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Homemade Nutella
A super easy recipe to make homemade Nutella chocolate hazelnut spread
Equipment
- mini food processor
Ingredients
- 150 g hazelnuts
- 200 g dark chocolate
- 1 tbsp cocoa powder
- 2 tbsp walnut oil
- 1 tsp vanilla extract
- 2 tbsp honey clear honey
- 1/4 tsp sea salt
- 1 pinch chilli flakes optional
Instructions
- Toast the hazelnuts in a dry pan for approx 1 minute till just turning golden and enitting nutty aroma
- tip nuts into a clean tea towel and rub to remove skins
- Whizz the nuts in mini food processor till smooth paste
- Melt chocolate in bowl over pan of simmering water (Bain Marie) do not let water touch bottom of bowl
- Add chocolate plus all other ingredients to processor and whizz till smooth
- spoon into a sterilised jar and leave in fridge for an hour to set up
- will keep for up to 1 month in the fridge
Notes
calories shown are for the entire jar of homemade Nutella, it's entirely up to you how much you use as a serving
Nutrition
Calories: 2536kcalCarbohydrates: 155gProtein: 39gFat: 205gSaturated Fat: 59gPolyunsaturated Fat: 32gMonounsaturated Fat: 101gTrans Fat: 1gCholesterol: 6mgSodium: 626mgPotassium: 2556mgFiber: 38gSugar: 90gVitamin A: 138IUVitamin C: 10mgCalcium: 327mgIron: 32mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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