This is the easiest recipe but one of my absolute favourites. You see my kids are obsessed with ‘Nutella’ but little do they know that the one they get at home is vegan and no palm oil too. It just tastes so much like the real thing and is just so indulgent, plus it spreads so well as well!
The beauty of this spread is that you can keep it for ages in the fridge, although I promise you in wont last that long! I use it on bread, pancakes but it also makes for an amazing dessert pizza topping! The possibilities are endless, and endlessly delicious!
My kids and Mr H are totally obsessed with this spread, and it’s such an easy thing to make that anyone can give it a go! It’s delightfully runny when you first make it, so you could even use it as a dessert sauce, or a dip for something like strawberries. I’ve used it before as a cake filling too, which worked an absolute treat.
I really hope you love this super easy recipe as much as I do – excited to hear what you think!
- 100g chocolate
- 2 cups hazelnuts
- Pinch of salt (optional)
Preheat your oven to 180C and roast the hazelnuts for 10 minutes, then blend them until they become a smooth nut butter. This might take a little while and if it becomes a paste that just means you’re almost there, so keep going! Stop every minute or so to scrape any excess down the sides if needed too.
Melt the chocolate in a bowl over a saucepan with two inches of water in on a low heat, then pour the chocolate into the blender (and add a little salt if you like), blending again to mix everything together.
It will be runny initially but if you want the classic nutella texture, place it in the fridge to set. Store in an airtight jar in the fridge for upto a month.
Love, Mrs H xx
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