An Easter special recipe for all the chocolate lovers – homemade cacao nutella. So simple to make and tastes delicious!
Makes 1 full jar | Prep Time 20 mins | Cooking time 5-10 mins
– 300g hazelnuts
– 2.5tbsp organic cacao powder
– 100ml maple syrup or sweetener of your choice
– 1 tsp vanilla essence
– 75ml water
Place the hazelnuts on a baking tray and bake for 5-10 minutes at 180 Celsius. Check on them to make sure they don’t burn. Take them out when they have browned slightly and allow them to cool.
Once they have cooled down roll them in your hands to remove as much skin as possible, and place the de-skinned nuts into a food processor and blend into a nut butter. This should take around 5 minutes depending on the processor.
Next, add the cacao powder, maple syrup and vanilla essence into the processor and blend again to combine fully. The texture of the mixture will now become dry. Add in 50ml of water to the mixture and blend again. Only add the remaining 25ml of water if required.
Transfer your homemade cacao nutella into an airtight container and enjoy as a spread!
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