Ingredients
Scale
- 16 ounces raw hazelnuts
- 1 cup powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon instant coffee
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Spread the raw hazelnuts evenly on the baking sheet and bake for 12-15 minutes. Let them cool for 5 minutes before transferring to a clean dish towel.
- Wrap the hazelnuts in the towel and rub them together for about 5 minutes to remove the skins.
- Add the roasted, skinless hazelnuts to a food processor or blender and blend until you have hazelnut butter, about 10-15 minutes.
- Once you have hazelnut butter, add the powdered sugar, cocoa powder, melted coconut oil, vanilla extract, salt, and instant coffee, and blend again.
- Pour the mixture into a dish with an airtight lid and enjoy!
Notes
- Roasted hazelnuts naturally produce oil, resulting in a smooth and creamy spread.
- You don’t need to remove all the hazelnut skins; just remove the majority.
- The more skins you remove, the creamier your Nutella will be.
- Depending on your blender or food processor, you may need to add more coconut oil to achieve a creamy texture.