Vutella
INGREDIENTS
- 160 g Hazelnuts
- 3 tbsp Cocoa powder
- 3 tbsp Agave syrup
- 6 tbsp Sugar
- 3 tbsp Powdered plant milk
- 3 tbsp Palm oil
- 1 tsp Vanilla extract
- 5 tbsp Plant milk, ideally hazelnut
- Salt, to taste
INSTRUCTIONS
- 1 Toast the hazelnuts in the oven at 180°C for 15 minutes, stirring halfway through, until lightly golden.
- 2 When they are ready, take them out of the oven and rub them in a clean cloth to remove the skins.
- 3 Put the hazelnuts in a food processor and blend until they turn into a creamy paste.
- 4 Add the cocoa powder, powdered plant milk and salt. Blend again.
- 5 Add the agave syrup, sugar and palm oil. Blend until smooth and creamy.
- 6 Add the plant milk a little at a time to adjust the texture (you may not need all of it, or you may need a little more).
- 7 Add the vanilla and blend again.
- 8 Taste and adjust the sweetness or creaminess.
- 9 Transfer to a sterilised, airtight glass jar.
