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Homemade Nutella: Chocolate Hazelnut Spread

Homemade chocolate hazelnut spread on toast by Eve Fox, Garden of Eating blog, copyright 2012

Chocolate Hazelnut Spread (recipe via Christie Matheson at Leite’s Culinaria)
Makes one 18 oz jar

* 1 cup hazelnuts
* 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

1. Preheat the oven to 350°F. (I recommend using your toaster oven as it’s a waste of energy to heat your entire oven for this small amount of nuts.)
2. Spread the hazelnuts in a single layer on a baking sheet and toast them for about 12 minutes, checking once or twice and turning as needed, until they’ve browned a little and the skins are blistered. Wrap them in a kitchen towel and rub vigorously or put them in a yogurt container and shake hard for a few seconds to remove as much loose skin as possible. There will still be some skin clinging to the nuts when you’re finished – it’s okay. Let cool completely.
3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Set aside to cool.
4. In a food processor, 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 (unless you prefer to have a chunkier spread). Add the melted chocolate and blend well. Store the spread in a glass jar with an airtight lid on the counter for up to two weeks.
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Eve Fox

Eve is the creator of The Garden of Eating, a blog about food--cooking it, eating it, and growing it. She has a legendary love of aprons and can often be found salivating over the fruits and veggies at one of the many farmers’ markets near her home in Woodstock, NY. Want even more recipes, photos, giveaways, and food-related inspiration? "Like" the Garden of Eating on Facebook, or follow Eve on Twitter or Pinterest.


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12:31PM PST on Feb 23, 2013

Thank you for sharing.

1:33PM PST on Nov 22, 2012

Thanks for posting! No palm oil for me!

6:27AM PDT on Oct 28, 2012

Wonderful idea. Making it at home means you can use higher quality ingredients, such as organic chocolate and oil, as well as reducing the sugar content.

9:46PM PDT on Apr 28, 2012

Thank you for a healthy alternative to Nutella. Nutella is actually mostly palm oil- and currently in Indonesia the rain forest is being destroyed by huge bonfires designed to clear the land for oil palm plantations. Orangutans are being killed by the fires or by poachers as I write this! Eat real food like hazelnuts and chocolate- not palm oil junk food like Nutella!

5:40AM PST on Feb 25, 2012

I am SOOOO glad I stumbled on this through the 27 Foods to Make from Scratch article!!! I can no longer eat chocolate, as it is a migraine trigger for me. I can't wait to try this recipe and substitute carob for the chocolate. :)

3:05AM PST on Feb 5, 2012

Can't wait to try it!

9:08AM PST on Feb 4, 2012

Oohh, I bought a little containe of Rawtella (raw, vegan nutella) and it was pretty good. I might make this! I just need hazelnuts and chocolate..!

3:18AM PST on Feb 3, 2012

Soooo love Nutella, but don't buy it that often because... well... it's a bit pricey. I will absolutely be trying this!

1:31PM PST on Feb 2, 2012

The great thing about this recipe is that you can modify it, say, you can substitute mil chocolate for semi-sweet or bittersweet, maybe even try with white chocolate.

12:46PM PST on Feb 1, 2012

Have to try that "Nutella".

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