Ingredients:
1 1/2 cup whole roasted hazelnuts
1/4 cup leftover hazelnut pulp (from AlmondCow)
4 pitted medjool dates (soaked)
4 tbsp unsweetened cacao powder
1/2 cup homemade hazelnut milk (or any other nut milk)
Method:
To roast the hazelnuts, preheat oven to 350F and prepare a baking sheet with parchment paper. Once the oven is preheated roast hazelnuts on the baking sheet for about 5-10 minutes until slightly dark brown. Take them out of the oven and let them cool down for a few minutes.
To prepare dates, pour hot water over dates in a small bowl and let sit for about 10 minutes. Squeeze out any excess liquid and add soaked dates with the rest of the ingredients into a food processor. Process into a smooth mixture. You might need to either add milk or cacao powder and process again to achieve the preferred consistency. Store Nutella in an airtight container in the fridge for up to one week.
Enjoy on crispy GF toast/bread or just as a dessert with some fresh fruit.