When I was growing up, Nutella, the popular chocolate & hazelnut spread was nowhere to be seen in my house despite the fact that Europeans eat it by the bucketload. We were definitely more a jam and honey household.
My kids (who really love Nutella) constantly ask for it to feature in our meals so after some hard negotiation, we’ve agreed to make some deliciousness of our own. Making a homemade version means I can control the added sugar content whilst increasing the amount of hazelnuts used. A good thing too as hazelnuts are very nutritious indeed.
Hazelnuts have a high amount of vitamin E in addition to B vitamins, including folate. Vitamin E is important in maintaining healthy skin, hair and nails. The B vitamins are important in proper cell and energy metabolism. Hazelnuts are also a rich source of potassium, calcium and magnesium. The minerals provide many health benefits, including regulating a healthy blood pressure.
This recipe turned out really well and uses just a handful of simple ingredients. Our own spread is really great as a topping for a fruit salad or on some breakfast pancakes. Hope you enjoy it!
Izzie’s Kitchen Homemade “Nutella”
Makes 2 cups
1 cup hazelnuts
12 oz good quality milk chocolate, chopped
2 tbsp olive oil
1 tbsp unsweetened cocoa powder
1/2 tsp vanilla extract
3/4 tsp salt
- Preheat the oven to 350°F (176°C).
- Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Let cool completely.
- Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
- In a food processor, grind the hazelnuts until they form a paste. Add the oil, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible-or as smooth as you like. Add the melted chocolate & blend well. Cool at room temperature and store in an airtight container (good for a couple of weeks.)