Homemade Nutella

1

 

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


7border
3

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…

 

INGREDIENTS

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

 

DIRECTIONS

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.

 

Velveteencockroach

You May Also Like

26 Comments

  1. 1
  2. 3
  3. 5
  4. 8

    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!!!

    xxx
    JOURNAL OF STYLE

  5. 10
  6. 12
  7. 14
  8. 16
  9. 18
  10. 20
  11. 22
  12. 24
    • 25

      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!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>