Slowly but surely I replace my old favorite store-bought items with new homemade healthier ones. I haven’t had Nutella in years. I first had it on a crepe in Rome. Sigh. When I returned to Pennsylvania, where I lived at the time, I began buying it in the store. I look at Nutella ingredients now (sugar is the first ingredient!), and I know I can make it better myself.
Making my own chocolate hazelnut spread was so simple and fast, I can’t believe I haven’t done it sooner
Chocolate Hazelnut Spread (homemade nutella)
1 1/2 cups hazelnuts
1 1/2 cups full-fat coconut milk
1/2 cup coconut sugar
1/4 teaspoon sea salt
3 (3-ounce) bars 70% (or higher) dairy-free dark chocolate
optional: add another cup of coconut milk to make it spreadable straight from the fridge
- Preheat the oven to 350°F. Spread the hazelnuts on a baking sheet and toast in the oven for about 20 minutes, until the skins are beginning to flake off.
- While the hazelnuts are toasting, place the coconut milk, coconut sugar, and salt in a small saucepan over medium heat. When the sugar has melted, remove the pan from the heat and set it aside.
- Over a double boiler, melt the chocolate bars and set them aside.
- Remove the toasted hazelnuts from the oven and let them cool slightly. Rub the hazelnuts in a clean, dry kitchen towel to remove as much of the skins as possible.
- Add the hazelnuts to a food processor and purée until very fine.
- Add the melted chocolate bars to the food processor and purée until smooth (about 2 minutes).
- Add the milk mixture to the food processor and purée until smooth.
- Store in mason jars in the refrigerator for up to 2 weeks. This spread also freezes well.
P.S. Use this recipe as a filling in my Chocolate Hazelnut Pies.