Healthier, and yet as DELICIOUS as the original one. The taste might slightly differ due to the lack of palm oil and much depends on the chocolate you use, nonetheless it definitely remains one of the most tempting things to keep in the fridge. Stop reading NOW if you’ve just started your diet!
It’s likely to be EASIER than you have imagined. Just make sure you have a good blender and CHOCOLATE at home.
Hazelnuts (blanched) – 80g
Cane sugar – 30g
Cocoa powder – 5g
Vegetable oil – 25ml
Milk chocolate – 150g
A few drops of vanilla extract
Roast hazelnuts for a couple of minutes, either in the oven – 175°C for 10-15 minutes – or in a small pot. Make sure to regularly give them a little shake. Once roasted, mix thoroughly using a blender until you obtain an oily paste. Add cane sugar and mix again, then transfer to a bowl.
Add cocoa powder and gently mix everything together, gradually adding oil and vanilla extract. Melt chocolate in water bath (bain-marie) and slowly mix with the hazelnut cream.
Transfer your home-made nutella into a small jar and put in the fridge for minimum 2 hours. Remember to store it there afterwards, too. Spread on toasted bread or enjoy directly from a spoon!