Can we all just take a moment and appreciate the glory that is chocolate hazelnut spread, better known as Nutella. This chocolatey heaven is a delight for the senses and delicious whether it’s spread on toast or eaten straight from the jar with a spoon. And as if its sheer presence wasn’t enough, making homemade Nutella is dead easy.
We’ve all got a thing for chocolate spread, right? And I’m suspecting that you have tried a number of alternatives over the years. It’s been a shop’s own brand version or something that claims to be similar. Either it’s out of sheer curiosity to see if anything can ‘beat’ the original or it’s an offer that’s tempting us in. But, if we’re being honest, have you ever found something even close? I’ll be surprised if you have (although please share in the comments below!).
OK, so if we’re saying there’s nothing quite like it, what on earth are we doing here with a homemade version? Why on earth would you spend time and hard-earned cash on making your own? Simply put, it’s because it’s really tasty.
At its core, this homemade nutella is a nut butter that just so happens to be chocolatey. And if you look at it this way it asks a lot of questions about the huge list of ingredients you find on jars of ‘chocolate spread’.
Helpfully this recipe is also both gluten free and vegan. Like all good nut butters, there really isn’t a need for gluten and if you make it using the cocoa powder version of the recipe, there won’t be any dairy in it either.
So if it’s all so unique and no other will suffice why on Earth would you try making your own? Simply it’s just really tasty and totally better than any other store-bought nonsense spread you can buy.
The difference – the one that also sets Nutella
Try it in:Print
This is one of my favourite recipes. It’s great for spreading on toast or just eating with a spoon…
- 400g hazelnuts
- 3 tbsp cocoa powder
- 1 pinch of salt
- 1 tsp vanilla
- 2 tbsp maple syrup
Start by roasting your hazelnuts – to loosen the skins and deepen the flavour. Spread them on an oven tray and roast in the oven at 175°C for 12-15 minutes.
Once out of the oven, let them cool for a minute, then add in batches into a folded over tea towel and rub between your hand and the work surface to peel off the skins. Add to the blender.
Blend the hazelnuts in 30-second bursts (you’ll need about 8 minutes in total, so this will ensure your motor doesn’t blow up), scraping down as you go. You’re looking for a smooth paste.
Once smooth, add in the salt, vanilla and cocoa powder. Blend. Add the maple syrup in slowly and taste as you go – you might not need it all.
Decant into jars. It’ll keep for about 2-3 weeks (if your will power lasts that long!) and doesn’t need to live in the fridge.
- Category: snack
- Method: gluten free, vegan
- Cuisine: British
Keywords: homemade nutella