Say hello to this hazelnut spread we all know and love!
The stuff from the jar is pretty darn good until you turn it around and read what it contains! You can almost replicate it with much healthier options and very few ingredients – all of which you can easily pronounce, I promise.
You can really taste the hazelnut in this simple homemade made-from-scratch rendition and feel its texture.
- 1 cup hazelnut
- 200-250 gms chocolate buttons
- 2 tsp honey
- 1 tsp vanilla extract
- 2 tbsp (or more) coconut oil
- In a preheated oven roast the hazelnut at 180 C for 7 minutes.
- Let it cool to room temperature
- Put the hazelnut in the blender and blend it to fine powder
- All oil and honey and blend again till it becomes a paste.
- In a double boiler melt the chocolate and add to the blender along with some vanilla extract.
- Keep pulsing till you get a smooth fine mix.
- Pour into a glass jar and let it cool.
- Cover and it can store on your kitchen counter for 2-3 weeks. (provided it lasts more than a day!)
- We like our Nutella to be chunkier as you can see in the pictures. To make it more smooth and creamy add 1 to 2 tbsp more coconut oil to the mix.
- Increase or decrease the quantity of honey based on how sweet you want it. This will depend on the type of chocolate you use as well.
- You can use milk chocolate, dark chocolate or semi-sweet chocolate; the choice is yours. The quality of the chocolate you use also makes it easy to control the amount of sweetness in your Nutella.
I like to buy hazelnut and coverture dark chocolate buttons from Phoon Huat. Coverture chocolates contain cocoa butter, as compared to compound chocolate – which contains vegetable fats and milk powder.
Dentist, medical lecturer, artist and mother. She believes healthy food can be the tastiest, so focuses on nutrient rich food and working towards healthier recipes, one step at a time.