Homemade Nutella

This homemade version of Nutella hazelnut butter is quick and simple to make, and delicious to have
on hand. By using coconut oil instead of butter and omitting the powdered milk found in many other
homemade Nutella recipes, this becomes a relatively healthy alternative to the store bought stuff. It can
easily be a vegan treat if you use the right chocolate chips. Since the first ingredient is hazelnuts and not
sugar, you can eat it by the spoonful and chalk it up to fulfilling your daily protein needs. Spread this
hazelnut butter on toast, apple slices, add it to ice cream, or eat it by the spoonful! It makes a delicious and
awesome gift for your Nutella-loving best friend!

Homemade Nutella (Chocolate Hazelnut Butter)
(Makes about 2 cups
Prep time: 25 minutes, Cook time: 15 minutes)

2 cups whole raw hazelnuts

1/3 cup virgin coconut oil, melted

2/3 cup semi-sweet chocolate chips, melted

1 1/2 teaspoons pure vanilla extract

2 1/2 tablespoons cocoa powder

1/4 cup granulated sugar

1. Place hazelnuts on a baking sheet and roast at 400F for 15-20 minutes, until skins break and the nuts turn
golden brown. Remove skins by rubbing hazelnuts vigorously between two clean towels.

2. In a food processor, combine the melted coconut oil and hazelnuts. Grind until smooth, about 2 minutes.
(They will be a little bit grainy unless you have a commercial-grade processor.)

3. Add in remaining ingredients and blend for another 2 minutes.

4. The mixture will be pretty runny when you're done blending it, just let it cool in the refrigerator for about
an hour or so, until the coconut oil firms back up.

Store in refrigerator for up to one week. The Nutella will be pretty firm straight out of the refrigerator, so
set out at room temperature for several minutes before serving to soften.