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My go-to breakfast item in college was a peanut butter and Nutella Eggo waffle sandwich. I ate them as often as I could and completely took advantage of my youthful metabolism. Nutella, like for many, is my weakness. I want to it straight from the jar and can easily polish a jar off in a day or two. It’s a problem. Plus, Nutella’s main ingredients are palm oil, an ingredient whose sourcing is wreaking havoc on the rainforest and orangutan habitats, and sugar. This homemade Nutella, aka chocolate hazelnut spread, is simple, requires a handful of ingredients, and is 100% better than the jarred stuff (in my opinion!).
Normal Nutella has about 13% hazelnuts, but this version is made up of almost 50% hazelnuts, which gives it a super nutty flavor. The amount of time it takes the hazelnuts to grind down to a paste will depend on how strong your food processor is so keep an eye on it as you blend it. Mine didn’t get completely smooth, but if you have a powerful blender, you might be able to!
I also suggest using good quality chocolate when making the chocolate hazelnut spread. You can use dark, milk, or a mixture of both based on your taste, however, do try and use chocolate that is 70% cocoa or less.
You can spread your homemade Nutella onto cookies, ice cream, crackers, or straight out the jar! You can even make my nutella chocolate cake!
If you decide to make this recipe at home be sure to tag me on social media @milkandcardamom!
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Homemade Nutella (Chocolate Hazelnut Spread)
- Total Time: 22 minutes
- Yield: 10 1x
- Diet: Vegetarian
Description
Homemade hazelnut spread aka Nutella is easier to make than you thought! Just a handful of ingredients and you’ll be on your way to chocolate hazelnut heaven! Makes 2 cups.
Ingredients
- 1 2/3 cup (200 g) hazelnuts
- 150 g good quality milk or dark chocolate, melted
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 1/2 tbsp unsweetened cocoa powder
- 1/4 cup powdered sugar (or to taste)
- 2 tbsp coconut oil or any neutral oil (peanut, grapeseed, etc)
Instructions
- Pre-heat oven to 350°F.
- Spread hazelnuts onto a baking tray and bake for 8-10 minutes. Remove and cool for 5 minutes. Layout a hand towel and pour the hazelnuts into the center of the towel. Fold over the edges of the towel and rub the hazelnuts vigorously to remove the bitter skins off the nuts. Not all the skins will come out, but try to get as much as you can off, too many skins will give your spread a bitter flavor.
- Add the hazelnuts to the bowl of a food processor and process on high for 5 minutes or until the hazelnuts turn into a runny paste. Add melted chocolate, salt, and powdered sugar and process on high for another 2-3 minutes. Slowly drizzle in the oil and process on high for another 3 minutes.
- Spoon the hazelnut spread into a clean jar and enjoy! The Nutella will set up firmer over time as it cools. It will stay good for about 1 month at room temperature (but it usually doesn’t last that long!).
Notes
Please use high-quality chocolate like Valrhona, Lindt, Callebaut, or Guittard. I promise you it will make a huge difference in your end product. Also, you can make this vegan by using vegan chocolate.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Category: Dessert
- Cuisine: American
