1 cup hazelnuts ½ cup cashews 1 pinch salt 5 oz 70% dark chocolate, chopped ½ cup Natrel Lactose Free 2% ¼ cup sugar 2 tbsp maple syrup
Preheat the oven to 350°F.
Place the hazelnuts on a baking sheet and bake for 10 to 15 minutes.
Remove from the oven and allow to cool for a few minutes.
Remove the fine brown skin that covers the hazelnuts, using a cloth or by rubbing them between your hands. It’s normal for a bit of the skin to remain.
In a blender, reduce the hazelnuts and cashews to a powder. Add the salt, then run the blender again for about 3 minutes or until the mixture becomes pasty. In a microwave, melt the chocolate and then incorporate it into the nut mixture. Mix well.
In a pan, heat the Natrel Lactose fREE, sugar and maple syrup and then slowly add to the nut mixture, keeping the blender running all the while.
Use a bit less or a bit more milk to achieve the desired consistency, keeping in mind that the Nutella® will firm up as it cools.
*Natrel Lactose Free Milk is #1 in the Premium lactose reduced milk category according to a national scale Nielsen Market Track study (excluding Newfoundland), GB + DR + MM + GM + WC, 52 weeks period ending November 14th, 2015, sales measured in liters of milk.