G u i l t F r e e N u t e l l a !?
PREP TIME: 5 MINUTES
COOK TIME: 15 MINUTES
Y o u w i l l n e e d:
2 cups raw hazelnuts
¼ cup cacao powder
1 cup organic full fat coconut milk
6 tbsp of rice malt syrup (or 4 tbsp maple syrup)
½ tsp natural vanilla extract
Pinch himalayan salt
L e t s m a k e i t:
Preheat oven to 180°C. Place hazelnuts onto baking sheet and roast for 15 minutes until nuts are slightly brown. Place roasted nuts into the fold of a kitchen towel and gently massage until most of skins come off.
Place peeled hazelnuts into food processor and process until creamy smooth (8-10 minutes), making sure to scrape down the sides sometimes.
Add the remaining of the ingredients and process again until smooth.
Store in an airtight glass container or jar for up to 7 days.
*Tip: To thicken add extra coconut milk
*Tip: Sugar free use Stevia to taste in place of syrup