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 and I know I have to make it 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:
Toast 1.5 cups of hazelnuts at 350 degrees for about 15 minutes.
While they're toasting, heat in a small pan:
1 & 1/2 cups coconut milk (I use canned)
1/2 cup coconut sugar, which is low glycemic index and unrefined (another sugar would also work)
1/8 tsp sea salt
When the sugar is melted remove it from the heat.
Meanwhile, melt over double boiler:
3 bars (3.2 oz each) of dark chocolate (I use Chocolove 70%)
Remove the toasted hazelnuts from the oven.
Transfer them to a clean dry kitchen towel.
Rub the hazelnuts in the towel to remove as much of the skin as possible.
Add them to your food processor:
Add the melted chocolate bars.
Puree till creamy and smooth (about two minutes).
Then, while still pureeing add the milk mixture.
Store in the refrigerator. Also freezes well.
Makes 3 small mason jars of chocolate hazelnut spread.
Have questions? See my FAQ page here.