Because it’s World Nutella Day, we figured we’d celebrate by making our own. This recipe is a classic in the Foodie Underground kitchen, and is great on scones, apple slices, and even stirred into ice cream. Vegan and gluten free of course.
Warning though: it’s hard not to eat the whole batch.
Chocolate Hazelnut Spread with Sea Salt (Homemade Nutella)
Ingredients
- 1 cup roasted hazelnuts
- 1/4 cup cocoa powder
- 1/2 teaspoon Chocolate Sea Salt (to make this, combine equal parts flaky sea salt with finely chopped baker’s chocolate… keep it on hand as a garnish for other things!)
- 1/8 cup sugar
- 1 teaspoon almond extract
- 4 tablespoons canola oil or hazelnut oil
Directions
- Put all ingredients in food processor and mix until a spreadable consistency.
- Pour into an airtight container and store in refrigerator.
6 Responses
Wtf is Chocolate Sea Salt?
Kristofer – woops! forgot to add in what that was… it’s a little Foodie Underground kitchen creation
[...] 65. Produce batches and batches of your own Nutella. [...]
This sounds amazing! How long does it keep in the refrigerator?
Hi Aly – Mine never lasts longer than a week because I eat it up
but it’s good up to about 2 weeks or so.
[…] while we’re on the Italian theme, let’s not forget that you can make your own (healthy) Nutella with them. Chop them up an add them to vegetarian quinoa cakes. They’re also great to grind up […]