Homemade Nutella

MAKES 200ML / ¾ CUP

200g / 1½ cups blanched hazelnuts

2 tbsp coconut sugar

2 tbsp raw cacao powder

½ tsp maple syrup

½ tsp hazelnut oil

drop of vanilla extract

pinch of sea salt

Preheat the oven to 200°C / 400°F / gas mark 6.

Place the hazelnuts on a small baking tray (pan) and bake for 10 minutes to toast (keep an eye on them though so that they don’t burn). Remove from the oven and set aside to cool.

Add the toasted, cooled hazelnuts to a food processor and blitz for about 3 minutes until they are broken down and have turned into a paste with their natural oils.

Add the remaining ingredients and blitz for another 2 minutes. Taste to check for flavour – you can add a pinch more sweetness if you like.

Transfer to a sterilized sealable jar and store at room temperature for up to 2 months.