Instructions

1. Preheat oven to 180C and add hazelnuts to a baking tray. Roast for a total of 15 minutes. This is to just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
2. Remove from oven and let cool slightly. Transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. Try to be patient at this stage, it helps to create a creamier nutella!
3. Add hazelnuts to a food processor or high speed blender. Blend on low until a butter is formed- scraping down sides as needed.
4. In the meantime, heat the chocolate (if using) using a bain marie or in the microwave in 30 second increments. Set aside.
5. Once the hazelnut butter is creamy and smooth, add the melted chocolate/or the raw cacao, sea salt and vanilla. Blend/puree again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
6.  NOTE: Just know the more liquid sweetener you add the firmer/stiffer the Nutella will get, so add sparingly.
7. Store in sterilised jars, ready to spread on toast, use in fresh pastries or enjoy as a sneaky treat!