Homemade Nutella



I could not resist helping myself to the spread while making it, right from the very beginning – even before the addition of any sweeteners!


Photography & Styling by myself

Recipe from Clean Eating Goddess


I have honestly never been a huge fan of nutella despite loving hazelnuts, and the original reason I created this recipe was because I required it for an upcoming food post which I was dying to try. (Stay tuned for its release next week ;)) However, I am really glad I gave it a chance as it required minimal effort in its creation and turned out absolutely divine. I could not resist helping myself to the spread while making it, right from the very beginning – even before the addition of any sweeteners! I strongly recommend this recipe, as literally everyone who tasted it thought it was incredible. I must be getting better in the kitchen.


In recent weeks, I have been testing out a new location for my food styling as I wanted a bigger space to play around with, especially for flatlay shots. I set up a small makeshift studio in my balcony with floor lamps and large white boards as a backdrop but it took a while to find the correct lighting and angles for my food photography. As I am a person largely influenced by the environment, I was disappointed to find myself initially uninspired here. The first shoot yielded horrendous results to my intense frustration, but after many tries, I have finally found some great angles to shoot with. Thankfully I am able to do a lot more with what I have now in this space. As can be seen in the above pictures, I especially love how the window grilles cast beautiful shadows during the right time of the day when the sun is out…



2 cups skinned hazelnuts
1/3 cup maple syrup
1 tbsp coconut oil
1 tsp vanilla essence
1/2 cup cocoa powder
10 tsp raisins
1/2 cup milk



1. Pre-heat oven to 150 degrees Celsius and roast hazelnuts for 30 minutes until oils are released.

2. Place raisins in a bowl and add boiling water. Let soak for 2-3 minutes.

3. Place roasted hazelnuts in a blender and blend until mostly smooth. Add the rest of the ingredients and blend until smooth.

4. Store in an airtight jar and place in the fridge.



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    Your photos turn out really beautiful, Audrey! Love the light here too! I’m not a fan of nuts in general but I’m gonna try your recipe out since I can decide on my own how much of them I put inside! A slight taste of nuts would be wonderful for sure! Thanks for sharing, lovely!!!


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      The original called for medjool dates and as I was too lazy to buy them, I soaked raisins in boiling water instead. XD Dates would definitely be a better choice if you have them!

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