A delicious homemade chocolate hazelnut spread that's rich, creamy, and easy to make.
Ingredients
Scale:
1 cup (about 140g) Hazelnuts
1/3 cup (30g) Cocoa powder
1/2 cup (60g) Powdered sugar
2 tablespoons Vegetable oil (or hazelnut oil)
1 teaspoon Vanilla extract
1/4 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet in a single layer.
Roast the hazelnuts in the oven for about 10-12 minutes, or until they are golden and fragrant. Watch closely to avoid burning.
Remove the hazelnuts from the oven and let them cool slightly. Once cooled, rub them between your hands or in a clean kitchen towel to remove most of the skins.
Transfer the hazelnuts to a food processor and blend until they form a smooth nut butter, scraping down the sides as needed. This can take about 3-5 minutes.
Add the cocoa powder, powdered sugar, vegetable oil, vanilla extract, and salt to the hazelnut butter. Blend until fully combined and smooth, adjusting sweetness if necessary.
Transfer the Homemade Nutella to a clean jar and store it in the refrigerator for up to two weeks.
