I love Nutella as much as the next person but the ingredients scare the life out of me. Nutella played a significant part of my childhood and I didn’t want my little girl to miss out on some spreadable hazelnut goodness. 

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We tend to have this three ways – straight from the jar (spoons optional), as a dip for bananas and on crepes. 

You can buy the roasted hazelnuts from a store but I much prefer to do it myself. If you decide to follow, this will be the longest step. The rest is simply putting in a food processor or blender and pressing a button. 

Recipe in The Australian Women’s Weekly – Super Foods & Power Juices

Ingredients:

210g roasted and skinless hazelnuts

25g cacao powder

1/4 teaspoon sea salt flames

125ml unsweetened almond milk

80ml pure maple syrup

1 tablespoon pure vanilla extract

1 tablespoon coconut oil 

Method: 

1. Blend all ingredients together until smooth. (I used a food processor as my blender is broken *sigh*)

2. Spoon into an airtight container. Keeps in the fridge for a month.