The Banting Blondes: Nuts about Nutella!

• 170g Hazelnuts (should make around 7 Tbs Hazelnut Butter)
• 3 tsp cocoa powder
• 5 tsp xylotil
• 4 Tbs full fat milk
• 1 Tbs full fat single pouring cream

 

 

 

 

 

2. Lay out your hazelnuts on a baking tray and place in oven for about 10 - 15 minutes until roasted.

 

3. We suggest removing the skin off the hazelnuts before blending to make the Nutella extra creamy! The best way to do this is by placing your roasted hazelnuts (while still warm) in a clean dishcloth and giving it a little shake and rub - most of the skin will fall right off but don't stress if some if left on.

 

4. Place roasted hazelnuts in a food processor and blend for about 12 mins until a butter like texture has formed - patience is key! We decided to leave ours slightly crunchy, but if smooth is preferred, just blend a bit longer... You should have about 7 Tbs of Hazelnut Butter now.

 

5. Add in your cocoa powder, xylitol, milk and cream and give it another quick whizz until all is combined. 6. Store in a jar in the fridge.  And you're done!

 

Best served with a spoon... or a generous helping on your banting bread.

 

Enjoy! We know you will!