Nutella is a popular spread that is sweeping the globe…and now you can make your own from scratch! Our Chocolate Hazelnut Spread starts with roasted hazelnuts that are whipped into a creamy butter then combined with melted dairy-free dark chocolate and a dash of vanilla. The recipe makes two cups, which can be stored for 2-3 weeks. Use it as a dip for fresh fruit, a spread for toast, pancakes, and crepes, or an ingredient when creating homemade Chocolate Hazelnut Ice Cream.
3 cups hazelnuts, unsalted and roasted
2/3 cup dairy-free dark chocolate, chopped
1 teaspoon vanilla
Preheat the oven to 350°.
Place raw hazelnuts on a baking pan and roast 12-15 minutes, or 8-10 minutes if starting with pre-roasted hazelnuts.
Remove baking pan from oven and allow hazelnuts to cool for a couple minutes.
Transfer hazelnuts to a kitchen towel and roll them around with your hand to remove most of the skins.
Place hazelnuts (minus skins) in a high-speed blender or food processor. Set speed to low and blend 8-10 minutes, or until they turn into a creamy butter. Scrape the sides of the blender with a spatula as needed.
Add chopped dark chocolate to the top of a double boiler and melt. Alternatively, you can melt the chocolate in the microwave, using a microwave-safe bowl and stopping every 30 seconds to stir.
Add melted chocolate and vanilla to the hazelnut butter and puree until well incorporated.
Transfer the chocolate hazelnut spread to a jar. It can be stored at room temperature for 2-3 weeks.
Natural Gourmet Institute
In 1977, Dr. Annemarie Colbin started the Natural Gourmet Cookery School in the kitchen of her Upper West Side apartment. Today, Natural Gourmet Institute is the leader in health-supportive culinary education and has graduated over 2,500 chefs from over 45 countries.