1/2 cup hazelnuts
4 tablespoons almond milk
1 cup fresh dates, pitted
1/3 cup raw cacao powder
A pinch of ground cinnamon (optional)
A pinch of grated nutmeg (optional)
A pinch of coarse sea salt (optional)
Preheat your oven to 400 degrees F.
Spread out hazelnuts on a roasting sheet and then, roast them for about 8 minutes or until fragrant.
Remove the hazelnuts from the pan immediately to prevent over-roasting. Place them on a kitchen towel and discard as much loose skin as possible.
(You can roast the hazelnuts in a good-quality nonstick skillet, too).
Process the hazelnuts and almond milk in your blender until they form a paste.
If you tend to make a smoother and creamier spread, you can add more almond milk to thin it out.
Add in fresh dates, followed by the cocoa powder and spices. Mix the ingredients into a thick cream.
Spoon your Nutella into a jar and keep in your refrigerator for up to a week. Bon appétit!
(Amount per 31 g = 1 serving)
Total Carbohydrates 15.3g
Total Fat 4.3g