400g raw hazelnuts
120g dark chocolate
1 tsp vanilla seeds or paste
Pinch sea salt
Toasted coconut flakes
Vital Rice Cakes
Preheat oven to 180˚C.
Place hazelnuts on a baking tray and roast in the oven for 10 minutes.
Remove from the oven and place the hazelnuts in between a clean dish cloth. Rub very well until all the skins come off the hazelnuts.
Pour the hazelnuts into a food processor. Blitz for about 10 minutes. It will first become a wet sand like texture and then without any addition of oil it will become creamy and smooth.
While the nuts are in the food processor chop your chocolate into small chunks. Place in a double boiler and melt.
Once the hazelnuts have formed a smooth butter add the dark chocolate, vanilla and a pinch of salt.
Scrape into a jar and cool slightly in the fridge.
When ready to serve spread the homemade nutella onto the rice cakes, top with fresh slices of banana and toasted coconut flakes.