Nutella fanatics take note: it is easy to make your own lick-the-bowl-clean chocolate hazelnut spread from scratch with wholesome ingredients.
Course
Dessert
Cuisine
Italian
Keyword
chocolate hazelnut spread
Prep Time20minutes
Cook Time18minutes
Total Time38minutes
Servings16servings, 2 Tbsp. Each
Calories197kcal
AuthorKirsten Morningstar
Ingredients
3cupsraw hazelnuts
⅔cupchopped dark chocolate(approximately 3 to 4 oz.)
1tsp.pure vanilla extract
½tsp.sea salt or Himalayan salt
Instructions
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.
Recipe Notes
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.