I used to love Nutella, but when I learned about the ingredients, I decided to make my own Homemade Chocolate Hazelnut Spread. One rainy afternoon, I roasted hazelnuts, blended them into a creamy butter, and mixed in melted dark chocolate with a pinch of salt. To my delight, it turned out to be so much easier and healthier than I imagined! Now, I have a delicious, all-natural spread that’s perfect on toast, fruit, or straight from the jar. This homemade version is rich, nutty, and completely free of unwanted additives – a true treat I can enjoy guilt-free
Homemade Chocolate Hazelnut Spread Nutella
Servings 2.5 Cups
Ingredients
- 3 cups raw or roasted unsalted hazelnuts
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 2/3 cup dairy-free dark chocolate chopped (*see notes for cacao version)
Instructions
- Preheat oven to 180 degrees C (350 F).
- Add raw hazelnuts to a baking sheet in a single layer. Roast for a total of 12-15 minutes. For already roasted hazelnuts, repeat roast for 8-10 minutes just to warm the natural oils. This will make it easier to blend into butter.
- Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. For a creamier spread Nutella, get as much as possible.
- Add hazelnuts to high-speed blender or a food processor. Blend on low until a butter is formed, scraping down sides as needed – approximately 8-10 minutes of blending.
- In the meantime, heat the chocolate in a heat proof bowl over a double boiler or over a boiling kettle. Set aside.
- Once the hazelnut butter is creamy and smooth, add the vanilla and salt and blend well. Then add melted chocolate a quarter at a time and blend again until well incorporated.
- Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.
- If your Nutella isn’t sweet enough, add stevia to taste, or 1-2 Tbsp coconut sugar or normal sugar NOTE: Addition of liquid sweetener makes the Nutella spread firmer, so add sparingly.
- Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.
Notes
- Omit step 3 of the instructions if pre-roasted nuts have no skin.
- High speed blender is quick and yields smoother hazelnut spread.
- To make the spread sweeter, add 1-2 tbsp coconut sugar or monk fruit sugar to taste. Any additional liquid sweetener will yield a firmer/stiffer hazelnut spread, I use liquid sweetener sparingly.
- You can substitute melted chocolate with 3 Tbsp cacao or cocoa powder after the nut butter has formed. Blend until the cocoa powder has incorporated with the nut butter, then add maple, vanilla, sea salt and purée. For extra sweetness, use 1-2 tbsp
