It’s no secret that Nutella is my new secret lover. No, it hasn’t replaced hubby nor chocolate, but ever since I’ve discovered this spread, I’ve been using it in lieu of frostings and other sugary and unhealthy spreads. Nutella can be used for a lot of things. It can be used as fillings for cookies and cakes. It can be used to make frostings, icings, and pie fillings. The list is endless. Crackers, apple slices, bananas are great companions for Nutella. Aside for being healthier than chocolate spread, I’ve learned that Nutella is very easy make. It’s vegan and gluten-free. It’s nutty flavor is explosive and the chocolate gives it depth. Homemade Nutella is now a trendsetter in our household among other things. The recipe that I want to present to you is the non-dairy version. Nutella consists of roasted hazelnuts with a rich chocolate flavor. Although I’ve used whole hazelnuts, you can use grounded hazelnuts if you feel that option is easier for you. After you’ve learned how to make your very own Nutella, your store-bought jar spread days are ancient history. At least mine is. I love the combination of chocolate and nuts. What I love even more is using those ingredients to make your own spread rather than having to buy it. Making your own spread is the best option; it is healthier and tastier. The same applies for Nutella. All it takes is a good quality food processor.
For this recipe, you will need:
- 2 cups of hazelnuts
- 1/2 cup of sugar
- 1/3 cup of cocoa powder
- 2 tablespoons of hazelnut oil (vegetable oil will do)
- 1 teaspoon of vanilla extract
- Pinch of salt
If you are using grounded hazelnuts, skip the following step.
Preheat oven to 375 degrees F. Spread the hazelnuts out on a single layer on a rimmed baking sheet and roast until dark brown and fragrant, 12 to 15 minutes, rotating the baking sheet halfway through baking. Keep a close eye on them, as they can get burnt very easily. Transfer the hazelnuts to a medium-sized bowl. Once the hazelnuts are completely cool, place a second bowl upside-down on top of the bowl with the hazelnuts. Shake vigorously for about 30 seconds to remove the skins of the hazelnuts. It may take a few times to get all of the skins off; each time, remove the hazelnuts that have lost their skin to the bowl of a food processor, then continue shaking.
Transfer hazelnuts to a food processor and process them until their oil is released and they form a smooth, loose paste, 2 to 5 minutes, scraping down the bowl often. As the hazelnuts are processing, add the sugar, cocoa powder, hazelnut oil, vanilla extract and salt and process until fully incorporated, scraping the bowl as needed, about 2 minutes. The mixture will loosen and become glossy. Transfer the spread to a jar with a tight-fitting lid or an airtight container. You can store it in the refrigerator or at room temperature for up to 1 month.
Yields about 1 1/2 cup of Nutella