Homemade Nutella
Craving something creamy and rich? Try Homemade Nutella! This easy recipe combines roasted hazelnuts and rich cocoa for a delightful spread that's perfect for toast, fruits, or simply by the spoonful. Make it tonight and indulge in a sweet treat that’s both delicious and customizable!
Equipment
- Food Processor
Ingredients
- 1½ cups grams Hazelnuts Raw or roasted unsalted blanched
- 2 tablespoons Coconut oil
- ½ cup + 2 tablespoons Powdered sugar
- ¾ cup Cocoa powder
- ½ teaspoon Sea salt
- 1 teaspoon Vanilla extract Pure
Instructions
- Preheat your oven to 350°F (180°C). Spread the hazelnuts evenly on a baking sheet and roast them for about 10 to 12 minutes, until they are golden brown and fragrant.
- Transfer the roasted hazelnuts to a bowl and let them cool for a few minutes. They should be cool enough to handle.
- Place the cooled hazelnuts into a food processor. Blend for around 90 to 120 seconds until it becomes a smooth nut butter.
- Add the powdered sugar and cocoa powder. Blend for another 90 seconds, scraping the sides as needed.
- Add in the coconut oil, vanilla extract, and sea salt. Blend until the mixture is smooth and thick, usually around 5 to 6 minutes.
- Transfer the homemade Nutella to a glass jar. It can be stored in the fridge or at room temperature for up to 2 weeks.
Notes
- Tip 1: The creaminess of your Nutella will depend on how powerful your food processor is.
- Tip 2: This homemade Nutella is vegan, dairy-free, and gluten-free.
- Tip 3: This recipe can be easily doubled or tripled but don’t halve it.
- Tip 4: If using unblanched hazelnuts, let them cool before rubbing off the skins.
- Tip 5: If your Nutella is too thick, add a bit of water and blend again.