Four Ingredient Nutella // Vegan + GF

I've tried to make a "healthy" Nutella before and truth be told it's turned out exceptionally bitter and rather underwhelming. I was th-rilled when I stumbled across this method of making it, as I could see how it would produce a very Nutella-like result. And it does. The texture is a little different and the flavours hit you in a different order (chocolate first, hazelnut last - which plays with your brain), but in my opinion it's just as wonderful as the OG – when it comes to being an A-grade toast-topper, or banana-lather-upper-er.

Makes approx. 500ml (2 cups)
Or two small-medium jars

Ingredients

• 1 heaped cup (175g) skinned hazelnuts
• 1 cup/tin (320g) vegan sweetened condensed milk (check the baking and/or ethnic aisle)
• 1 block (90g) vegan dark chocolate, roughly chopped
• pinch salt

Method

1. Pre-heat your oven to 180C. Topple the hazelnuts onto a baking tray and roast in the pre-heated oven for 10 minutes, or until lightly golden and smelling sensational.
2. Transfer the toasted hazelnuts into a food processor and blend for 5 minutes or so, until creamy. This might take a few goes, scraping down every minute, but it should come together into a creamy nut-butter consistency soon enough.
3. Meanwhile, heat the sweetened condensed milk in a small saucepan until the first little bubble appears. Take off the heat and add the chocolate. Stir to melt the chocolate and form an ultra smooth ganache.
4. Pour the ganache into the food processor, add the pinch of salt and blend again until fully combined. Transfer the Nutella to jars to store or gift away. Enjoy.