Vickys Homemade Nutella

Nutella was created in the 1940s in Italy during World War II when hazelnuts were added to chocolate to extend the limited supply of cocoa.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Vickys Homemade Nutella

Cooking Method: Blending, Melting Cuisine: International Courses: Anytime, Dessert Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 10 min Total Time 30 mins

Servings: 10 Calories: 2000

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Hazelnuts
• 50 gram Cocoa Powder
• 50 gram Coconut Oil
• 3 tablespoon Maple Syrup
• 1 teaspoon Vanilla Extract
• 1 pinch Salt

Instructions

1. Preheat the oven to 350°F (180°C) and spread the hazelnuts on a baking sheet. Roast in the oven for 10 minutes, or until fragrant and the skins begin to crack.
2. Remove the hazelnuts from the oven and let cool slightly. Rub the hazelnuts between your hands or in a clean kitchen towel to remove the skins.
3. Place the roasted hazelnuts in a food processor and blend until they become a smooth paste.
4. Add the cocoa powder, coconut oil, maple syrup, vanilla extract, and salt to the food processor. Blend until all the ingredients are well combined and the mixture is smooth and creamy.
5. Transfer the homemade Nutella to a jar or airtight container. Store in the refrigerator for up to 2 weeks.
6. Enjoy your homemade Nutella on toast, pancakes, or as a dip for fruits!

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 16g25%

Total Carbohydrate 12g4%

Sugars 8g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.