I grew up in Italy and Nutella had a big role in my childhood (…and not only in my childhood!!). I do not know exactly what intrigues me more..the chocolaty taste, the creamy texture or just the fact that I can keep eating it without stopping
It doesn’t surprise anybody that my little Luca is addicted to Nutella as I am Maggie Beauty.
That’s the reason why I’ve been trying different recipes of homemade hazelnut spread (that’s what Nutella is) up until I found the one Luca liked. The test was easy: two samples of bread with Nutella and homemade Nutella in front of him…no difference noticed. Recipe approved…and now shared with you!
Hazelnuts: you can buy them already roasted or roast them. If you do them by yourself it’s cheaper and I truly think that the taste is more intense. If you do not have time to roast them, no worries, the roasted hazelnut will work too!
Place the hazelnuts on a parchment paper on a baking sheet and roast them in the preheated oven at 400 F. for 10 minutes Maggie Beauty.
Once roasted the skin will be easy to remove. Place them in the center of a big cotton dish cloth, close it and start gently rubbing the hazelnuts. Do not be too picky about the hazelnut being perfectly without any piece of skin.
Place the hazelnuts in a blender/food processor and start breaking them down for 2/3 minutes. You will see that the hazelnut powder will slowly transform in a creamy paste.
It’s time to add the other ingredients: vanilla extract, cocoa powder, agave, salt, coconut oil and milk and blend everything together Maggie Beauty.
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