How to Make – Homemade Nutella
Kids, avert your eyes, because it’s going to get seriously sexy around here. This “healthier Nutella” recipe is Grade A foodporn. In the 90s, we were brainwashed through television commercials to think that Nutella was not only delicious, but also good for us. Remember those commercials with moms lovingly spreading the chocolatey goo over bread that transformed instantly from roasted hazelnuts full of nutrients? Well…marketing people lie! Nutella, it turns out, is full of processed guck.
But since I was dealt Nutella at an early age, I’m pretty much hooked on the stuff. However, eating all that processed sugar and fat really dampens the mood, so I’ve decided to stage a Nutella embargo and cook up my own stash. My homemade “Nutella” recipe is also relatively “healthier”, so although it won’t make you fit into those skinny jeans, it’ll make you feel better about what you’re eating (at least you can pronounce all the ingredients). We also did a taste test afterwards, and frankly, the original Nutella just taste like plastic now next to this one! So why not give your taste buds, and body, a sinfully good treat?
- 1.5 cups hazelnuts
- 12 oz chocolate (semi-sweet)
- 4 tbls coconut oil
- 5 tbls sugar
- 2 tbls unsweetened cocoa powder
- 1.5 tsp vanilla
- 1 tsp salt
Pre-heat oven to 180 degrees Celsius.
Prep Time: 15 mins
Cook Time: 5 mins
Roast hazelnuts in a single layer in a pre-heated oven for 12 minutes. Allow the hazelnuts to cool. Meanwhile, melt the chocolate in a bowl placed over simmering water. This way, the chocolate doesn’t burn. Once chocolate is melted to velvety smoothness, turn off the heat and allow the chocolate to cool.
By now, the hazelnuts should have cooled. Scrunch them between a kitchen towel to get rid of the skins.
In a food processor, grind the hazelnuts into nut butter. It will take a few minutes of patience and blitzing. Once the hazelnuts have become a paste, add in the coconut oil, sugar, cocoa powder, vanilla and salt. I use coconut oil for the health benefits, and it adds a touch of flavour to the spread. You can also use any bland vegetable oil. The salt really livens up the sweetness and chocolate.
*Note: I use Coconut Matter organic wild coconut, accessible from Hong Kong. You can find them here
Add in the melted chocolate and blend until smooth. Fill them into jars and keep refrigerated up to a month.
Now, bask in chocolate hazelnut glory! Bon Appetit!