Desserts & Baking

Home-made Nutella

By Abigail Donnelly
Makes 1 ½ cups
Easy
15 minutes, plus 1 hour's setting time

The flavours of this decadent spread will remind you of Ferrero Rocher. It will keep in the fridge for two weeks (if you can restrain yourself). Enjoy it on hot cross buns, pancakes, waffles or dolloped-over ice cream.

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Ingredients

Method
  • 100 g raw hazelnuts
  • 130 g icing sugar
  • 40 g cocoa
  • 2 T coconut oil
  • 100 g milk chocolate, melted
  • 1 t vanilla extract
  • a pinch salt

Method

Ingredients

1. Place the hazelnuts in a Nutribullet or food processor and blend until a paste forms. Add the remaining ingredients except the salt and blend until the mixture comes together. Season to taste with salt.

2. Spoon into a jar and chill for about 1 hour until set.

Find more nut recipes here. 

Photography: Toby Murphy
Food assistant: Thando Manyoni
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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