I first processed toasted (peeled) hazelnuts in my food processor to form a smooth hazelnut butter. This did not take as long as I had anticipated because hazelnuts are a fairly oily nut. I did this as a separate step to make the finished butter more smooth and less gritty. I set that aside, then cooked some dates in water until they were very soft (if you have good, fresh dates, this step may optional). Then I puréed these separately to form a date paste. I then combined the two together in my food processor, adding some unsweetened cocoa powder, vanilla extract, coconut milk, and melted coconut butter so added smoothness, flavor and to thin. Process until smooth, and enjoy!
The hazelnut to date ration depends upon how sweet you would like your nutella. If you prefer a sweeter, more decadent nutella, use a liquid sweetener such as maple syrup, agave, or glucose. Melted chocolate also makes for a more decadent nutella, though keep in mind these options will make the nutella less of a nutritious, vitamin-rich nut butter and more of an occasional dessert. You can use any type of milk, and omit the coconut butter or use your favorite oil.
This is a much more nutritious version of the commercial nutella - which is very high in sugar and fat. This spread can be used just as much as any natural nut butter, and contains a pleasing hint of chocolate!
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