Ingredients
- 1.5 cups of hazelnuts toasted and peeled
- 1/2 cup powdered coconut sugar*
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon hazelnut oil or melted coconut
- 1 teaspoon vanilla extract
- pinch of kosher sea salt
Instructions
- If youre nuts are not already toasted, place on a rimmed baking sheet and pop into a 300F oven for 20 minutes or until the skins are beginning to crack.
- Transfer toasted nuts onto a clean dish towel, folded over the nuts, and roll them around to loosen the skins. Remove as much as the outer skins as you can, without driving yourself crazy.
- Pop the hazelnuts into a food processor and blend for 2-3 minutes or until it looks like nut butter (it will be thick and creamy).
- Add in the powdered coconut sugar, cocoa powder, hazelnut oil, vanilla and salt. Blend again, until all of the ingredients have come together and create a rich and creamy chocolate hazelnut spread. If the mixture seems to thick, add an extra teaspoon or so of oil, until you reach the desired consistency.
- Transfer into an airtight container and store in the fridge for up to one month. Enjoy!
Notes
*To make the coconut powdered sugar, place one cup of coconut sugar in a high speed blender and blend, on high, for about 30 seconds or until the sugar has become fine and light. You will notice that some of the sugar will be so fine that it will be rising up in the blender (it almost looks like smoke), leave the lid on for about 5 minutes so all the sugar can settle down.
Store any unused sugar in an airtight container in a cool, dry place.
Comments
Amelia says
Am I allowed to use this recipe for my blog if I mention that it is your recipe? This would really help as I think this recipe is great for people who are trying to convert to a healthier way of living.
Dani says
Sure! Feel free to share. Just be sure to link back to the original recipe. Thanks!
Sally says
This recipe seems pretty awesome, easy and detailed enough to make homemade nutella!
Just the recipe I needed.
Thank you.
Just a quick question.. if I don’t have hazelnut oil around.. what kind of oil (or maybe melted butter?) Would be a good substitute?
Can’t wait to try this recipe!
Dani says
You can really use any type of oil you have on hand, they would all work.
Nicola Webster says
Thank you for doing this. I’ve tried to make other better for you Nutella for my daughter but they all fall flat. This is a winner
Dani says
I’m so glad you enjoyed this version! Thanks for letting me know.
Amelia Silva says
Portugal
My family loved this recipe, so thank you
Dani says
Anytime! So glad you all enjoyed it.
Yael says
I love this recipe!! But when I make it, the Nutella that I obtain is hard. The butter that I get in the firsts steps is very creamy but then something goes wrong and I have no idea what. Can you think of something?
Dani says
Hi Yael,
Do you mean that it’s soft and creamy at first and then gets harder as you continue to blend?
Stephanie says
Would hazelnut extract work as well instead of the oil? Or is the oil required to help make it more spreadable?
Dani says
The oil helps it to be spreadable 🙂