Nutella

Ingredients

• 2 cups Hazelnuts (raw, unsalted; will be roasted and skins removed)
• 2 tablespoons Coconut Oil (refined or unrefined, melted)
• 2/3 cup Powdered Sugar (sifted to avoid lumps)
• 1/3 cup Unsweetened Cocoa Powder (Dutch‑processed for richer flavor)
• 1 teaspoon Vanilla Extract (pure vanilla extract)
• 1 pinch Salt (fine sea salt)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 350°F

2. Roast Hazelnuts

   Spread the 2 cups of hazelnuts in a single layer on the baking sheet and roast for 10 minutes, stirring once halfway through.

   Time: PT10M

   Temperature: 350°F

3. Cool Hazelnuts

   Remove the sheet from the oven and transfer the nuts onto a clean kitchen towel. Let them cool for 10 minutes.

   Time: PT10M

4. Remove Skins

   Gather the towel into a ball and rub the hazelnuts vigorously to loosen and discard the skins.

   Time: PT2M

5. Blend Hazelnuts

   Place the cleaned hazelnuts in the food processor and blend on high, stopping to scrape the sides, until the mixture reaches a thick, peanut‑butter‑like consistency (about 5 minutes).

   Time: PT5M

6. Add Coconut Oil

   Add 2 tablespoons of melted coconut oil to the processor and blend for an additional 1 minute until fully incorporated.

   Time: PT1M

7. Finish the Spread

   Add 2/3 cup powdered sugar, 1/3 cup cocoa powder, 1 teaspoon vanilla extract, and a pinch of salt. Blend for 2 minutes until the mixture is smooth and glossy.

   Time: PT2M

8. Package

   Transfer the finished Nutella to a clean jar, smooth the top with a spatula, and seal.

   Time: PT1M

Nutrition Facts

Calories

160

Protein

5 g

Carbohydrates

15 g

Fat

10 g

Fiber

2 g