This Nutella is a doozy but so worth the effort! The taste of this spread is so much more flavorful than the kind you buy in the store. Your guests will be so impressed if you whip out your homemade Nutella and a plate of strawberries at your next gathering! This spread is great on toast, drizzles on a smoothie bowl, in oats, or as a dip for fruit and pretzels. Your homemade Nutella will enhance anything you add to it with its chocolatey, hazelnutty richness.

Notes:

When you start blending the hazelnuts, you may get frustrated and think it is never going to work. But hang in there! Have patience and allow your blender a break for a bit if it is overheating and the mixture still isn't smooth. It will eventually come together and you will be happy you waited!

MCT Oil:

MCT oil is pretty new in the food/nutrition world! MCT stands for medium-chain triglycerides which is the main source of fat in coconut oil. This is why coconut oil is a good substitute for MCT oil but it also contains some long-chain triglycerides. There is research to back that MCT's have some pretty amazing benefits that span from weight loss to brain health. Places like nut butters are great ways to incorporate more MCT's into our diet!

Tools needed:

-High-speed blender (my Vitamix worked great for this!)

-Cookie sheet

-Oven

-Dish cloth

Ingredients:

-3 cups raw hazelnuts

-2/3 cup melted dark chocolate

-1 tsp vanilla

-1/2 tsp salt

-1 tbsp MCT oil or melted coconut oil

Instructions:

1. Roast hazelnuts in 350 degree oven for 15 minutes

2. Rub the skins off the hazelnuts on a clean dish towel (this doesn't have to be perfect)

3. Blend hazelnuts in blender until smooth and creamy. Start on low and work your way to a higher power. (Be patient, this can take up until 20/25 minutes) Keep going until smooth!

4. Add the remainder of ingredients and blend until combined.