Nutella is a delicious chocolate spread we all know and love, but it is detrimental to some of the most important ecosystems on the planet. Nutella contains palm oil, which is farmed and mass-produced by the deforestation and destruction of rainforests. Palm trees are native to Africa, but there are farms all over Asia, destroying hundreds of acres of forest just to produce palm oil. With this recipe you can make your own Nutella without the environmental guilt that comes with it.
Notes: Using roasted hazelnuts allows you to skip the initial step of roasting them you will, however, still need to heat them up to remove the skins for a smoother texture. Using milk will give it a creamier texture, but it isn't necessary. Any separation in the spread is normal, just mix before use.
Ingredients:
2 cups of raw hazelnuts (or unsalted roasted)
1/4 cup unsweetened cacao powder/coco powder
1/2 cup maple syrup
1/2 cup milk/plant-based milk/water
1/2 tsp salt
1/2 tsp vanilla extract
Instructions:
To roast hazelnuts
1. Preheat the oven to 180 degrees. Place the raw hazelnuts on a baking tray and roast them for 13-15 minutes, shaking the tray every 5 minutes.
2. Once they're done, leave to cool for 5 minutes and transfer them into a towel. Rub them together until the skins fall off
To make the spread
1. Add the hazelnuts in small batches (a few skins are ok, but too many can affect the consistency) into a food processor or high-speed blender. Blend for about 2-3 minutes or until the hazelnuts turn into hazelnut butter.
2. To the hazelnut butter, add the cacao (make sure to sieve it first to remove lumps), maple syrup and your liquid of choice. Blend again until you like the texture and the consistency. If it is too thick, add a bit more of your chosen liquid and blend one more time.
3. Taste and add seasoning to your liking using salt and vanilla extract.
4. Refrigerate the hazelnut spread in an airtight container, e.g., a glass jar, and consume within 2-3 weeks.
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