How to make Homemade Nutella
About This Dish
How much Nutella is too much to consume? However you might love to eat the confection, it doesn't love you back. According to the label on the jar, the first two ingredients are sugar and palm oil; roughly half the calories come from sugar and the other half from fat — not a winning combination for health-conscious eaters.
Is there an alternative? Of course! Spoil yourself with a clear conscience.
Make a vegan version of the popular spread using hazelnuts in tandem with organic and fair-trade ingredients.
- Baking sheet
- Rubber spatula or wooden spoon
- Clean dishtowel
- Food processor (must hold at least 2 cups)
- Newspaper (optional)
- 2 cups raw unsalted hazelnuts
- 2.5 ounces canola oil
- 3 tablespoons organic cane sugar
- 2 tablespoons organic cacao powder
- 1 tablespoon pure vanilla extract
- 1 pinch kosher salt
- Preheat oven to 350 degrees Fahrenheit.
- Place hazelnuts on baking sheet in a single layer. Place on center rack of oven for about 12 minutes. At which point, the nuts' skins will crack and begin to slough off. While still warm, place nuts on clean a dishtowel; fold the corners to form a bundle. Grasp with one hand to seal, while rolling the nuts from side to side. The friction generated from the application of gentle pressure causes the skin to fall off, about 2 minutes.
- Add nuts to food processor in small batches. Scraping down the side of the container as you go. Whiz until nuts are ground while slowly adding canola oil, until a paste forms, about 5 minutes. Then add sugar, cacao powder, vanilla extract and salt. Whiz again until a thick chocolate-colored paste forms, about 2 minutes. Store nut spread in sealable glass jars and refrigerate.