Friday 14th August 2015

I'm a massive Nutella fan, so when a friend posted a link explaining how to make it, I ran right out to buy some hazelnuts. I wanted to avoid using palm oil, and thought it would be extra awesome with coconut oil instead. I made a batch with normal oil, a batch with coconut oil and a batch with dark chocolate just to see what would happen.

Here's a quick video showing what I did:


Update: I've since discovered a much simpler version if you're in a hurry - see the end of the post for details.

  • 170g hazelnuts
  • 340g chocolate - milk or plain depending on what you like
  • 45ml coconut oil (or vegetable oil if you prefer)
  • 3 tbsp icing sugar
  • 1 tbsp cocoa powder
  • ½ tsp vanilla essence
  • ½ tsp salt


Heat your oven to 160°C (non-fan oven 180°C) and bake the hazelnuts for 10-12 minutes until they brown slightly.

Microwave the chocolate until it's just liquid and then stir to make it smooth.

When the hazelnuts are done, rub the skins off with a tea towel, leave them to cool down and then puree in a blender for about 5-10 minutes until they become smooth and buttery. If they're very fresh nuts, you may want to roast them for a bit longer, otherwise the water in them is going to react with the chocolate to form a solid mess.

Add all the remaining ingredients and continue to blend for another few minutes, until the mixture is smooth.

Strain through a sieve to remove the larger chunks (there will be some small pieces left in the mixture) and then scoff it all straight out of the bowl immediately.



Since I wrote this post I've refined the ingredient and made it much simpler, here's an updated recipe:

  • 170g smooth hazel butter (like Biona)
  • 340g chocolate - milk or plain depending on what you like
  • 3tbsp coconut oil

Melt the chocolate in a microwave and then mix all the ingredients together. Done!

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