5-Ingredient Vegan Homemade Nutella

Preheat oven to 350°F (180°C). Roast hazelnuts and cashew nuts for 10–12 minutes and allow to cool before processing. I prefer to leave the skin on as it’s full of fibre, but feel free to remove it.

Place hazelnuts and cashew nuts in a food processor and begin to blend. Depending on your food processor, it will take 10 to 15 minutes to reach the perfect smooth, liquid consistency. If hazelnuts and cashew nuts stick to the sides, run a spatula alongside the bowl and keep processing. You will feel like nothing is really happening but be patient, and if your food processor is overheating, turn it off for a few minutes and let it cool down. After a while, the magic will start happening—the oil contained in the nuts will break down and after a few more minutes, you will have a smooth nut butter.

While nuts are processing, break chocolate into small chunks and place them into a heatproof bowl over a pan of hot water until melted.

Once nut butter is ready and deliciously creamy, add melted chocolate, cocoa powder and sugar (if you like to add extra sweetness—I personally leave it out) and blitz for another couple of minutes.

As soon as it’s ready, it will be quite liquid, as the nuts will be warm. You can put the Nutella in the fridge for up to a couple of hours for a thicker consistency.

Store in a sterilized airtight jar and enjoy. You can keep it a room temperature for around a month, if it stays around that long!