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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s