I really prefer homemade Nutella over the commercial variety. The pure cacao and generous amounts of hazelnuts in this recipe give it a velvety texture, rich chocolate flavor, and surprising nutritional value.
There is no such thing as too many almond butter or chia seed jam jars in my fridge. They can be used to sweeten a basic bowl of muesli or to provide a beautifully creamy texture to a warm baked item. In contrast, this homemade Nutella is my savior whenever I have a need for something chocolatey.
Regrettably, commercial Nutella contains milk products, soy, and processed sugar. Therefore you can see why its sweetness can quickly become a problem.
Although though I wouldn't go as far as to label this version "healthy," it is unquestionably healthier and significantly less processed than the original. Raw cacao powder is combined with toasted hazelnuts and a little bit of coconut sugar for sweetness. The end product is wonderfully rich, creamy, and nutty tasting thanks to the combination of these two ingredients.
INGREDIENTS FOR THE BEST NUTELLA RECIPE
This homemade Nutella recipe only requires six simple ingredients. In addition, it does not contain any dairy and is suitable for vegans.
This hero ingredient has the most nutty flavor and goes great with chocolate.
Makes for a more creamy and smooth finish.
Raw Coconut Sugar:
Natural sugar with the perfect sweetness.
Cacao powder is my preference, but the cocoa powder can work in a need.
Extraction of Vanilla Beans:
Adds even more depth and richness to our buffet.
Salt: A dash of salt to cut the sugariness.
HOW TO MAKE HOMEMADE NUTELLA
- Create hazelnut butter in a food processor for a quick and easy recipe base. And roasting your hazelnuts will help release their natural oils and give you that smoothness. To begin, set your oven's temperature to 350 degrees Fahrenheit and then follow the instructions below.
- The hazelnuts should be roasted. Cook them for 10 to 12 minutes, skin side down, until the skins are dark and cracked.
- Just peel off the outer layers. Place the cooled hazelnuts on a dish towel. To remove the skins, gather the towel's corners into a sac and rub vigorously.
- Whip into a smooth butter. To make smooth hazelnut butter, pulse the nuts for around 5 minutes in a food processor. Next, after a minute, pour in the oil and continue blending.
- Include the remaining components. Blend in the sugar, cocoa, and vanilla extract until smooth. (To make the coconut sugar less grainy, I suggest converting it to powdered sugar before blending).
- Keep or distribute. Nutella can be stored in the refrigerator (it will harden up a little as it cools), but it can also be eaten right away.
WAYS TO USE HOMEMADE NUTELLA
In case you're wondering, this goes where. Indulgent breakfasts, tasty snacks, and, of course, sweets can be made with warm baked products and freshly cut fruit.
- I love to slather it on paleo banana bread, paleo zucchini bread, or gluten-free toast.
- You may use it as a topping for paleo chocolate waffles or pancakes.
- Nutella hot chocolate with milk is a warm and comforting beverage.
- Crepes made with cassava flour or my paleo chocolate cake would be delicious with this filling.
- Use it as a dip for fruit such as fresh strawberries, banana slices, apple slices, or pineapple chunks.
Should hazelnuts be roasted before use?
Yes! Like when you roast almonds before creating almond butter, the oils in the nuts are released and the butter becomes silkier and more spreadable.
Is a blender an acceptable substitute for a food processor?
I'd say that's quite possible. A minimum of half the recipe's ingredients must be placed in the blender container for blending to occur.
Do you think chocolate would work in this dish?
Absolutely. Using roughly half a cup of chopped chocolate bars (either semisweet or dark chocolate works), melt them in the microwave. Once everything else is mixed up, add this in a slow steady stream.
Where did all the creaminess go in my Nutella?
Before adding the other ingredients, make sure your basic hazelnut butter is nice and smooth. Add a little more coconut oil if the butter refuses to combine.
Can another sweetener be substituted for the coconut sugar?
Unfortunately, when I attempted it, the homemade Nutella I had produced became too thick to spread smoothly due to the use of liquid sweeteners. Even after thinning it with oil and water again, it was never as good as this version. Instead, use organic powdered sugar like coconut sugar.
HOW TO MAKE HOMEMADE NUTELLA
- 2 cups raw hazelnuts
- 2 tablespoon coconut oil or hazelnut oil
- ⅔ cup coconut sugar
- ⅓ cup raw cacao powder
- 1 teaspoon vanilla extract
- pinch of sea salt
- Preheat your oven to 350F. Then, place the hazelnuts on a sheet pan and spread them out. Roast for 10-12 minutes, or until the skins become dark and cracked.
- Let the hazelnuts cool to the touch, then transfer them to a kitchen towel and rub them until the majority of the skins have been removed.
- Place the hazelnuts into a food processor and blend for 5-6 minutes, or until you have a creamy hazelnut butter. Add the oil and blend for another minute.
- Add the sugar, cacao and vanilla and blend until fully combined. If you can powder the coconut sugar in a spice grinder before combining, even better.
- Pour the nutella into a storage container (where it will firm up slightly as it cools) or enjoy immediately.