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Preparation : 20 min

Yields: 1 cup of nutella



  • 1, 5 cup of raw hazelnuts

  • 1/2 cup powdered sugar

  • 3 tablespoons cocoa powder 

  • 1 tablespoon coconut oil

  • 1 teaspoon vanilla extract

  • pinch of salt


  • Preheat oven to 350 degrees F (180 °C). Spread hazelnuts flat on a baking sheet. Roast for a total of 12-15 minutes

  • Place toasted nuts on clean, folded in half dish towel and roll the nuts around to loosen the skins (remove as much of the skin as possible)

  • Add hazelnuts to a food processor and blend until a butter-like consistency is formed (about 8-10 minutes total) scraping down sides as needed

  • Add in the powered sugar, cocoa powder, coconut oil, vanilla extract and salt

  • Blend again, untill all of ingredients are well combined

  • Transfer to a glass container and store in the refrigerator for up to 3 weeks

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