Homemade Nutella!

Photo and recipe by Elana’s Pantry

Ahh, Nutella. Once people try this chocolate hazelnut spread for the first time, they just can’t stop singing its praises. What used to be a fancy European treat is now on the shelves of almost all supermarkets, and we’ve found endless ways to eat it! While nothing will replace the perfect, smooth version from a jar, there are many home cooks who have tried to replicate this spread, with delicious results! Personally, I’d try these recipes while keeping the original stuff on hand as well – you can never have too much!

Ingredients

• 1 cup hazelnuts
• ¼ cup cocoa powder
• 5 tbsp agave nectar
• 1 tbsp vanilla extract
• 1 tbsp hazelnut oil (I couldn’t find hazelnut oil, so I used a mild vegetable oil instead)
• pinch celtic sea salt (I used regular salt)

Directions

1. Roast the hazelnuts at 350 degrees F for 8-10 minutes until they darken a bit and smell fragrant. Transfer the hazelnuts to a towel and rub off the skins if you can.
2. In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed. Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
3. Store in a glass mason jar in the refrigerator. Bring to room temperature prior to serving.