Nutella Homemade

Prep time: 10 min

Cook time: 10 min

Servings: 10

Yield: 2 glasses

If using the milk, it’s best to store the recipe in the refrigerator, where it should stay good for two to three weeks.

Ingredients

240 gr hazelnuts

1 1/2 tbsp pure vanilla extract

1/4 cups Ghirardelli cacao powder, unsweetened

1/3 cups monk sugar

3-4 tbsp hazelnut syrup

1/4 tsp sea salt

1/2 cup unsweetened almond milk

Direction

If hazelnuts are not already roasted, preheat the oven to 400 F and bake for 6-8 minutes or just until they begin to brown. Rub them together in a paper towel to get the skins off. It’s okay if a few stubborn skins won’t come off. Blend the nuts in a nutribullet or vitamix until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella!