to spread it on food.
- Put in a jar and keep in a cool place.
Equipment
High Powered Blender KitchenAid
Buy Now βNotes
- Category: Dessert, glutenfree, Snack, Vegan
- Cuisine: European, Italian
Keywords: breakfast, cocoa, chocolate, coconutoil, hazelnut, hazelnut spread, homemade nutella, snack, spread, Healthy spread, keto, celiac, paleo diet