I love nutella. It’s that hazelnut chocolate spread that i love to put on my toast or even like a crepe, or even grilled pineapple. But the stuff you buy from the store comes full of hydrogenated oils and other processed by-products. So I’m going to show you how to make your own hazelnut chocolate spread.
1 cup roasted hazelnuts (you can buy them pre-roasted or if you only have raw, roast them in the oven at 350º F for 10 minutes. Make sure to let let them cool completely.)
1 cup chocolate - you can use dark chocolate or milk chocolate, chopped
2 tablespoons of coconut oil
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
First melt the chocolate in a double boiler. Take a small sauce pan, fill it up with water and put it on medium heat until it starts to steam. Now put a bowl on top of the sauce pan and add your chopped chocolate. Stir it until the chocolate is melted and smooth. Take it off the boiler, and let it cool completely.
Now, In a food processor, take the hazelnuts and grind them until they form a paste. Don’t worry too much about the skins because you’re going to grind it down anyways, and it’ll add extra flavor! Now, add the oil, sugar, vanilla, and salt and continue grinding it until the mixture is as smooth as possible. Take the melted chocolate and add it to the hazelnut paste. Blend everything again until it’s that smooth, satin-y, familiar hazelnut chocolate spread. It’ll look a little bit runny but don’t worry. It will thicken up as it starts to cool.
*recipe adapted from Christie Matheson
I like to store this homemade spread in a little mason jar at room temperature for up to 2 weeks, if it can last that long. And in this cute little mason jar it’ll make the perfect gift or even favor! Try this super easy recipe with some warm toast the next time you have breakfast or an easy snack.