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Spread the hazelnuts as a single layer on a baking sheet and place in the oven for between 8-10 minutes at 160ºC/320F (fan assisted).
Once ready, remove from the oven. You can leave the hazelnuts to cool down slightly, but I just pour them straight onto a kitchen towel and rub. Bring the sides of the towel up around them and scrunch, scrunch, scrunch in your hand. This should loosen all the skins. *
remove the hazelnuts from the skins and pour into a high-powered food processor or blender.
Blitz until you obtain a smooth butter. If you've seen my recipe for hazelnut butter then you'll know that it takes me around fifteen minutes. However, this will vary.**
Once you've achieved a texture that you're happy with then add all the remaining ingredients into the blender and blitz again until thoroughly combined. If the chocolate spread seems too thick, then you can add a little splash of plant-based milk ( like this hazelnut milk) to loosen it up.
Once ready, your dairy free Nutella can be stored in an airtight container in the fridge for 2 weeks.