Chocolate-Hazelnut Spread

Pantry Staples | February 11, 2014 | By

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I’m not really sure when I first tasted Nutella — probably during college at Hailey’s recommendation — but I know that at just one bite I was hooked. I’ll find just about any excuse to eat it. On toast? Yep. As a frosting substitute? Sure. By the spoonful(s)? Of course. I  just love the stuff. Seeing as I’ll probably try to talk myself into eating it by the jar, I usually stay away from the Nutella aisle in the grocery store. (When you have a sweet tooth as big as mine, you need to take these extra precautions).

A little less than a year ago, I decided to remedy this situation by creating my very own chocolate-hazelnut spread. Not only is my take on this spread free of the extra sugars and oils and packed with protein, it is incredibly simple to make. I hope you like this delicious, nutritious, guilt-free take on chocolate-hazelnut spread.

Cheers!

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Chocolate-Hazelnut Spread

2 Cups Hazelnuts, raw

1 Cup Organic Milk (we used whole milk as it was on hand, but any milk should do)

2-3 Tbsp. Sugar

1/2 Cup Cocoa Powder

Directions:

Preheat oven to 350 degrees. Place the raw hazelnuts in a medium-sized baking pan, making sure the nuts are spaced evenly. Bake the nuts for around 10-15 minutes, checking every 5 minutes or so to ensure you don’t burn the hazelnuts. Baking the nuts helps remove the skin more easily and, in my opinion, enhances the nutty flavor. When your kitchen starts to fill with a wonderful hazelnut aroma, take the nuts out of the oven and cool completely. Once cool, place the cooked hazelnuts in between two paper towels and roll against a hard surface to remove the hazelnut skins. This works best one handful at a time. Once you are finished de-shelling your nuts, blend them in a high duty blender with milk until smooth consistency is reached. Place in a bowl and whisk together (we used a stand mixer) with cocoa powder and sugar. Store in the fridge in a tightly sealed jar or eat immediately!

*Note: You do not have to remove all of the husk from the cooked hazelnuts, only that which comes off easily.

**Note: Depending on your blender’s capacity, your chocolate-hazelnut spread might come out a little gritty. Personally, I like it, as it reminds me of a chunky peanut butter consistency.

Check back soon for Hailey’s Chocolate-Hazelnut Tart.

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Comments

  1. Leave a Reply

    bakewithmeblog
    February 13, 2014

    I haven’t thought of making homemade Nutella before, but by the looks it’s really easy to make! Does homemade taste better than the shop bought Nutella?

    • Leave a Reply

      Cathy
      February 13, 2014

      It’s not as sweet as the store-bought version, but I like it a little less sweet. You can always play with the sweetness if you have a sweeter tooth. :)

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