After a long time of not eating any nuts at all, I felt it was time to hop on the homemade “nutella” bandwagon. And I’m really glad I did.
This hazelnut spread is not only homemade but also healthy! (at least to some degree) It’s free from refined sugars, dairy, gluten, and any other nasties you may find in the store-bought version. I honestly have no idea what ingredients are in the original Nutella, and quite frankly I don’t even care.
All I know is that this chocolate hazelnut spread is really delicious, sweet, and chocolatey. It’s definitely better tasting than any store-bought chocolate spread, I can guarantee that.
First off, you might have already seen this post acouple days ago and I sincerely hope you didn’t, because I didn’t mean to post it. I actually accidentally posted it a couple times, not just once. It was no where near finished and I really need to make sure to schedule posts AFTER they’re COMPLETELY finished, ready to go live. It was up for nearly 4 hours until I came home from work and remembered, with obvious shock, that I had scheduled the post even though it wasn’t finished. A post with only pictures, a few random words in between and unfinished recipe at the end. Such embarrassement.. Well, what can I say? We learn every day. Moving on.
I used to be slightly intolerant to nuts, that’s why I tried to stay nut-free as much as possible for quite some time. However lately, I started adding more nuts into my diet. Like Brazil nuts (for selenium), pecans, wild peanuts, and pistachios.
Then when I got my blood tests results back, it turned out I wasn’t allergic to nuts anymore. Yay! So basically, I can eat them again without restriction, however I still haven’t tried cashews. Cashews were always my most favorite nuts but I stopped eating them when I felt they irritate my mouth. I have yet to try them again to see how I react to them.
A lot of people are suprised I can’t tolerate cashews specifically, since they’re such a mild nut compared to walnuts or pecans. I have no problem eating pecans, but I don’t feel good after eating almonds, cashews, or raw hazelnuts even though my tests results suggest otherwise. Yes, I know I’m making a hazenut spread here, and no I haven’t lost my senses. I have a problem with RAW hazelnuts, but don’t feel any discomfort after eating roasted hazelnuts, so give me all the nutella! Come to think of it, this roasted vs. raw problem might be the case with almonds and cashews too.
Roasting the nuts helps them to release the oils so they’re easier to process. It took me about 5 minutes to turn the nuts into a runny spread, but it really deppends on the strenght of your food processor. Just give it time, be patient, it will get creamy eventually. Don’t add any water to help it! It only messes up the texture.
Also, I added maple sugar to sweeten it or you could add coconut sugar if that’s what you have. I just really like the maple taste.
I don’t like to add maple syrup, coconut nectar or any other liquid sweetener, because it reacts with the fats in the spread and it ends up being a thick sticky paste rather than smooth spread. You could add regular sugar if that’s all you have but then it wouldn’t be as healthy, now would it?
This really is extremely easy to make and you get your money’s worth. I don’t doubt there’s like 5 times the amount of hazelnuts in this than there is in the original store-bought kind. Nutella is full of sugars and bad oils. This is so much better for you and it’s great for breakfast or as a quick snack with some fruit—that always hits the spot. Healthy Nutella to the rescue!
- 3 cups hazelnuts
- 4 tsp maple sugar (or coconut palm sugar)
- ⅙ tsp sea salt
- 5 tbsp cacao powder
- Preheat your oven to 175C/350F.
- Put a parchment paper on a baking tray and spread the hazelnuts onto it.
- Roast for 10-15 minutes or until slightly golden and the skin stars to come off of the hazelnuts.
- Cool and rub the hazelnuts with a paper or regular towel to remove most of the skins off the hazelnuts. You won't be able to remove it from all of the hazelnuts but that's ok.
- Add the hazelnuts into the food processor and process for a few minutes until it starts getting oily.
- Add the sugar and (to taste, add more if you like) and process until smooth.
- Add the cacao and process again to combine.
- Taste and add more cacao or sugar to taste.
- Pour into a glass jar and store in the fridge.