It’s not nutella spread

It’s not nutella spread

By
From
Guilt-Free Nice Cream
Makes
360ml
Photographer
Jacqui Melville

Once you make your own Nutella, there is no going back. It’s simple, delicious and contains nothing but goodness.

Ingredients

Quantity Ingredient
135g hazelnuts, skinned
120g dark chocolate chips
185ml almond milk
11/2 tablespoons mild honey or maple syrup
A pinch sea salt

Method

  1. Preheat the oven to 180°C. Evenly spread the hazelnuts on a baking sheet and roast for about 15 minutes. Remove and wrap the hot hazelnuts in a clean tea towel and allow to cool 10 minutes. Remove the skins by rubbing the hazelnuts with the tea towel.
  2. In a saucepan, melt the chocolate chips, almond milk, honey and salt over low heat. Remove from the heat once the chocolate has completely melted, and allow to cool slightly while you get on with the hazelnuts.
  3. Put the hazelnuts in a food processor and pulse for about 5 minutes until they form a butter-like consistency, scraping the sides of the processor every 30 seconds. Add the chocolate mixture and pulse until well combined and smooth.
  4. Transfer the spread to a glass jar, allow to cool completely, then screw on the lid and pop in the fridge where it will thicken. It will keep for a good couple of weeks.
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