Homemade Nutella
Hazelnut cocoa spread of lightly sweetened nutty goodness.
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
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Spread unsalted raw hazelnuts, evenly on a parchment-lined baking sheet pan.
- 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.
- 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.
- 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.
- 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.