Nutella…roasted hazelnuts, creamy melted chocolate, silky powdered sugar all blended together to create the most amazing, delicious chocolate spread I HAVE EVER HAD. 🙂
OMG. Nutella has been one of my favorite things since I have first tasted it years ago. I had to finally force myself to stop buying it because it would disappear very quickly. I actually haven’t purchased a jar of the stuff in YEARS. Especially since I try to limit my intake of not so healthy oils, along with artificial flavorings.
Turns out that it’s SUPER quick and easy to make it at home! Obviously it’s still not what I would call healthy, but it does have clean ingredients that are actually food. Plus I LOVE making things like this at home! Making things at home and eating it is just so much more satisfying. 🙂
What’s Inside?
First off, let’s take a look at what’s inside of the jar of Nutella you find at the store.
Jarred Nutella:
- Sugar
- Palm Oil
- Hazelnuts
- Skimmed Milk Powder
- Fat-Reduced Cocoa
- Emulsifier: lecithin (soya)
- Vanillin (artificial flavor)
Now, let’s compare that to the homemade stuff:
Homemade Nutella
- Hazelnuts
- Avocado Oil
- Powdered Sugar
- Dutch Process Cocoa Powder
- Vanilla Extract
- Melted Chocolate
- Salt
Possible Variations:
- For the winter holidays I make a version of this that substitutes the vanilla extract for peppermint extract. It’s an EXCELLENT topper for my Peppermint Mocha Brownies!
- You can use any chocolate you’d like. I prefer the semi-sweet chocolate one would normally use for baking, but milk chocolate is commonly used in homemade Nutella, which also tastes AMAZING.
- Use a tad bit more powdered sugar and it will have a more “frosting” like consistency.
- This may sound strange, but I over roasted my hazelnuts once while making this and it had an ever so slightly burnt flavor. I decided to use it anyway and it ended up giving it a really good flavor! Note that they weren’t fully burned, just a little over cooked because I wasn’t paying attention. 😉
Equipment Used for Homemade Nutella:
Quick and Easy Homemade Nutella!!
Nutella…roasted hazelnuts, creamy melted chocolate, silky powdered sugar all blended together to create the most amazing, delicious chocolate spread I HAVE EVER HAD. 🙂
- Prep Time: 5
- Cook Time: 10-15 (depending)
- Total Time: 15 minutes
- Yield: 1, 12 oz container 1x
- Category: Snacks, Spreads, Desserts, Breakfast
- Method: Processing
- Cuisine: American, Italian
Ingredients
- 2 cups of Hazelnuts (see note)
- 2 tbsp of Avocado Oil
- 1 cup of Powdered Sugar
- 3 tbsp of Dutch Process Cocoa Powder
- 2 tsp of Vanilla Extract
- 8 oz of Melted Chocolate (see note)
- 2 pinches of Salt
Instructions
- See the note concerning the hazelnuts. If using raw hazelnuts preheat the oven to 350 degrees F and let them roast until they are golden brown. If using pre-roasted and not heating up, skip to next step.
- In a microwave safe container, place the chocolate and microwave on 30 second intervals, stirring in-between times until it has melted.
- Place the hazelnuts in a food processor and process until smooth and creamy and has a nut butter like consistency.
- Slowly drizzle in the avocado oil while processing until throughly combined.
- Add in the remaining ingredients- cocoa powder, sugar, salt, vanilla extract, and melted chocolate.
- Process until everything is throughly combined and it is creamy with a nut-butter consistency.
- Please note that it will thicken up upon cooling.
- Store in an airtight container, on the counter for a few weeks (see note).
- Spread on toast, dip in fruit, and more!
Notes
1. Hazelnuts-
- You can buy them in the shell, raw. If doing this you will need to shell them, chop them, and roast them in the oven at 350 degrees F until golden brown.
- You can buy pre-roasted chopped. This is what I did. However, I roasted them a little extra in the oven. I find that I like them a little more toasted, plus heating them up makes processing them into nut butter a lot quicker and easier.
2. Any kind of chocolate can be used. I prefer the semi-sweet that’s usually used for baking. Milk chocolate is traditionally used for Nutella though. 🙂
3. Please note that you may not want to store it in the refrigerator because it will make it harden and will be impossible to spread.
