• 250 g hazelnuts
• 100g dark chocolate chopped (for a healthier version you can use cacao instead)
• 125 ml coconut milk
• 4 Tbsp maple syrup
• ¼ tsp salt
• Preheat the oven to 175 degrees.
• Spread out the hazelnuts on a baking tray with parchment and roast them for 10 minutes until their skin start to peel off.
• Leave the nuts to cool before placing them on a clean towel and rubbing them until all the skins have come off.
• Blend the nuts for 5 minutes in blender or food processor to create creamy nut butter.
• Melt the chocolate with the coconut milk, maple syrup and salt in a heat-proof bowl over a small saucepan of boiling water.
• Add the melted mixture to the hazelnut butter and blend to combine them.
• Transfer the Nutella to a clean jar, and store it in the fridge (for about a week).
(Recipe originated from @biankazapatka and adapted to my fitness goals. She has amazing recipes- definitely would recommend to give a look to her website).
