Home made Nutella (Hazelnut / Almond Chocolate Spread)

Category: Home made Spreads
Preparation Time: 10-15 mins
Servings: yields around 1 cup

Nutella made with Almonds

Nutella is the popular chocolate spread among the kids. But we dont prefer buying it because it is made with palm oil and loaded with sugar. So I prefer making it at home without any preservatives or refined oils.

Almond Chocolate Spread

For more chocolatey flavour, we can add few chocolate chips or little home made chocolate. 

Nutella made with Hazelnuts

Nutella is made with Hazelnuts and if we didn't have access to those nuts, we can use almonds. I have tried with both hazelnuts and almonds. 

Minion is happy with this Nutella :) 

We can also use peanuts and I have already posted Chocolate Peanut butter recipe here.

We can use this on toasts, breads, crackers, cookies, cakes, chapathis, apples, smoothies or on anything we like to:)

Home made Nutella on Home made Banana Bread :)

Ingredients:

• Hazelnuts or Almonds -1 cup
• Organic Unrefined Sugar - 1/4 cup (adjust as per sweetness)
• Unsweetened Cocoa powder - 2 Tbsp
• Virgin Coconut Oil - 1-2 Tbsp (Use as needed)
• Pure Vanilla extract - 1/2 tsp
• Chopped chocolate / Chocolate chips - 2 Tbsp (I used semi-sweet mini chocolate chips)
• Salt - a pinch

Method:

Roasting Nuts: 

• Dry roast the hazelnuts in a pan / oven (bake at 375 F for 10-15 mins)

  

  Hazelnuts

• Rub off the skin using clean kitchen towel 
• While making with almonds, I blanched the nuts (Add the almonds to the boiling water for 1-2 mins, then rinse it with cold water) and then rub off the skin. This is optional and we can use almonds with skin too. Then roast the nuts.

Grinding Butter:

• Grind the sugar into a fine powder and keep aside
• Add the roasted nuts to the mixie / powerful blender 

• Grind it for 3-4 mins until it gets powdered and turning into nut butter (scrap the sides and grind well)

• Add the powdered sugar and cocoa powder 

• Grind for 1 minute until they get blended
• Then add 1 Tbsp of coconut oil and vanilla extract 

• Grind to a smooth consistency 
• Add a pinch of salt and pulse it for few secs

• Slightly melt the chocolate chips and add it to the ground mixture
• Grind it again till it reaches smooth buttery texture

• Transfer it to an air tight container and refrigerate

• If we need more creamy flowing consistency, we can add another 1/2 to 1 Tbsp of coconut oil while grinding
• With proper handling, we can store this in refrigerator for a month