If you find Nutella or other store-bought versions way too sweet or oily, you're at the right place. here is a super easy, delicious, and heathier homemade Nutella recipe!
Prep Time10 minutesmins
Cook Time0 minutesmins
Total Time10 minutesmins
Course: Dip, 醬料
Cuisine: vegan
Keyword: 10 ingredients or less, 30 minutes or less, dairy-free, gluten-free, vegan
Drain out the soaking water from the cashews and rinse them with drinking water.
Add all ingredients to a high-speed blender to blend until creamy and smooth. Stop and scrape down the sides as needed.
Pour the caca hazelnut butter into an dry, clean jar, best air-tight.
Notes
*Using Blender vs. Food Processor: I use my high-speed blender or a better food processor for this recipe to make it smooth and creamy. I usually use my Magimix Food Processor or Vitamix to do the job.
** To toast hazelnuts: Add the hazelnuts directly to a frying pan, and occasionally stir them, until they are nutty and dark on the skin. You can also do this by baking them in the oven at 170°C/325°F for 10 - 15 minutes.
Storage: Store the spread in an air-tight container in the fridge for 5 - 7 days.