2 cups hazelnuts, skinned (If you can't find skinned hazelnuts, then I have directions on how to do it below.)
1 cup chocolate protein powder
¼ cup cocoa powder
6 tablespoons erythritol
Instructions
To skin the hazelnuts: (if you have skinned hazelnuts, just skip to the next step!)
Preheat oven to 350°F.
Spread the hazelnuts on a baking sheet and bake for 10 minutes. Using a paper towel, pull the skins off the hazelnuts.
To make the Nutella:
Transfer the hazelnuts to a food processor and process until smooth and buttery, stopping to scrape down as needed, about 10 minutes.
Add in the remaining ingredients and process again until smooth. You can adjust the amount of erythritol if you want it more or less sweet. If the mixture is too thick, you can add almond milk one tablespoon at a time to thin it out. Transfer your homemade Nutella to a jar. It will keep in an airtight container in the refrigerator for about a week. Devour.
Yield: 2 cups
Nutrition: 57 calories, 1g net carbs, 3g protein
Nutrition Information
Serving size: 1 tablespoon (1/32 of recipe) Calories: 57 Net Carbs: 1 gram Protein: 3 grams
Recipe by Foodie Fiasco at https://www.foodiefiasco.com/healthy-homemade-nutella-20/