Equipment: You will need a food processor capable of making nut butter. All powerful food processors should be able to do this.
Makes around 1 1/2 cups of the most delicious spread you will ever put in your mouth.
This is basically Nutella with extra hazelnuts in place of the skim milk powder. That is, just like the real thing but better. I looked up the ingredients of Nutella, and used the same ratios and ingredients to create my own. It has a spreadable consistency, doesn’t separate in the jar and makes me so, so happy.
You know those mornings when it’s so cold that you can barely stand to stick your arm out from under the covers, so you just stay in bed even though parts of your anatomy are screaming at you to get up? Well, this spread on toast for breakfast is enough to drag my feet out onto the icy floor. It’s good enough to make me forget that I hate sugar in the morning. In fact, it’s so good that today I chose nutella on toast over avocado. That may mean nothing to you, but trust me, it’s shocking.
It’s so quick and easy you will make this all the time. Spread it on toast, put it on pizza, drizzle it over pancakes, fill crepes or doughnuts with it, spoon it over ice cream or eat it out of the jar with a spoon when nobody is looking.
2 cups raw hazelnuts
1 cup pure icing sugar
2/3 cup cocoa powder
2tbsp (30ml) canola oil OR refined coconut oil (this will make a firmer spread)
1tsp liquid soy or sunflower lecithin*
1/2 tsp vanilla extract
* The liquid lecithin is optional. It will stop the oils from separating in the jar, meaning you don’t need to stir for 5 minutes to get it smooth before you eat it (think tahini). However, if you don’t have it and don’t mind stirring, you can leave it out. I always have it in the cupboard because I use it to make vegan butter. You can buy it from iHerb here.
1. Preheat the oven to 160C. Place the hazelnuts on an oven tray and roast for around 10-15 minutes, until the skins are darkened and starting to flake, and the nuts are a light golden brown. Watch them, they can burn very quickly.
2. Tip the nuts into a clean tea towel and bundle them up. Let them sit for a minute or two to cool, then rub them vigorously inside the tea towel to remove the skins. Remove as much of the skin as possible, but don’t worry if there are a few stubborn specks stuck to the nuts.
3. Place the hazelnuts into the bowl of your food processor fitted with the blade attachment. Pulse a few times to break them up, then blend on high for a couple of minutes. Stop and scrape down the sides, then blend again until you have a smooth, liquid, oily nut butter. In my food processor this takes around 7 minutes.
4. Add the cocoa, canola/coconut oil and sugar and blend until smooth and fully combined. Scrape down the sides and add the vanilla and lecithin. Blend again for 30 seconds or so.
5. Now, this is where you have a choice. If you don’t mind a slight coarseness to your nutella, you can stop here. If you want it really smooth, you have two choices:
Best results: Pour the nutella into a high speed blender and blend, moving around the blades with the tamper, until silky smooth.
Still pretty good results: Place the finest mesh strainer you have over a bowl and pour in the nutella. Push through the strainer to remove any chunks of nuts to get the smoothest spread possible. Don’t throw the contents of the strainer away – eat those chocolatey hazelnut crumbs with a spoon or throw them into cookies, cakes or brownies or onto some ice cream. Store the nutella in a sealed jar in the cupboard for up to several weeks.