Before you get tooooo excited, this is a pseudo Nutella-like spread if Nutella had a chunkier,  but equally as delicious cousin who doesn’t like to be too easy to bargain with, but is perfectly creamy when coaxed with some piping hot oatmeal or melted up and stirred into vanilla ice cream.

This is technically homemade Nutella, but it isn’t what you lick off the spoon out of the jar while wondering if you should stop because… umm there’s something called portion control (what even is that?).

Now, let’s get to getting!  Roast those hazelnuts up! It releases the natural oils and makes the nuts extra savory and delicious, while also making your house smell you stuck your head in the Nutella jar.

Melt up the chocolate, we’re almost ready to blend it up.

Now ready, set, blend! (with the lid on!)

I had to stop and shake down the mixture several times, using a food processor would probably make the mixture much smoother, but I used a blender and it came together after some coaxing.

Nutella! Mix it into oatmeal, melt it and drizzle over a piece of rich chocolate cake, or just eat it out of the jar and don’t even think twice about it, because really, who can get enough homemade chocolaty spread on a spoon?

Homemade Nutella Recipe

inspired by Leite’s Culinaria

Ingredients

  • 1 cup hazelnuts, skinned
  • 12 ounces milk chocolate, chopped
  • 2 tablespoons mild vegetable oil, such as canola
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract
  • 3/4 teaspoon salt, more or less depending upon your preference

Directions

1. Preheat the oven to 350°F

2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes

3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.

4. In a food processor or blender, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well, and pour into a resealable container.  Keeps for about 2 weeks at room temperature.

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