That’s not a typo. It’s basically homemade chocolate-hazelnut spread (otherwise known as Nutella) without all the bad stuff. Before we get started, I must warn you, this is delicious! It’s also vegan, sugar-free, and probably good for you. Not that that matters. It’s chocolaty, nutty and very tasty indeed.
After collecting a crazy amount of hazelnuts and with plenty more where they came from I needed to make some space in the cupboards so it made sense to find something to do with the nuts I had leftover from last year (obviously we weren’t here then – these were kindly given to us by our landlady.) But what to do with them? Hazelnuts, hmmm? For some reason, whenever I think of hazelnuts I think of only one thing: Nutella. Boy, do I love that stuff. When holidaying pre-kids it was one of the staples in my holiday shopping basket of baid-for-you treats. But here I am, trying to keep the kids off the sugar-waggon so the shop-made stuff was out. Could I make it myself, I wondered? A short Google later and a plan was formed. Homemade Nutella!
As is my usual way with recipes, I read a few, found one I liked then lost the link to it, which meant I was basically making it up as I went along. In the end, the recipe I “used” looks like this:
1.5 cups of hazelnuts
1 tbps coconut oil
2 tbps of cocoa powder
And that is all!
Here’s to do it.
- Roast the nuts for 10 minutes at 200 degrees C.
- Try remove the shell. There are various ways of doing this. I tried shaking them in a wet towel after roasting but think they may have been just a little bit too well toasted for this to work. Next time I plan to soak them overnight then slipping off the shells before roasting them (as advised by one of my neighbours.)
- Whiz up the nuts in a food processor. I’m sure one recipe said to do this for only 10 minutes but I swear it took longer. Put them in a leave it on until the nuts have been chopped down and, with the oils from the nuts, have formed into a paste.
- Add the extra ingredients (oil first, if you need to add it) and then cocoa and whizz up again to combine them well.
- Pour into a clean jar for storage.
I’ve only tried this once so far and didn’t come out quite a I expected as it was really liquid, not at all like nut butter I’ve made in the past.
But what it lacked in visual appeal it made up for in taste. Yum! There was a slightly bitter flavour that we put down to the fact that the skins didn’t come off the nuts. Hopefully removing them will fix that.
I recommend making as much of it as you can then trying not to eat it all at once. On bread. This stuff tastes great slathered all over a fresh, white baguette.
UPDATE! I just stumbled across the original recipe that inspired my DIY attempt. This version is over on The Minimalist Baker and uses real chocolate instead of cocoa while also giving suggested mods for the sugar-free version like mine. Next time I plan to add some vanilla (if I have some) and maybe a little salt too but will still skip the sugar.