This recipe was inspired by a vlog post I watched by The Happy Pear.. If you haven't followed these guys.. do it! They have loads of 5 minute recipes that are seriously great - have a look HERE.
I made a few amendments to the original recipe - I switched sunflower oil for coconut as I have a full jar that needs using, I switched honey for agave nectar to keep it vegan and I left out the vanilla essence as I felt that the mixture was sweet enough.
I'm using an old food processor at the moment as my Nutribullet died (sadface), so the consistency of mine wasn't as smooth as it could have been.. but it still tastes amazing!
- 250g of hazelnuts
- 2 tbsp of cocoa powder
- 100ml agave nectar
- 3 tbsp of melted coconut oil
- ½ tsp salt
Method
Begin by preheating your oven to 175°. Spread hazelnuts out on a baking sheet and bake for 7-10 minutes - this will release the oils in the nuts and make them easier to blend. Remove hazelnuts from oven and add to blender with melted coconut oil and salt. Blitz for 5-15 minutes (depending on the power of your blender) until a smooth paste forms. If you need to add a little water/almond milk to loosen the mixture up at this stage, go ahead. I added a couple tbsp of water and mine came out just fine.
Remove hazelnut mixture from blender and mix in all of the remaining ingredients - give it a really good stir to make sure everything is blended through evenly! Put your 'Nutella' in a jar and enjoy :) This will last for months and does not need to be refrigerated.
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