Recipe: Homemade/Clean Nutella Hazelnut Spread
I have one hell of a sweet tooth. There is rarely a time when I don’t feel like chocolate or something sweet. Around a year ago, I stumbled across this recipe by The Gracious Pantry. I am a long time reader of the site and couldn’t wait to try this recipe out. It. Was. Awesome. My spread turned out a bit more spongy than the processed stuff, and it was a cleaner taste, but it was great. So I’m finally getting around to posting it here. I made a few modifications since there were a few ingredients in the original I couldn’t find, but the idea is still the same.
Homemade/Clean Nutella Hazelnut Spread
Adaptation from The Gracious Pantry (thank you Tiffany for introducing me to this!) Makes around 800 grams
What you’ll need
- 1 1/2 cups of hazelnuts
- 170 grams of unsweetened chocolate (I guess you could also use something like the high cocoa Lindt varieties)
- 3/4 cup of honey
- 4 tablespoons coconut oil (or your choice of neutral tasting oil)
- 1/2 cup milk
- 1 teaspoon vanilla extract
How to make it
- Bake your hazelnuts on baking paper at 180 degrees Celsius for around 15 minutes. You’ll know when they are done as the flesh will be a delicious-looking golden brown and the skins will look super dark.
- Once they’ve cooled enough to hold, get a dampened warm tea towel (dish towel) and rub at the hazelnuts skin. If you find this method isn’t really working for you, there are a heap of people who swear by boiling your baked hazelnuts in baking soda, dunking them in cold water and then peeling them.
- Blend your hazelnuts in a food processor until they become fairly smooth. It will take a few minutes. Leave the hazelnuts in the processor when done.
- Melt your chocolate using a double boiler or microwave.
- Add the chocolate, honey and your oil into the processor. Mix for as long as you can. Because the mixture is now so thick, your food processor may struggle so be sure to mix in small intervals, or if you can’t mix it at all, mix the mixture in two lots.
- Once your spread is mixed, slowly add the milk in while the processor is on (or add a little then mix and repeat).
- Add the vanilla extract and mix a little more to make sure everything is combined.
- Put your mix into a jar or container and put it in the fridge. Don’t stress over the texture and consistency – it will change as it cools down.
- You’re done! Try not to leave it out of the fridge for too long and make sure you mix your spread up with a spoon before use in case the ingredients have separated a little.
Special thanks again to The Gracious Pantry. This really is her recipe, I just changed it a little to what I had available.