Ahhh, Nutella! I’ve been a huge fan… So naturally it was only a matter of time before inspiration took over. I discovered quite a few variations once I dove in. And needless to say, I’m still in hazelnut heaven!!!
When I started, I had no idea how deliciously fun this would be… I wanted to get it right immediately, but each attempt inched me closer toward perfection… and then… boom!
There are several ways you can achieve a delicious hazelnut spread… below is a basic outline of ingredients, instructions and different Nutella variations.
- 1 cup raw hazelnuts
- 1 Tbsp coconut or hazelnut oil
- Pinch of salt
- Seeds from 1/2 vanilla bean
- 1 Tbsp Frangelico Hazelnut Liqueur (optional)
- 1/4 cup raw cacao powder
- 1/4 cup Maple or Date Syrup, Agave or Coconut Nectar, (or other sweetener of your choice)
- 1/2 cup Hazelnut or Almond Milk
In a food processor, blend hazelnuts until they form paste. I prefer to use raw hazelnuts, since I love raw desserts, but you can also roast them prior to use.
Add coconut oil and blend some more until it’s totally smooth. I have also tried using Hazelnut Oil, which worked perfectly.
At this point you can add salt, cacao powder, seeds from half of a vanilla bean and 1 Tbsp of Hazelnut Liqueur. Another option is to use 1/2 tsp of Hazelnut extract instead. However, I found it to give more of an alcoholic flavor to the spread, when liqueur was actually smoother. Go figure… LOL
Follow with a sweetener of your choice. I’ve tried several. My absolute favorite was Maple Syrup B Grade, but Agave resulted in a similar taste. Date Syrup and Coconut Nectar are similar to honey in consistency, so Nutella will come out thicker and sweeter, so use a little less. Both add a distinct flavor to your spread, which personally I like very much.
Lastly, finish up by adding the milk. I love making my own nut milks, so I tried two types. Hazelnut milk is light with rich nutty flavor and goes very well with light desserts like this. Homemade Almond milk, on another hand, is creamier with slightly less of a nutty flavor.
Now, just to compare, I also tried store-bought Almond Milk from Whole Foods (their organic 365 brand). I found it to be least flavorful, but just as creamy due to lecithin and other thickeners and fillers.
So once all ingredients are included and Nutella is mixed, transfer to a jar and store in refrigerator for up to a week. But I doubt it will survive that long!
Yields about 1 1/4 cup of chocolate goodness.
Enjoy and please share this post!