Step 2

In a food processor or high speed blender, blend hazelnuts 5-7 minutes until smooth and a little runny (you will hear a sloshing noise). Scrape down sides when needed.

Step 5

Heat water in microwave safe mug for about 20 second or until lukewarm (not boiling). Add in cacao powder (and maca powder if using) and mix until dissolved and smooth.

Step 8

Add cacao mixture and maple syrup to food processor and blend for another 2-3 minutes, scraping down sides when needed.

Step 11

If texture is too thick, add in more water in small increments until you get desired consistency. (Don’t worry if nutella clumps together at first. Just continue to add water slowly and it should get more runny).

Step 14

Transfer to a jar or airtight container and store at room temperature for everyday use for 2-3 weeks or more. Store in the refrigerator for up to a month or freeze for up to 3 months.