Description
A creamy and delicious homemade Nutella recipe made with roasted hazelnuts, cocoa powder, and a sweetener of your choice. Perfect as a spread or a dessert ingredient, this Nutella is free from preservatives and customizable with your preferred milk or oil.
Ingredients
Nutella Base
- 2 cups hazelnuts (240g)
- 1/4 teaspoon pure vanilla extract
- 1/4 cup cocoa powder
- 1/3 cup sweetener of choice (such as sugar, honey, or maple syrup)
- 1/4 teaspoon salt
Optional
- 1/2 cup milk of choice or 2 tablespoons oil (such as hazelnut oil or vegetable oil)
Instructions
- Roast the Hazelnuts: Preheat your oven to 400°F (200°C). Spread the hazelnuts evenly on a baking sheet and roast for 6-8 minutes or until they start to brown and emit a toasted aroma. This enhances their flavor and makes skin removal easier.
- Remove Hazelnut Skins: After roasting, place the hazelnuts in a clean kitchen towel or a paper towel and rub them together vigorously to loosen and remove the skins. Some skins may remain, which is fine and will not affect the flavor.
- Blend the Hazelnuts: Transfer the peeled hazelnuts to a high-speed blender, food processor, or Vitamix. Blend continuously until the nuts release their oils and transform into a smooth, creamy nut butter. This process may take about 15-20 minutes in a food processor.
- Add Remaining Ingredients: Add the cocoa powder, vanilla extract, sweetener, and salt to the hazelnut butter. Continue to blend for several minutes until the mixture becomes smooth and consistent like commercial Nutella.
- Incorporate Milk or Oil (Optional): If you prefer a creamier, more spreadable consistency, add milk of your choice or oil (2 tablespoons) to the blend and mix thoroughly until fully combined.
Notes
- Roasting the hazelnuts enhances flavor and makes skin removal easier but can be skipped if using pre-roasted nuts.
- Choose your sweetener based on dietary preferences; honey, maple syrup, or sugar all work well.
- Milk or oil is optional and adjusts the texture; use non-dairy milk for a dairy-free version.
- Store homemade Nutella in an airtight container in the refrigerator for up to 2 weeks.
- The nut butter can be refrigerated and re-blended if it thickens too much.
