Homemade Nutella!
What’s in it?
Hazelnuts, coconut oil, coconut sugar, cacao powder, vanilla, salt (note: espresso is optional as is the addition of chocolate chips which can be blended into the mixture)
Want the recipe?
Why do I like it?
Creamy, sweet, nutty, decadent, this recipe has it all! Once the hazelnuts are roasted, the rest of the recipe is straightforward to make. It keeps for a few weeks in the fridge. I have used it on toast as depicted above, swirled into chia pudding and on top of oatmeal. It does become more solid once refrigerated.
I first tried this recipe when I had some exchange students visiting me from Tel Aviv. They asked for Nutella and it was a perfect reason to try making it myself. I am so glad I did. This homemade version is so far superior to the mass produced, store bought hazelnut spread.
Any recipe notes or tweaks?
I have the Oh She Glows App on my iPad which I use in my kitchen. The recipe there is slightly different as it calls for cashews in addition to hazelnuts. I have tried it both ways as I made a batch for a friend whose son is allergic to cashews. Both versions are wonderful, you really don’t notice the difference without the cashews.
Additionally, the app version of this recipe suggests you add some chocolate chips at the end of the processing. I added in one handful, about 1/8 cup of vegan/stevia sweetened chocolate chips.
I opted out of using the espresso as I was making this for teens. I have yet to try it with the espresso, but I’m sure it is outstanding!