I consider myself part of the global Nutella obsession, to the point where I hardly ever keep a jar at home because I truthfully couldn’t be trusted NOT to finish it in a day or two. I like it a little too much so it became this vacation treat or occasional restaurant fix, although it doesn’t have to be this way! After coming across a few recipes for homemade Nutella, I realized making the ‘healthier’ version could be a good compromise, even though I never thought it could live up to the store bought one. Boy was I wrong!
The intense hazelnut and chocolate flavor will beat hands down any and every jar of spreadable nut and chocolate butter you’ve had before with their somewhat plasticky taste, and what’s more you won’t be ingesting all those additives they contain. It’s one of the easiest recipe you can find and will totally change your mind about that incredible spread you’ve dreamt about since your earliest days. I haven’t been able to put my spoon down since I made that batch, and yes it’s already almost all gone.
Now that I know I only need a few quality ingredients and 25 minutes, I’ll definitely be whipping up batches of homemade Nutella more often, and you should too.
What’s also great is that making it at home allows you to customize it to your liking. Like a bit of salty with your sweet? Add some nice flaky Maldon sea salt or fancy fleur de sel for a tiny bit of crunch. Want it slightly runny to dip in fruits, cakes or drizzle over ice cream (or pretty much everything)? Add more hazelnut oil, a tablespoon at a time, until you get the consistency you want.
Since it’s all natural, storing it in the fridge is a must and you’ll see that it also thickens the spread.
Whether you spread it on toast, graham crackers, pancakes, or tucked inside a crepe like I did, you’ll thank me for having given you this slightly guiltless version of your favorite guilty food…you’re welcome!
- 2 cups whole hazelnuts
- 11/4 cups confectioners' sugar, sifted
- 1/3 cup dark unsweetened cocoa powder
- 1/3 teaspoon pure vanilla extract
- Dash salt
- 3 to 4 tablespoons hazelnut oil (or vegetable oil)
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Spread the hazelnuts across the prepared pan in a single layer and toast them in the oven for 8 minutes. Toss the nuts, then toast them for another 5 to 6 minutes, until they are fragrant and have turned a dark brown. Let the nuts cool completely.
- Remove the skins from the cooled nuts by placing them in a damp towel and rubbing them together. Discard the skins.
- Place the nuts in the bowl of a food processor and process for 3 to 5 minutes, until the nuts liquefy and become buttery. Scrape down the bowl and process for 30 seconds longer.
- Add the sugar, cocoa powder, vanilla, salt, and 3 tablespoons of the hazelnut oil, and process again for about 1 more minute, or until the mixture is smooth and spreadable. If it is too thick, add more hazelnut oil, a teaspoon at a time, until the right consistency is achieved.
- Use the spread immediately or store it in the refrigerator, in a tightly sealed container, for up to two weeks. Initially, the spread will be wet and thin (perfect for dipping). However it will thicken considerably in the refrigerator and have a consistency akin to chilled peanut butter. For spreading purposes, remove from the refrigerator 15 minutes before using it, it will be more pliable and spreadable.
Yum. It will not take too long before I make this… Thanks, Sandra!/ Anna
I think it should be an integral part of Linnea’s diet… 🙂
She will love it 🙂