Dark chocolate nutella

Best served spread on toast or with bananas on pancakes.


  • 500g hazelnuts
  • 2 tablespoons coconut oil
  • 2 tablespoons caster sugar
  • 100g dairy-free dark chocolate


Place the nuts onto a baking sheet in a single layer and roast for 5 minutes at 170 degrees Celsius.

Meanwhile melt the coconut oil in saucepan, on a low heat.

Put the nuts, oil and sugar into a food processor and pulse for about 5-10 minutes, until a paste is formed.
Melt the chocolate on a low heat, and add to the food processor. Pulse again until mixed thoroughly.

Pour into warm sterilised jars and leave to cool fully.

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