Nuta

Preparation steps

• Rub lightly toasted nuts in a cloth and remove the outer layer. Put in a blender (you can also add a tablespoon of olive oil) and blend with breaks until you get a paste. You will need 15 minutes for sure.
• Add melted coconut oil to the paste (so 7 tablespoons of melted oil, do not measure while the oil is solid), date syrup (you can buy it at the Healthy Food Factory and similar stores, and if you don't have it, you can replace it with dates that you will mix separately into a paste) and cocoa powder (bitter, not chocolate powder) and blend again.
• At this stage the oil will start to separate and everything will seem terrible to you, but at that point you are adding water (but little by little, there may not be a need to add everything, depending on the density you want to achieve - count on that, when the nut is cooled, that with a little will be compressed). If it gets stuck, you can stir it by hand with a spoon or spatula and put it back in the blender until you get a completely greasy and nice mixture. Try and adjust the taste.
• You can store in two sterilized jam jars (as in the picture) and consume immediately, and if you want extra lubricity and texture just like with nutella, strain the mixture through a fine sieve before storing it in jars. I made it today and I like it a lot more, but the picture is from the first one when I didn't strain it, so you can see traces of hazelnuts. I got the idea from almond butter, I figured you could add cocoa and hazelnuts and get something similar to nutella - and so the nut was made