Happy World Nutella Day! I used to be addicted to Nutella and would have in/on almost everything before I cut out sugar and processed foods. I was reminded by the lovely Mrs P that it was National Nutella Day today and I suddenly had a craving to make my own. This recipe is a complete fluke but I am so happy it turned out well. It is not overly sweet so I would add more date syrup if you want a sweeter spread. Equally you may find that the consistency is too thick for you so add more nut milk if you need to. I roasted the nut for a richer taste and it worked very well. If you can, it's worth brushing off the skins of the hazelnuts after roasting them. This will give you a smoother consistency. I was eating the remains out of the mixer but I will be enjoying some on my Caveman Paleo Bread in the morning and on my pancakes on Shrove Tuesday! I hope your taste buds enjoy this little treat.
You will need:
1 jam jar
50g almonds
100g hazelnuts
4 tsp date syrup
1/3 cup nut milk (I used almond)
2 heaped tbsp raw cacao powder
Heat your oven to 180 degrees centigrade and pop the nuts on a baking sheet. Roast for 8-10 minutes and then leave out to cool completely. At this point you can brush off the hazelnut skins.
Place your roasted hazelnuts and almonds into a blender and blend until smooth and liquid-y. This may take 2-3 minutes depending on how strong your blender is.
Add the date syrup, nut milk and cacao powder and blend again for about 1 minute. You will want to scrap down the sides half way through to make sure it's all combined. Add your milk a little at a time until you reach the desired consistency. To make this a dip for fruit, add more almond milk to thin it out slightly.
Pace into a jam jar or kilner and this will keep for a few weeks - but no double dipping of spoons!
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