Chocolate Hazelnut Spread (Homemade Nutella)
June 6, 2016
I know it’s a terrible idea to post a recipe for homemade Nutella right now. It’s June. You’re getting in a bikini/swim trunks in a couple of weeks and I know for a fact that all you’re focusing on is getting beach-ready.
You’re probably all about salads, smoothies, and juices. Yet here I am, presenting you with a luscious Chocolate Hazelnut Spread.
But you see this Chocolate Hazelnut Spread is made with only good-for-you ingredients and it’s so delicious it will make you feel better instantly.
And since it’s a known fact (or at least I like to believe it so) that happiness is one of the biggest factors in feeling and looking great you can understand why it totally makes sense to post a recipe for homemade Nutella right now.
Not to mention that it’s not like you have to eat more than a spoonful. It’s possible — though difficult — to exercise some self-control around chocolate and hazelnuts. Trust me.
There are many recipes for homemade Nutella. Some begin with caramel, some use honey, others rely on sweetened condensed milk; but one in particular caught my eye in which ground nuts are mixed with just cocoa, milk, sugar, and oil — more or less the ingredient list of jarred-trademark-protected Nutella.
Basically you roast the hazelnuts and then liquify them in a food processor. Yes liquefy, I’m not using this word randomly. If you keep grinding hazelnuts beyond the buttery paste they’ll dissolve and become liquid — splashing up the sides of your food processor.
All you have to do is add cocoa, sugar, salt, and some coconut oil to smooth it out and voilà: homemade Nutella.
Needless to say it, you can add more sugar if you want it sweeter, sub the coconut oil with another fat (such as peanut oil) if you’re not fond of that coconut aftertaste (that I personally find to-die-for), add some toasted almonds in the mix for a more grown-up version. Do play around, you won’t regret it!
Chocolate Hazelnut Spread (Homemade Nutella) Print this recipe!
Adapted from my very own recipe
Makes about 2 cups
2 cups raw hazelnuts
½ cup cocoa powder (I used Healthworks)
3 tablespoons extra virgin coconut oil
1 cup milk of your choice (I used almond)
½ cup granulated sweetener of your choice (I used coconut sugar)
¼ teaspoon fine grain salt
1 teaspoon vanilla extract
Preheat oven to 350°F (175°C).
Spread hazelnuts on a baking sheet and roast in the oven for 10 minutes, stirring once.
Remove from the oven and let cool for a couple of minutes.
Pour them in a clean kitchen towel, close into a bundle and give an energetic massage, this will (partially) skin the hazelnuts.
Transfer hazelnuts to a food processor and process for about 5 to 6 minutes. First they’ll become a paste and then they’ll liquefy. Scrape down the sides as needed.
Add all other ingredients and process until nice and smooth, about 3 to 4 minutes.
Stop the food processor a couple of times and scrape the side with a spatula. It is also a good idea to give your food processor a break every now and then.
Taste for sweetness and adjust to your liking.
Transfer to a mason glass jar (or other airtight container) and keep in the fridge.
1 tablespoon yields 76 calories, 7 grams of fat, 3 grams of carbs and 2 grams of protein.