Makes about 280g
- 200g hazelnuts
- 1 tsp vanilla essence
- 20ml hazelnut oil
- 3-4 tsp Agave nectar
- 10g cocoa powder
- Pinch of salt
- 1 – 2 tbsp of almond milk (optional)
- Preheat the oven to 200C/180C fan. Tip the nuts onto a roasting tray and roast in the oven for 10 minutes. Leave to cool before rubbing the skins off between sheets of kitchen paper. Don’t worry if a few bits of skin refuse to budge.
- Blitz the nuts in a blender until they have started to release their oil and become soft and smooth right here. Add the vanilla essence, hazelnut oil, Agave nectar, cocoa powder and salt and blend until smooth. If you like your Nutella very soft add the almond milk.
150g shelled unsalted pistachios
60g caster sugar
35g ground almonds
1-2 tbsp of nut oil
2-3 drops of green food colouring (optional)
Preheat the oven to 160C/140C. Place the pistachios on a baking tray and roast in a preheated oven for 5-7 minutes, stirring every so often. Keep an eye on them and don’t let them colour as it changes the flavour and the colour of the paste. Remove from the oven and leave to cool.
Heat the water and sugar in a small saucepan over a medium heat and boil until the syrup is clear and all the sugar has dissolved. This will take about 3-4 minutes. Add the pistachios and stir until the nuts are coated in the sugar. Do not worry about the sugar crystallizing, that’s fine.
Pour the mixture onto a baking tray lined with parchment paper and leave to cool why not try this out. Place the pistachios and almonds in a food possessor and blend. Add 1 – 2 tbsp of oil, plus the food colouring if using, and blend until it forms a thick paste.
Store any unused paste in a covered jar in the fridge.
The food colouring makes the paste a more intense green but be careful not to use too much. You want it to be the colour of pistachios and not more.