Homemade Nutella

AuthorMichelle SheaCategoryDifficultyBeginner

Yields1 Serving
  cup Hazlenuts
 ¼ tsp salt
 ¾ cup Cacao powder
 ½ cup Coconut Oil
  cup Rice Malt Syrup
1

Soak the hazelnuts in water overnight, then drain and rinse well.

2

Put hazelnuts in a high speed blender or food processor and blend until smooth, then add salt and pulse to combine. Add cacao starting with ½ cup – adding more if desired (it can be quite bitter so add little bits at a time to get desired taste) and coconut oil and blend to combine. If necessary scrape down sides of the jar. Add rice malt syrup and blend to form a paste. If by any chance the mixture separates, add warm water, 1 tablespoon at a time, while blender is running to bring the mixture back together.

3

Place the Nutella in a jar and store in a refrigerator for two weeks.

4

Serve with apple slices as a snack.

Ingredients

  cup Hazlenuts
 ¼ tsp salt
 ¾ cup Cacao powder
 ½ cup Coconut Oil
  cup Rice Malt Syrup

Directions

1

Soak the hazelnuts in water overnight, then drain and rinse well.

2

Put hazelnuts in a high speed blender or food processor and blend until smooth, then add salt and pulse to combine. Add cacao starting with ½ cup – adding more if desired (it can be quite bitter so add little bits at a time to get desired taste) and coconut oil and blend to combine. If necessary scrape down sides of the jar. Add rice malt syrup and blend to form a paste. If by any chance the mixture separates, add warm water, 1 tablespoon at a time, while blender is running to bring the mixture back together.

3

Place the Nutella in a jar and store in a refrigerator for two weeks.

4

Serve with apple slices as a snack.

Homemade Nutella