Homemade Nutella

Ingredients for 1 servings:

• 200 g skinless hazelnuts
• 200 g milk chocolate, best quality possible
• 1 tbsp agave syrup
• 1 tbsp powdered sugar
• 2 tbsp, leveled coconut oil
• 1 tsp vanilla extract
• 2 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Total time approx. 1 hour 50 minutes

You’ll need a good blender. First, add the skinless hazelnuts. Skinless hazelnuts will produce a bitter result, so it’s important to use skinless hazelnuts. Blend them in a blender on high until the oils release and everything forms a smooth mixture. You don’t need to add any additional liquid; you’re just blending the nuts. Meanwhile, melt the chocolate in a double boiler. Add the chocolate mixture, agave syrup, powdered sugar, coconut oil, and vanilla extract to the blender and blend vigorously. The mixture will now be warm and therefore quite thin. Add the rapeseed oil to keep the mixture smooth, blend again, and the Nutella is ready. You’ll see that it reaches a nice consistency once it’s cooled. Chilling the mixture in the refrigerator might work, but overnight is too long, as the coconut oil will harden it too much. An hour or two might be enough. At room temperature, it will definitely be perfect again.