If you are in the camp of people who believe that Nutella makes everything taste better (we see you), take note: it is easy to make your own lick-the-bowl-clean chocolate hazelnut spread from scratch with wholesome ingredients. And, wow, is it worth it! That said, two tablespoons of this decadent treat is still pretty high in fat and calories.
The process is very similar to making homemade peanut butter. Don’t be intimidated by the step that calls for removing the hazelnut skins; after toasting in the oven, they’ll peel right off. A quick spin in a food processor turns hazelnuts into a lusciously creamy nut butter. All that’s left is to stir in melted dark chocolate.
This dark chocolate hazelnut spread can be stored at room temperate for up to three weeks, making it a perfect homemade holiday gift. Pack it in small jars tied with ribbon and for a thoughtful, memorable present.
Dark Chocolate Hazelnut Spread
Nutella fanatics take note: it is easy to make your own lick-the-bowl-clean chocolate hazelnut spread from scratch with wholesome ingredients.
- 3 cups raw hazelnuts
- ⅔ cup chopped dark chocolate (approximately 3 to 4 oz.)
- 1 tsp. pure vanilla extract
- ½ tsp. sea salt or Himalayan salt
Preheat oven to 350° F.
Line a large baking sheet with parchment paper. Place hazelnuts on baking sheet in an even layer. Bake for 12 to 15 minutes, or until light brown. Cool slightly.
If hazelnuts contain skins, place slightly cooled hazelnuts on a kitchen towel. Roll to remove as many skins as possible.
Place hazelnuts in a food processor (or blender); pulse until hazelnuts form hazelnut butter, about 5 to 8 minutes. Scrape sides as needed.
Place chocolate in a microwave-safe glass measuring cup. Microwave for 60 seconds on 50%; stir. Microwave for another 30 seconds on 50%; stir until chocolate is completely melted. If needed, microwave for additional 30 second increments on 50%. Do not overcook. Chocolate will melt as you stir it.
Add chocolate, extract, and salt to hazelnut butter; pulse until creamy and well mixed.
Store at room temperature for 2 to 3 weeks.
The higher the percentage of cacao in chocolate the better. Look for chocolate that is at least 70% cacao.
The Nutrition Facts box below provides estimated nutritional information for this recipe.