Some of you may have seen another recipe for this on my blog a while back, but that one wasn’t quite right so it’s been tweaked and revamped to make this one, which to be honest is unbelievable. Just so perfectly thick, smooth, sweet and creamy. It melts perfectly on hot toast over a layer of crunchy almond butter, tastes delicious drizzled across a bowl of sliced banana & juicy berries and works a treat eaten straight out of the jar with a spoon!
Makes 1 jar
– 2 cups of hazelnuts (380g)
– 1/2 a cup of maple syrup (125ml)
– 3 tablespoons of raw cacao powder
Bake the hazelnuts at 180C for about ten minutes, then take them out of the oven and allow them to cool. I like to remove the skins, but you can leave this bit out if you don’t have time.
Once cool place them in a food processor and blend for about ten minutes, until they totally break down. Keep blending till a runny hazelnut butter forms, then pour this into a bowl. Slowly pour in the maple syrup, stirring continuously to combine. Then do the same with the cacao powder, adding one spoonful at a time, until a you have a thick, creamy nutella!