Nutella
 
 
Author:
Ingredients
  • 2 Cups hazelnuts, roasted
  • 1 cup coconut milk
  • ⅓ cup unsweetened cacao powder
  • ¼ cup raw honey*
  • 2 teaspoon stevia
  • ½ teaspoon pink salt
  • 1 teaspoon vanilla
Instructions
  1. To start making the Nutella you have to lightly roast the hazelnuts and take the skin off of them. Preheat the oven to 350 degrees and evenly spread the hazelnuts on a baking sheet. Bake for 20 minutes to lightly roast them. Let them cool for a few minutes before taking off the skins or you will burn your fingers. You want most of the skins to be removed. This process is a little tedious, but makes a big difference (It took me about 5 minutes)
  2. In a saucepan heat the coconut milk on medium until it just starts to steam. You don't want it boiling hot, but just warm enough to make creamy Nutella
  3. In a high powdered blender or food processor add all of the ingredients and blend on high for 45-60 seconds. With my blender I used my tamper to make sure everything was mixing well. If you blender isn't high enough speed then I should recommend using a food processor. You will have to bend it for a few minutes to get it to blend together
  4. Once smooth, scoop the Nutella out of the blender into a glass storage container or pint sized mason jar. It makes about 2 cups of Nutella so it fits great into a pint mason jar.
  5. *If you want a sugar free Nutella you can omit the raw honey and add an additional 2 teaspoons of Stevita stevia
Recipe by Meghan Birt at https://meghanbirt.com/2013/12/nutella-stuffed-cookies/