Nutella

Preheat the oven to 175 °C.

Spread the hazelnuts (130 g) on a baking sheet and toast them for 10–15 minutes.

After that, transfer the hot nuts to a blender or food processor that can handle high temperatures.

The hotter the nuts are, the more homogeneous and smooth the paste will be.

Add water (4 tbsp) and heavy cream (4 tbsp) to the blender, then blend on high speed.

Next, add cocoa powder (4 tbsp), coconut oil (1 tbsp), peanut butter (1 tbsp), and erythritol (4 tbsp).

Continue blending until you achieve a homogeneous mixture.

If the paste is not sweet enough, add more sweetener, then blend again.

Store in the refrigerator in a tightly sealed container.