Recipe: Homemade Nutella

Now here's a sweet but healthy treat: chocolate hazelnut butter.  It is super easy to make with a heavy duty food processor or blender.  The toughest part is de-skinning the hazelnuts - the skin is bitter, and removal is a bit of a pain but well worth it.

Start by spreading your hazelnuts out on a baking sheet.  Bake for 8 minutes at 400 degrees.

Pour the hazelnuts out of the pan into a dish cloth and fold the cloth around them.  Rub them vigorously to remove the husks.  Transfer skinless toasted hazelnuts to your food processor.

Process your hazelnuts for 10 minutes, scraping down the sides from time to time.  Melt cocoa butter in the microwave (it takes about 2 minutes).

Scrape out the insides of a vanilla bean.  Add cocoa butter, coconut butter, vanilla bean, cocoa powder, coconut sugar and salt and process an additional 5 minutes until smooth and creamy.  Pour into a small jar or airtight container and store in the refrigerator.

Homemade Nutella
Makes just under 2 cups

1 1/2 c hazelnuts
1 tbsp coconut oil
1 tbsp raw cocoa butter (or use another tbsp coconut oil), melted in microwave for approx 2 minutes
3 tbsp cocoa powder
1 vanilla bean, split lengthwise and scraped
3 tbsp coconut sugar (or 2 tbsp agave)
1/4 tsp salt

Preheat oven to 400 degrees.  Toast hazelnuts on a baking sheet for 8 minutes.  Transfer to dish towel and wrap with towel.  Rub vigorously to remove husks.  Place hazelnuts in food processor or high speed blender.  Process for 10 minutes until a creamy paste forms, scraping sides with a rubber spatula as needed.  Add remaining ingredients and process for an additional 5 minutes until smooth and well combined.  Transfer to a small jar or airtight container.  Store in the refrigerator.


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