Recipe Review: A bit fiddly getting the hazelnuts ready but otherwise worth it. It's recipes like this where I really, really wish we had a high powered blender or food processor. Mine just didn't puree the nuts enough so it was more like "crunchy peanut butter" style nutella. In the picture I warmed up a little in a dessert cup for about 20 – 30 seconds so I could dip berries in it, Yum!
Cooking time: 10 – 30 minutes Serves: about 1 cup/medium jar
Preheat oven: 180°c / 350°f
- 1 cup hazelnuts
- 125ml coconut milk
- 80ml rice malt syrup
- 1 tbsp macadamia oil or melted coconut oil
- ½ cup raw cacao powder
- 1 tbsp vanilla powder
1. Bake the hazelnuts on a tray for 8 – 10 minutes until browned. Let cool until you are able to handle them. Rub off most of the skins as they can be bitter (you don't have to be too precise).
2. Grind the nuts in a food processor until smooth. Add the remaining ingredients and process until well mixed.
3. Store in the fridge for several weeks.
Tip: Add extra coconut milk if you want more of a 'sauce' consistency.
I used a tea towel to rub off the skins. Lay the towel out, cover half with hazelnuts and then fold the top half over the nuts and rub away. As you get on you may need to pick up the stubborn ones and rub individually but like she said you don't need to be too precise.