Who doesn’t love chocolate and nuts? There are not many out there that don’t have at least some fondness in their being for this perfect marriage of ingredients.
I have been wanting to create a homemade Nutella for sometime….it is SO delicious on SO many things. But the original, while delicious, is SUPER high in sugar. Like, over HALF sugar!! In fact Sugar is the very first ingredient! And since it is not labeled GMO Free, there is no guarantee that sugar doesn’t not come from GMO sugar beets. So why not make my own and control the quality of the ingredients and make it dairy free to boot?! Then I can be happy serving it to my kiddos for breakfast on their beloved crepes!
I know my kids will be clobbering for more of this homemade Nutella, the only hard part is showing some restraint!
Everyone I have shared this with goes nuts for it ( no pun intended!)…a perfect gift to make a hand out too!
- I attempted to be lazy and decided to forgo the removal of the papery skins on the hazelnuts one time: DON’T DO THIS!! The flavor is still great, but the texture is all wrong…gritty and thick!
- And if muscling those pesky skins seems annoying to you, you can always buy pre-peeled hazelnuts!
Serving Suggestions for you real food Nutella:
- In Europe where there is cult like following for this bread, it is spread on a piece of toast. Try my perfect soaked teff bread….gluten free AND vegan!!
- Slathered on fresh apple slices
- Spread on orange slices, strawberries, or bananas.
- Spread on pancakes or crepes
- Nutella & Jelly sandwich or wrap!! Or instead of jelly, fresh strawberries or raspberries!
- As a nutbutter replacement in any recipe.
- Spoonful in a smoothie
Like hazelnuts as much as we do? Here are some additional recipes you cold try!
- Paleo Nutella Cookies
- Flourless Chocolate Hazelnut Torte @Striped Spatula
- Autumn Salad with Apples, Persimmons, and Hazelnuts @ Savory Lotus
Real Food Homemade Nutella Recipe:
Chocolate Hazelnut Spread - aka Nutella
- 2 cups hazelnuts about 8 oz
- 1/3 cup cocoa powder or more if you like intense chocolate flavor and less sweetness
- 1/2 cup powdered sugar Whole Foods and Trader Joe's brands are corn free, powdered palm sugar or Swerve work too:whir them in a coffee grinder or high powered blender to achieve a powdery consistency!
- 1 teaspoon vanilla
- 1/8 teaspoon sea salt
- 2-3 tablespoons coconut oil or other oil (depending on the consistency you prefer) The coconut oil will firm up the spread as it cools, other oils will not.
Preheat the oven to 350.
Scatter hazelnuts in a single layer on a cookie sheet.
Roast the nuts for about 10 minutes until you can smell them and they are golden brown.
Place nuts on a dishtowel, fold it over, and rub vigorously to remove the papery skins. Be patient, this can be a pain. If a few skins are left, no biggy, it will still taste delicious!
Place nuts in a food processor (I LOVE mine!) and process for several minutes until the hazelnuts turn creamy.
Add in the remaining ingredients and blend well, scraping down sides if necessary. I like to run mine through my high powered blender for an extra creamy texture.
Spoon into an airtight container and store in the fridge to preserve freshness!
You could also place into small canning jars for a decadent handmade gift!!