Next time someone tells you that spending Monday afternoon making homemade Nutella isn’t the best plan ever, tell them just how wrong they are by giving them a taste of this!
So I don’t think it’s any secret that chocolate is a huge friend of mine. ;p Well, nutella is definitely on the list of chocolatey good things that I loved as a kid. Here’s the thing though, have you ever looked at the ingredients list on the back of the package? It’s got a bunch of that just shouldn’t be in it like vegetable oil. I mean, if it’s just chocolate hazelnut butter, shouldn’t it be basically just that? Just some form of chocolate, hazelnuts, and something to make it sweet?
I think so. Now is this the healthiest thing in the world even still? Not really. But come on, sometimes you just NEED nutella in your life.
So you do need to use some form of liquid in this to help it blend and also to keep it spreadable. The first time I made this I was going to use some coconut milk until I realized I was out. I opted for a makeshift alternative (so professional here) and just added some dairy-free coffee creamer instead.
The kind I used was largely made with coconut milk so it wasn’t all that different. I’m just adding this to let you know you can sometimes mix and match on these little details. Hey, getting in the kitchen doesn’t have to include strict rules and exacts all the time. That’s just no fun at all.
So after you’ve made this for yourself, what do you do with it? Well, you can go with the obvious choices like spreading it on toast or crackers. You can bake with it just like regular nutella. You can dip fruit in it. A popular one to try being bananas, however I prefer a crisp pink lady apple myself. (YU-UH-UM!) Then there’s always the easiest choice that is letting the animal in you take over and just dive in with a spoon! I don’t exactly recommend that, but like I said, no rules.
I really hope you get the chance to try making this because it’s so worth it and honestly way easier than you think. Some tips for making it though; #1. make sure your hazelnuts are still warm when you’re trying to get the skins off (and they don’t have to be perfectly skinned.) #2. Be prepared to scrape the sides down a bit while blending. And last but not least #3. Be prepared to share if you want peace in your house 😉
Homemade Chocolate Hazelnut Butter "Nutella" (Vegan+GF)
- 2 cups raw shelled hazelnuts
- 3/4 cup 120g dairy-free dark chocolate (I used 72%)
- 1 teaspoon sea salt optional(but recommended)
- 1 teaspoon vanilla extract
- 3 tablespoons pure maple syrup
- 1/3 - 1/2 cup coconut milk
Preheat the oven to 375 degrees F (190 C) and place the hazelnuts in a single layer on a baking tray. Roast them in the oven for 12 - 15 minutes, or until darkened.
Remove tray from the oven and allow them to cool for just a few minutes but not completely. Take clean, and slightly damp towel and place a few handfuls of the nuts inside. Wrap it around them and rub together to remove the skins. (Get off as much as possible but don't stress it. They don't have to be perfect.)
Place the nuts into a blender or food processor and pulse until the nuts are finely ground like a flour.
Melt the chocolate with 1/3 cup coconut milk in a double boiler and, once melted, add to the blender along with the vanilla, maple, and salt. Blend until smooth and add a but more milk if needed. Store in an air-tight container in refrigerator.