Homemade Hazelnut Chocolate Spread
Real hazelnuts, real chocolate and no palm oil. This classic homemade Nutella is kid-approved, farmers-market-tested, and very easy to over-spoon.
Ingredients
- 220 g whole hazelnuts, rosted or hazelnut butter
- 45 g dark chocolate melted
- 120 g Icing sugar
- 30 g unsweetened cacao powder
- 2 tsp Coconut oil melted
- 1 tsp Vanilla essence
- 1 tsp Sea salt optional
Instructions
If you use whole hazelnuts
- Pre-heat the oven to 170 C and roast your hazelnuts for about 10-15 minutes until golden brown
- Spread them on a kitchen towel and ones cooled rub them gently to get the skins off
- Put them into a food processor and chop until they liquify which might take about 5 min.
- Melt the chocolate and coconut oil over water
Once you have hazelnut butter
- Add the icing sugar and cacao to the blender and mix
- Add the salt, coconut oil and melted chocolate and mix well
- Fill into sterilized jars and enjoy
Notes
- Hazelnut butter shortcut: If you use ready-made hazelnut butter instead of roasting and grinding your own, look for one that is 100% hazelnuts, with no added oils or sugar.
- Jars: For a longer shelf life, sterilize your jars first and fill them while the spread is still warm. I sterilize mine in the oven, since it's usually hot anyway. Let the jars and lids dry fully, because moisture is what spoils homemade nut spreads.
- Storage: Keep it in a clean, sealed jar [in a cool, dark place / in the fridge] and use a clean, dry spoon each time. Best eaten within 2 weeks, I think but ours never lasted any longer.
- Texture: It will be thicker when cold, so let it sit at room temperature for a few minutes before spreading. A little oil on top is normal. Just stir it back in.
- Nut allergy warning: Contains hazelnuts. Please check with other parents before sharing with kids who aren't your own.