Nutella lovers this one’s for you! This 5 ingredient Homemade Hazelnut Pulp Nutella features leftover hazelnut pulp from the Almond Cow. You’ll be ditching store-bought and adding this healthier version to everything in no time!
- 1 1/2 cup whole roasted hazelnuts
- 1/2 cup homemade hazelnut milk or any other nut milk made with the Almond Cow
- 1/4 cup leftover hazelnut pulp from the Almond Cow
- 4 pitted medjool dates (soaked)
- 4 tbsp unsweetened cacao powder
To roast the hazelnuts, preheat oven to 350F and prepare a baking sheet with parchment paper. Once the oven is preheated roast hazelnuts on the baking sheet for about 5-10 minutes until slightly dark brown. Take them out of the oven and let them cool down for a few minutes.
To prepare dates, pour hot water over dates in a small bowl and let sit for about 10 minutes. Squeeze out any excess liquid and add soaked dates with the rest of the ingredients into a food processor. Process well into a smooth mixture. You might need to either add milk or cacao powder and process again to achieve the preferred consistency. Store Nutella in an airtight container in the fridge for up to one week.
Enjoy on crispy GF toast/bread or just as a dessert with some fresh fruit.