The JENKI Matcha Nutella is a must try. Creamy and delicious, a perfect addition to your breakfasts or sweet treats. Goes perfectly on toast, dates, oats, smoothies, paired with fruit and much more. 





200g blanched hazelnuts 

50g melted white chocolate 

1 tbsp maple syrup 

1 tbsp olive oil 

1 tsp matcha 

Optional: vanilla extract 



  1. Preheat your oven to 170°C. 
  2. Add your hazelnuts to a baking tray, then bake for 6 minutes.
  3. Take out the oven and toss around, then bake for another 6 minutes.
  4. Once the hazelnuts are nicely golden, remove from the oven and leave to cool slightly.
  5. Add the hazelnuts to your blender and blend until you end up with a smooth paste, which resembles a nut butter - this should take a few minutes of blending - YOU MAY NEED TO BLEND ON PULSE, SO YOU DON’T OVERHEAT THE BLENDER.
  6. Once you have a nut butter, add your melted white chocolate, matcha, oil and maple syrup, as well as a pinch of salt.
  7. Blend again until you have a smooth nut butter, and the matcha is fully incorporated. 
  8. Pour into a jar, and store for up to 4 months in a cupboard.