It’s very easy to make, tastes incredible and you can eat it with a decent dollop of smugness knowing you made your own version that taste just as good (or even better) than the real deal.
To make your own jar of the nutty stuff you will need:
150g of hazelnuts (naked ones, ie the ones without their brown papery cases)
1 cup of icing sugar
200g of milk chocolate
1/2 cup cocoa powder
2 tbsp vegetable or melted coconut oil
1/2 tsp salt
A sterilised jar (pop a jar into the dishwasher on the highest setting, allow to cool and DON’T touch the inside – voila sterilised jar)
Once the nuts are cool, blitz them in a food processor until they are a fine dust.
Add the icing sugar, salt and cocoa powder and blitz to combine.
Pour in the melted chocolate and whizz again for a couple of seconds. Stop, add the oil and go again.
You may need to scrape down the sides of the processor – do this and then whizz again.
Keep blending until you have a smooth Nutella consistancy – this can take some time if there are a few lumps. The key is to make sure each step is smooth before you start the next one.
Pour into your jar and pop the lid on. Refrigerate but make sure to remove it from the fridge 10-15 minutes before you want to use it (especially if you used coconut oil) as it may be a little hard.
Spread on warm freshly baked bread and serve with a tall glass of ice cold milk. Yum!
Recipe adapted from Crunchy Creamy Sweet