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Homemade Nutella Recipe


  • Author: Adriana Iturralde
  • Yield: 20 Tbsp 1x

Description

To make this homemade Hazelnut chocolate spread recipe, Nutellatype cocoa cream. You only need four ingredients. Seriously: youre going to do it, its going to freak you out, and youre going to repeat it for sure! Oh! And it is also vegan.


Ingredients

Units Scale



  • 400 gr Unsalted, skinless, and toasted hazelnuts


  • 23 Tbsp Coconut oil


  • 2 Tbs Cocoa


  • 23 Tbsp Xylitol, Stevia, or conventional white granulated sugar


  • 1/8 Tsp Sea salt (Optional)



Instructions



  1. Put the skinless hazelnuts in the oven at 350F or 180C for 10 minutes.


  2. In a highpowered blender, start blending on the cream setting until creamy.


  3. If the hazelnut mixture is too thick, start by melting two tablespoons of coconut oil and mixing in cocoa. Add the third tablespoon if necessary.


  4. Add the cocoa with coconut oil and turn the blender back on.


  5. Add the sea salt.


  6. Add the xylitol little by little and blend until smooth.


  7. Rectify the flavor before removing it from the blender.


  8. The mixture should be thick but not very dense. Remember that it is a homemade nutella, the pasta should not be hard, otherwise you will not be able to spread it on food.


  9. Put in a jar and keep in a cool place.


Notes



  • PLEASE NOTE IMPORTANT The more liquid sweetener or sugar you add, the firmer/stiffer the hazelnut chocolate spread (Nutella) seems to get. Blend until creamy and smoothyΒ 


  • The third tablespoon of coconut oil is to loosen the chocolate hazelnut cream in case it hardens.


  • Category: Dessert, glutenfree, Snack, Vegan
  • Cuisine: European, Italian

Keywords: breakfast, cocoa, chocolate, coconutoil, hazelnut, hazelnut spread, homemade nutella, snack, spread, Healthy spread, keto, celiac, paleo diet