Chocolate Hazelnut Spread

NUTELLA MADE AT HOME

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One time, I think summer 2013, my best friend and college roommate, Nicole, made me Nutella from scratch.  It was when I flew in from Texas to visit her in Queens (NY), back when I was a real true southern girl.  Before then, I never realized how incredible and easy homemade Nutella was, and how much better it tasted than the respective store-bought cream in the jar. It was better not because it was hand-packaged, sealed with love and a little note, heart icons and all, but because the taste was significantly more pungent and came alive in my mouth. Store-bought is amazing, no -doubt, partly because of it’s convenience, but also its nuttiness and gloopy texture that ooze to all corners of your soul.

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But homemade? Homemade tells a more intriguing and unforgettable story.  It’s not surfacey.  The meal of nuts too difficult to grind at home with everyday kitchen technology like blenders, leave the scratch-made version with more character.  You’re not bamboozled or tricked into eating inprouncable ingredients or even cream.  There are two ingredients, none of which are dairy of any kind- Just melted chocolate and roasted hazelnuts. BAM! spectacularness in a jar, available for all your toast and doughnuts and ice cream whenever you have available calorie space.  I added orange zest because as I’ve said in the past, orange is a wonderful compliment to dark chocolate, so why not add it? I added a little sea salt, vanilla, and agave to round it all out, but really these are all just frilly additions, because sometimes I’m a frilly girl. 

I tend to crave Nutella/ Chocolate Hazelnut Spread when my to-do list is miles long. Stress activates my emotional eating, clearly. I’m grateful to be able to turn many of my cravings into healthier alternatives at home, and there is something so empowering in that.

 

Here’s how to make this classic spread.

Current Reading List:

On Writing Well William Zinsser-Chapters on Simplicity and Audience

 Notes: So far, brilliant! Giving me confidence I never allowed my writing before. Also making me realize that fluff is ultimately insecurity. (I’m a lover of the run-on sentence + commas are my crutch)

Song of Solomon Toni Morrison – Making my way through slowly but surely &

The Best Food Writing 2013 specifically Tracie McMillian Cooking Isn’t Fun (Article in Slate) – Honestly, I disagreed with this article. To me, I believe  it’s dangerous to approach to food as if it’s a chore.  ALthough it can be a pain in the ass (from the wealthy to the poor, to the unlearned to me! (the super passionate cooker) I just think it was trying to debunk the magic and empowerment I find in turning mundane ingredients into something experientially enriching and creative. 

Escaping the Restaurant Industries Motherhood Trap- Amanda Kludt EATERcareful ladies, this one is sure to set a fire in you 

One Weird Trick to Help You Get Enough Vitamin D this WinterDan Nosowitz MODERN FARMER– WHOA! Who woulda thunk mushrooms would do it?!

Vegan Chocolate Hazelnut Spread
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A simple, healthy recipe to fix your Nutella craving and give you a better experience than the store-bought version. It's dairy-free, vegan, and filled with love and orange zest!
Servings Prep Time
16 ounces 25 minutes
Cook Time
15 minutes
Servings Prep Time
16 ounces 25 minutes
Cook Time
15 minutes
Vegan Chocolate Hazelnut Spread
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A simple, healthy recipe to fix your Nutella craving and give you a better experience than the store-bought version. It's dairy-free, vegan, and filled with love and orange zest!
Servings Prep Time
16 ounces 25 minutes
Cook Time
15 minutes
Servings Prep Time
16 ounces 25 minutes
Cook Time
15 minutes
Ingredients
Servings: ounces
Instructions
  1. Preheat the oven to 450 degrees and line a baking sheet with parchment.
  2. Spread the raw hazelnuts out on the baking sheet, and roast for 10-12 minutes, or until toasted. Shake the pan halfway through. Careful not to burn them.
  3. Remove them from the oven, and using a tea cloth or like I did, a spaghetti strainer, rub or shake the excess skin of the warm nuts.
  4. Using a high-powered blended or food processor, blend the nuts until they turn to butter. (We used a Vitamix and kept it on a very low setting, allowing it to churn slowly. It took about 10 minutes to fully grind.
  5. In a separate bowl, melt the chocolate and add in the orange zest, vanilla, and salt.
  6. Add the hazelnut butter to the chocolate and stir well. Serve with fresh berries, bananas, bread, ice cream, etc.
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