1/4 cup unsweetened cocoa powder (high quality is key)
1/2 cup powdered sugar
3/4 teaspoon vanilla extract
1/4 teaspoon kosher salt
4 tablespoons coconut oil
Instructions
Place hazelnuts in the food processor and blend continuously
until a smooth butter forms (around 3 minutes). Add the rest
of the ingredients and continue blending until the mixture is
smooth and creamy.
Store for up to 2 weeks in the fridge. (I actually think it’s
possible this could last longer, considering that there’s no
dairy. But best to err on the side of caution.)
Originally Submitted
10/10/2012
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