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!
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. (because eating healthier doesn’t mean giving up chocolate)!
Did you ever of dream that putting dark chocolate hazelnut spread on your pancakes? Or, that you could spread this indulgence on fruit or whole wheat toast? Oh but you can! But don’t go crazy! Two tablespoons of this decadent treat are still high in fat and calories, so don’t devour it with a spoon (and probably don’t lick the bowl).
This dark chocolate hazelnut spread can be stored at room temperate for up to three weeks.
21 Day Portion Fix Containers
- 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.
- Tip: The higher the percentage of cacao in chocolate the better. Look for chocolate that is at least 70% cacao.