100g chopped hazelnutsoptional & you can vary this amount too
Place your whole hazelnuts on a baking tray & bake in the oven for 10 minutes at 180degrees. (I usually use hazelnuts with the shell on and they peel off easily after they come out the oven, but you can definitely just use whole hazelnuts without the skin on instead).
Allow your hazelnuts to fully cool.
Place them in a super strong food processor and blend for around 10 minutes until they become almost like a spread. (I use my Magimix whenever I need to break down nuts)
After 10 minutes add the cacao powder and maple syrup to your hazelnuts & blend again, ensuring that the cacao, maple syrup & hazelnuts are fully combined.
Next, very gradually add your water, do this a little at a time blending as you go. Again, make sure everything is fully combined.
For a crunchy nutella mix in your chopped hazelnuts at this stage, I mix mine in just with a spoon and it works really nicely.
Pour your dairy free / vegan nutella into the jar you want to keep it in & store in the fridge until you want to use it!
Enjoy on toast, pancakes, off the spoon & in lots of different recipes!
You can make my dairy free nutella without the crunchy bits if you prefer smooth nutella, just don't stir in the chopped hazelnuts at the end.