300 g (2 cups) Hazelnuts 
1.5 tbsp coconut oil 
2 tsp Vanilla Extract 
1.5 dl Coconut Palm Sugar (you can get it in health stores or online) 
2 tbsp Cocoa 
1 tsp Unsweetened Espresso Powder (I use this one, bought it at my local supermarket) 
1/4 tsp Sal

Homemade Nutella

  • Preheat the oven to 150°C (300°F)
  • Roast the hazelnuts for about 15 minutes or until they have darkened and some shells have fallen off
  • Place nuts into the centre of an old damp tea towel and wrap it up and rub the nuts to loosen the skins
  • Pick out the “naked” nuts and place into processor. Repeat towel rubbing for the rest. It’s ok if all of the skins don’t come off. Add the remaining nuts to the food processor
  • Process the nutz until creamy. This takes about 12 minutes, stop every other minute to scrape down the sides
  • Add the coconut oil and keep processing
  • Slowly add the remaining ingredients while processing
  • Process until silky smooth and shiny. All in all my processor was on for approximately 18-20 minutes
  • Store it in an airtight container in the fridge


Opskrift: Katrin Björk