Ingredients, Measurements & Crafting:
1½ cups hazelnuts
2 tbsp cocoa powder
2–3 tbsp maple syrup or sugar of choice
1 tsp vanilla
¼ tsp salt
3–5 tbsp hazelnut oil (key for silkiness)
2–4 tbsp warm milk (any type)
Instructions
Roast and blend hazelnuts.
Add cocoa, sweetener, vanilla, and salt.
Slowly drizzle in oil while blending (creates emulsification).
Add warm milk to achieve an ultra-smooth texture.
Benefits:
Smoothest texture of all variations
Very spreadable even when cold
Closer to commercial Nutella without additives
Usage Tips:
Use for dipping fruit
Perfect for drizzle bottles
Beautiful on crepes and pastries
Storage:
Room Temp: 1–2 weeks, Fridge: 4–6 weeks, Freezer: 3 months