1/2c 60% dark chocolate
3/4 tbsp vanilla essence
1 tbsp agave/caster sugar*
1/4 tsp salt
3/4c coconut milk
Preheat oven to 180°C and roast hazelnuts on a sheet of baking paper for 5-10 mins, until skins start to loosen. Remove from oven and leave to cool.
Melt the chocolate over a saucepan and set aside. Once the hazelnuts have cooled slightly, pour onto a clean kitchen towel and gently roll the nuts around with your hands to get as much skin off as possible. Take the naked nuts and blend low in a food processor until nut butter is formed.
Add the melted chocolate to the hazelnut butter followed by vanilla, sugar, salt and coconut milk and gently blend all ingredients until combined and you have a thick, creamy to-die-for Nutella.
*(or try xylitol if you’re looking for a lower calorie substitute)