This homemade paleo and keto nutella hazelnut spread is truly unbelievable! Ultra rich and chocolatey, its taste is so spot on that you'll never miss the store-bought version again (for real!). Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.
Preheat ovento 300°F/150°C. Place the hazelnuts in a rimmed baking tray and toast them until lightly golden and fragrant (10-14 minutes). While still warm, wrap them in a kitchen towel and rub vigorously to remove the skins (some bits will remain, worry not!).
Transfer hazelnuts to a food processor and process until it begins to form into a paste, add avocado oil and continue until smooth (about 10-14 minutes). How smooth you get the hazelnut butter will depend on how powerful your blender/processor is (and how sharp the blades still are!). Add cocoa, powdered sweetener and salt to taste.
Pour homemade nutella onto a mason jar (or airtight container) and refrigerate until set (will keep well for roughly a month!).
*Make sure you use a powdered sweetener (I simply run it in my bullet/blender until powdered!). Top tip: feel free to use a store-bought hazelnut butter (Biona’s is really good to speed up the process (or if you don't have a powerful food processor/blender).