Homemade Nutella Is WAY Better
Chocolatey and creamy homemade Nutella. Perfect on fresh fruit, on top of waffles and pancakes or all by itself! Have fun and be creative with your homemade hazelnut spread!
I was well into my adult life before trying Nutella for the first time. Well, I was surprisingly disappointed with how flat it tasted. SOOOO, I decided to make my own!
Ingredients:
3 lbs hazelnuts (toasted, skins removed the best you can)
1 tsp fine sea salt
1 c granulated sugar
2/3 c cocoa powder
***Optional: 1 tbsp melted coconut oil
Tools needed:
Food processor or high powered blender
Measuring cups/spoons
Baking pan
Rubber spatula
Mason jar with lid for storing
Let’s make it!
Bake hazelnuts to lightly toast. This helps to remove the skins also.
Bake hazelnuts 350 f for around 7-10 minutes shaking the pan and turning it half way. Careful not to burn them as it happens quickly. Cool slightly before placing in your food processor.
Place toasted hazelnuts in food processor. I removed half the amount of skins off of the hazelnuts. Taking the time to remove the skins completely will yield a smoother hazelnut spread, but not required. It’s all up to you and what you prefer. Process for 5-6 minutes, or until you end up with a smooth peanut butter like consistency. Add chocolate, sugar and salt. Process once again until fully incorporated.
Optionally you can stream in 1 tbsp melted coconut oil while the processor is running.
If you have a higher powered food processor or blender, you’ll end up with a smoother spread. I place my finished homemade Nutella in mason jars and place in the refrigerator. I recommend refrigerating your spread since it’s made from scratch.
Enjoy!
-Logan
