Ok, sure I figured you can make just about any food product at home, but I never once considered making my beloved Nutella at home, until I read this post at Reclaiming Provincial.
Homemade Nutella
(slightly adapted from The Kitchn)
makes: 6 ounces
- 1 cup of hazelnuts, peeled and toasted
- 1/4 cup of unsweetened cocoa powder (high quality cocoa powder is key! I used Valrhona)
- 1/2 cup of powdered sugar
- 3/4 tsp vanilla extract
- 1/4 tsp kosher salt
- 4 tbsp coconut oil
Place hazelnuts in the food processor and blend continuously until a smooth butter forms (around 3 minutes). Add the rest of the ingredients and continue blending until the mixture is smooth and creamy.
Store for up to 2 weeks in the fridge. (I actually think it’s possible this could last longer, considering that there’s no dairy. But best to err on the side of caution.)
