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Deshian Garricks

Homemade Nutella

Hazelnut cocoa spread of lightly sweetened nutty goodness.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 ounces (1 1/2 cup)
Course: Side Dish
Cuisine: Italian
Calories:
Ingredients Method Notes

Ingredients
  

  • 8 ounces unsalted raw hazelnut
  • 3 tablespoons cocoa powder
  • 7 tablespoons almond milk
  • 1 tablespoon pure vanilla extract
  • ΒΌ cup granulated sugar
  • 2 teaspoons sunflower lecithin
  • 3 tablespoons vegetable oil
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Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spread unsalted raw hazelnuts, evenly on a parchment-lined baking sheet pan.
  3. Place sheet pan with hazelnuts in the oven to roast for 12 minutes. Make sure to toss hazelnuts halfway through the roasting process. Notice the shell will become cracked.
  4. Remove hazelnuts from the oven and rub the shell off by placing them on a soft cloth or paper towel. Skin removal is easier when hazelnuts are warm.
  5. Add hazelnuts to a food processor, and pulse until smooth, stopping occasionally to scrape sides down. This ensures even distribution and processing. Oil from the hazelnuts will create a creamy nut butter.
  6. Next add cocoa powder, almond milk, pure vanilla extract, granulated sugar, sunflower lecithin, and vegetable oil.

Notes

  • If raw hazelnuts are deshelled when purchased proceed with step 1 and step 2. At step 3 roast hazelnuts for 8 minutes instead.
  • Removing the hazelnut skin will allow for a smoother textured spread. Deshelling by itself can take up to 45 minutes when fully trying to remove most to all hazelnut shells.
  • You can also skip step 1 to step 4 by acquiring unsalted deshelled roasted hazelnuts.
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