Homemade hazelnut cream ( homemade ''nutella'')


- 300g raw hazelnuts

- 150g pitted free flow dates

- 2 heaped tbsp of organic cocoa powder

- 1 tsp of vanilla essence ( optional)

- pinch of Himalayan salt


- roast the hazelnuts for about 15min at 180C at parchment paper. Allow them cool completely and wrap them in the dish towel. To remove the skin, press and shake the hazelnuts together roug