Chocolate Hazelnut Spread (Homemade Nutella)
This deliciously nutty chocolate spread is wholesome, gluten-free, clean-eat and vegan friendly!
Add the finely ground sugar, vanilla extract, extra light olive oil, and salt to your hazelnut butter and blend to combine. You can also use a hand/immersion blender to process it into a smooth paste.
In a separate bowl, melt and temper your chocolate. You can do this either by microwaving it in 30 second increments (stopping to stir at the 30 second mark) until melted (usually it takes a minute) or by using a double boiler.
Add the melted chocolate to the sweetened and flavored nut-butter and blend until fully combined.
Pour your chocolate-nut mixture into a container or jar and seal with an airtight lid. Store at room temperature for up to three weeks or in the refrigerator (it should thicken up but not harden into a block) for up to six weeks.
- While oils are okay, the addition of any water or liquid to the tempered chocolate or nut butter causes it to stiffen up and potentially seize into a clotted mass, so if using vanilla extract (or any liquid sweetener), be aware that your mixture will thicken up. If it's too thick, you can add a bit more oil to the mixture.
- Grinding the sugar into a fine powder allows it to quickly and easily blend and melt into the spread and reduces the risk of having a final product with a gritty texture.
Serving: 1tbsp | Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 77mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg