Serves 10-12 | 15 minutes prep | 15 minutes cooking

  • 415g raw hazelnuts
  • 96g 70% dark chocolate, melted
  • 3 tbsp maple syrup
  • pinch of salt

Preheat oven to 350°C and add hazelnuts to a baking sheet in a single layer. Roast for 12-15 minutes.

Once removed from the oven, let cool slightly then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins.

Add your skinless hazelnuts to a food processor and blend on low until a butter is formed - about 8-10 minutes total - scraping down sides as needed.

In the meantime, heat the chocolate over a ban marie. 

Once the hazelnut butter is creamy and smooth, add the melted chocolate, sea salt and vanilla. Blend again until well combined. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.

If your Nutella isn’t sweet enough, add 1-2 tbsp maple syrup (but the more you add the firmer/stiffer the Nutella will get, so add sparingly). 

Transfer to a clean jar and store at room temperature up to a month!

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