Homemade Nutella (Hazelnut Chocolate Spread)

Do not disturb…chocolate fantasy in progress.

Homemade Hazelnut Spread (Nutella) | Bakerette.com

My children may have taken my mind, my energy and my youth, but they will never ever take my Nutella.

If you don’t know what Nutella is, it is a chocolate hazelnut spread. You’ve heard of almond butter, right? Well, Nutella is a spread made out of hazelnuts and chocolate.

The first time I tasted Nutella was when I lived in Austria. An Austrian cracked open a jar, slathered it on some chewy homemade bread and handed me a slice. Nutella had me at that first bite. I about died and went to heaven. I didn’t know hazelnuts could taste so good! In fact, that was the first time I was introduced to any form of hazelnuts. I don’t know what happened next, but the next thing you know it, I woke up and the jar was empty. And thus began my love affair with Nutella and hazelnuts.

When I moved back to the States and saw Nutella on the grocery shelf, I about flipped with excitement. I could continue my love affair! It was a moment I will never forget.

Fast forward…when I went vegan (which I no longer am. I’m vegetarian), I had to make some radical changes. One was to give up milk. Nutella has milk in it. Waaaaah. So I went about trying to find a substitute. You really can’t find as good of a substitute, but I did fall in love with Justin’s Chocolate Hazelnut Butter. It contains no milk or whey and has a lot less sugar. I fell in love with it’s texture and flavor. It’s not quite as smooth as Nutella, but the hazelnut flavor is stronger, which is pretty-darn amazing!

I figured once in your life you’ve got to try to make something from scratch that you love so much. So I did a manhunt on the Web to see what recipe for chocolate hazelnut spread I could find and came up with this version of hazelnut spread. It’s a skip-the-bread and eat-with-a-spoon delicacy. It really is incredible.¬†

Homemade Nutella (Hazelnut Chocolate Spread) | Bakerette.comNote: You can save yourself a lot of time by buying blanched roasted unsalted Filberts (aka Hazelnuts). I couldn’t find them where I live, but I understand Trader Joe’s carries them. You can also buy them in bulk through the Nutstop. I found my unsalted ¬†hazelnuts in bulk at Whole Foods, but they still had their skins. For an easy way to remove the skins, refer to the instructions below.

You might also like these recipes with Nutella:

Homemade Nutella (Hazelnut Chocolate Spread)
 
Author:
Recipe type: Snack
Cuisine: European
Serves: 2 cups
Ingredients
  • 2 cups roasted unsalted hazelnuts, skins removed
  • 1/2 cup coconut oil, melted
  • 1 cup powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon salt
Instructions
To Remove Skins and Roast:
  1. For an easy method to peel hazelnuts, do the following: In a very large saucepan with high sides, bring 4 cups of water to a boil. Add 6 tablespoons of baking soda. The water will foam up. Add nuts to the boiling water and bring back to a boil. Lower temperature to medium and boil for approximately 3 minutes. The water will turn black. This is okay.
  2. Meanwhile, fill a large bowl with ice water. After 3 minutes, remove one nut to test and place in the cold water. Using your fingers, rub the nut back and forth. The skin should easily slide off. If not, boil the nuts for an additional 1-2 minutes more and test again.
  3. Remove from stove, drain and place in ice cold water. Rub the hazelnuts to remove skins. Dry them thoroughly with paper towels. It's a tedious process but worth it.
  4. Preheat oven to 350 degrees F. Spread hazelnuts on a baking sheet and bake for 15 minutes or until the nuts have darkened. Remove and cool.
Spread:
  1. Place the cooled hazelnuts in a high-powered blender and puree until hazelnuts form a paste. If you don't have a high-powered blender, use a food processor. It will just take a little longer.
  2. Add remaining ingredients and continue blending until very smooth. Pour into an airtight container and refrigerate. The spread will be thin but will harden when refrigerated.

 Recipe inspired by A Southern Fairy Tale

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Sherri@madefrompinterest.net says:

    We go through a lot of Nutella in our house. This sounds so good and more healthy. Thanks for sharing this!

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