Thermomix Nutella
A delicious chocolate hazelnut spread, perfect for toast, pancakes and more!
Servings: 380 g
Calories: 112kcal
Ingredients
- 250 g raw hazelnuts, skins on
- 30 g cocoa powder
- 75 g icing sugar, see notes
- 2 tablespoons vegetable oil, sunflower, canola or grapeseed
- ½ teaspoon vanilla extract
- pinch of salt flakes
Instructions
- Preheat the oven to 200°C/400°F (180°C fan). Spread the hazelnuts on a baking tray and roast for 8 minutes, turning halfway through.
- Transfer the hazelnuts to a container with a lid and shake vigorously to loosen the skins. A few skins left on are fine.
- Remove the hazelnuts from the container, leaving most of the loose skins behind. Transfer them to the Thermomix bowl and blend for 15 sec/speed 9 until the nuts resemble crumbs. Scrape down the sides of the bowl with a spatula.
- Blend for 3 min/speed 4. Scrape down the bowl, then blend again for 2 min/speed 4 until smooth and runny. Scrape down the sides of the bowl.
- Add the cocoa powder, icing sugar, vanilla extract, vegetable oil and a pinch of salt. Blend for 2 min/speed 4, scrape down the bowl, then blend again for 2 min/speed 4.
- Transfer the spread to a jar and store in the fridge.
Notes
- Sweetness: If you prefer a sweeter spread, add a little more icing sugar.
- Texture: For a runnier consistency, add a little more vegetable oil.
- Storage: Store in a sealed container in the fridge for up to 1 month. Allow it to come to room temperature before using so it spreads easily.
Nutrition
Serving: 1g | Calories: 112kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 7mg | Fiber: 2g | Sugar: 4g
