What do you do when you’re lucky enough to get a food processor for your birthday? You make homemade Nutella of course! I’ve had this recipe on my list for a while but I couldn't do it without the food processor so I knew this was a perfect time, this chocolate spread is as good as it looks if anything the taste is slightly better because of those fresh, rich hazelnuts that haven’t been sitting in a jar of Nutella on a supermarket shelf for a couple of weeks. This recipe from the blog CrunchyCreamySweet only uses a handful of ingredients and takes less than 30 mins to make! Unfortunately, this isn’t something you can do without the food processor or a blender as it relies on the speed to liquify the hazelnuts so if you have one that's great, if you’re in the market for one…I’m sure this recipe will persuade you!
Makes approx 400ml
200g Whole Hazelnuts
120g Icing Sugar
30g Cocoa Powder
2 tbsp Oil (you can use canola or coconut but I used olive oil and it worked out fine)
1 tsp Vanilla Extract
1 tsp Salt
50g Dark Chocolate Chips (optional)
To start off with preheat your oven to 190C/ 170 Fan/ Gas Mark 5 and grease/ line a baking tray with a silicon mat. Pour your hazelnuts onto the baking tray and let them cook for 12-15 minutes.
Once browned, take them out of the oven and slide them onto a clean tea towel to cool. After 5 mins start gently rubbing the hazelnuts with the tea towel to remove the outer skin.
Place the hazelnuts in a food processor and whizz until they’re finely ground.
Continue to process the hazelnuts until they break down and start to liquify (I stopped when mine looked like this but they probably could have done with another 2-3 minutes).
Add in the icing sugar and cocoa powder and process until the mixture is well combined.
Now, add in your oil, vanilla extract, and salt, it’s best to keep the food processor running and just drizzle the ingredients through the top. After 3-4 mins, you should end up with quite a liquid mix, if yours is still clumpy just add in a drizzle more oil until it breaks down.
Finally, if you want to you can add in some chocolate chips, it just helps to reinforce that chocolate flavour and liquify the mixture a little further. Keep whizzing the mix until you get a semi-liquid.
And you’re done! I’m sure your kitchen is smelling beautiful just like mine was, I was honestly shocked by how easy and quick the recipe is. The only thing that stopped this from being vegan was the cocoa powder as it contained milk, if you can find cocoa powder/hot chocolate powder that doesn't use milk and always use dark chocolate chips you can make this easily vegan!
I’m having so much fun trying out these homemade versions of popular foods, and I'm surprised how simple they are to re-create. I bought some little 200ml jars to keep the Nutella in and this mixture filled two of them right to the top so there’s plenty of chocolate spread to keep me going for a while. When I put mine into jars it was a little too runny for my liking so I've put them in the fridge to firm up a bit, this spread can be kept in the fridge for up to a month or in a cupboard for up to two weeks…if it’ll even last that long that is!
I really enjoyed testing out the food processor for the first time, this is gonna open up a whole new load of recipes, and I also got a blender attachment to go with it so expect some lovely cocktails and slushes in the summer!
For now, though have a go at this Nutella if you can, it’s well worth the 30 mins taken out of your day to make it…just make sure to have a tea towel on hand as I’m still getting chocolate spread off my fingers!!
*** Just a quick one! Since Christmas Eve I've been making my own vanilla extract (it takes a year to ferment), I've just updated that blog post too to let you know how the extract is getting on! You can read that recipe here! ***