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A homemade Nutella-style spread made with hazelnuts and chocolate, perfect for spreading on brioche, toast or pancakes \u2013 or simply eating straight from the jar ;). It’s delicious, sweet just the way you like it, and contains no palm oil and no sugar as the first ingredient. This homemade version boasts an impressive 40% hazelnut content! The slight graininess of the spread (visible in the photos) comes from the limitations of an ordinary food processor. If you own a high-powered blender, such as a Vitamix, you should have no trouble turning the nuts into a perfectly smooth paste. Besides, those tiny pieces of hazelnut add a lovely texture to the spread. For my homemade Nutella, I used half milk chocolate and half dark chocolate, taking the opportunity to make it a little less sweet. However, if you’d like a flavour closer to the shop-bought version, use only good-quality milk chocolate. Let’s get started!<\/em><\/p>\n<\/blockquote>\n

Makes approximately 500 ml.<\/span><\/p>\n

Ingredients for homemade Nutella-style spread:<\/span><\/p>\n

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• 250 g hazelnuts<\/li>\n
• 150 g milk chocolate<\/li>\n
• 150 g dark or bittersweet chocolate (or milk chocolate)<\/li>\n
• 1 tablespoon cocoa powder<\/li>\n
• 3 tablespoons icing sugar<\/li>\n
• 30\u201340 g coconut oil<\/li>\n
• a pinch of salt<\/li>\n<\/ul>\n

  Toast the hazelnuts in a dry frying pan or in the oven at 180\u00b0C, stirring occasionally. Rub the warm nuts in a clean tea towel or paper towel to remove the skins, as they can make the spread bitter.<\/p>\n

  Place the skinned hazelnuts into a food processor and blend until they turn into a smooth, runny paste, about 8 minutes of continuous blending. At first, the nuts will become finely ground, then turn into nut butter, and after several more minutes they should become a fairly smooth, oily paste. The exact time will depend on the power of your machine.<\/p>\n

  Melt the chocolate in a heatproof bowl over simmering water or in the microwave. While still warm, pour the melted chocolate into the hazelnut paste. Add the cocoa powder, icing sugar, coconut oil and salt. Blend until smooth and creamy. Transfer to jars and leave at room temperature (or refrigerate if you’d like it to set more quickly) until thickened.<\/p>\n

  Note: If stored in the refrigerator, the spread will firm up because of the chocolate. Simply leave it at room temperature for a while or warm it briefly in the microwave before serving.<\/p>\n

  Enjoy!<\/p>\n

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  A homemade Nutella-style spread made with hazelnuts and chocolate, perfect for spreading on brioche, toast or pancakes \u2013 or simply eating straight from the jar ;). It’s delicious, sweet just the way you like it, and contains no palm oil and no sugar as the first ingredient. <\/p>\n","protected":false},"author":1,"featured_media":5679,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[77],"tags":[96,92,344,332,115],"duration":[],"tag_group":[],"class_list":["post-5678","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sweet-spreads-and-nut-butters","tag-chocolate","tag-egg-free-recipe","tag-gluten-free","tag-hazelnuts","tag-nutella-en"],"acf":[],"yoast_head":"\n