Homemade Nutella

Homemade Nutella

If you’re an avid recipe surfer on Pinterest, then you’ve probably encountered the recent DIY Nutella craze. Come on, homemade nut butters are all the rage!  After my almond butter turned out a little….meh, I was hoping that the chocolately goodness of Nutella would redeem my Cuisinart and propel me into hazel-nutty heaven.  Boy, am I glad that I didn’t let my failed experiment derail my Nutella dreams.  I feel weird calling this “healthy,” but it is so much better for you than the store-bought stuff that I don’t feel guilty for licking it right off the spoon.

Make this now!

Homemade Nutella
Adapted from LA Times

2 cups raw hazelnuts
1/2 cup unsweetened cocoa powder
1 cup powdered sugar
1/2 tsp vanilla
1/8 tsp salt
3 tablespoons hazelnut oil (I subbed Canola)

Preheat your oven to 400 and spread your hazelnuts evenly out on an ungreased baking sheet.   Roast for about 10 minutes being careful not to burn.  They will smell AMAZING.

Now, here’s the annoying part.  You gotta get those skins off.  I’ve read about a few methods of doing this.  I rubbed the nuts vigorously in a damp kitchen towel.  Some skins will be stubborn and stay on.  That’s ok. Just get as much off as you can.

Place nuts in a food processor and grind until they turn into a beautiful butter.  BE PATIENT!

At first you’ll end up with hazelnut flour.

You’re going to have to remove the lid from your processor and use an offset spatula to scrape down the sides several times.  

After about 5 minutes…BUTTER!

Once you’ve achieved butter status, add the cocoa, sugar, salt, vanilla and oil to the mix and process for about another minute until everything is smooth and incorporated. 


Before you transfer your nutella into a jar, I strongly encourage you to slather some banana slices or toast in it immediately.

Store in a jar or other sealed container in the fridge for up to a week.  Try to make it last a whole week!


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