I learned the other day that Nutella was a complete accident and it was created during the chocolate rations of World War 2. It’s one of the few products on the market where the inventors were trying to water down chocolate and ended up making a product better than the original. Fast forward to today, and Nutella is still a market dominator in nut butters but it has a ton of sugar in it. The “healthier” option from Justin’s Nut Butters (who I truly love) is not cost-effective for the every day spoonful you may want to sneak. Enter this homemade chocolate hazelnut spread that gives Justin’s version and homemade Nutella a run for its money.
I’ve had this homemade chocolate hazelnut spread recipe for a while now. I hate to say I’m a perfectionist when it comes to taking photos when I share recipes, but I am and it inhibits me from sharing things sometimes. I decided this was too easy and too wonderful of a recipe to let my perfectionism get the best of me sharing it, so here we are!
When I graduated from college and was on my own, I highly contemplated starting my own nut butter business. This was pre- Justin’s expansion into Atlanta and there weren’t many clean and organic nut butters on the market or available at farmer’s markets.
However, the further I looked into having a nut butter business, the more I was turned off by it. Nut processing requires a massive investment into clean working space that was going to make the finished nut butters profitable at $20 a container for my cottage operation. Not really the price point I wanted to pass on, so I kept to just making this for myself.
Except for now, when I am finally sharing this recipe with you. It has all of the wonderfully rich flavors of Nutella, with the thick texture of Justin’s. I personally think this is the best chocolate hazelnut spread recipe you’ll ever make.
You’ll need these items on hand to recreate the recipe
Delicious 7 ingredient homemade chocolate hazelnut spread is better than the organic version on the market shelves.
- 2 cups hazelnuts raw
- 12 ounces semi-sweet chocolate chips
- 1 tbsp canola oil
- 3 tbsp confectioners sugar
<a href="https://rstyle.me/+JXKWLHkHeFPcycQv7FreFA" target="_blank" rel="noopener">Droste Cocoa</a>
- 1/2 tsp vanilla extract
- 1 pinch kosher salt
Preheat oven to 350°F and line hazelnuts on a baking sheet.
Bake hazelnuts in oven for 12-15 minutes on the middle rack until the smell of toasted hazelnuts is prevalent and they've started to turn slightly golden brown.
Remove from oven and let cool completely, about 10 minutes (in the fridge) up to one hour (on the counter).
Using a double boiler pan (a glass bowl on top of a saucepan filled with boiling water), melt semi-sweet chocolate chips until melted. When melted, remove from heat and let cool for about 10 minutes.
In a <a href="https://rstyle.me/+uVUiumiUeb3qaKC2v8r32w" target="_blank" rel="noopener">Vitamix</a> blender (or food processor but blender delivered best results) add nuts in and turn to medium high speed. Grind until nuts become crumbled like sand and may stick together to form a paste.
Add oil, sugar, cocoa powder, vanilla, and salt and continue processing until a thick, well-mixed paste occurs.
Add the melted chocolate to the blender and let blend together until a perfectly smooth paste is create.
Scrape your homemade chocolate hazelnut spread into a <a href="https://rstyle.me/+P29SEK7l7zCN5FepXexDdw" target="_blank" rel="noopener">Le Parfait Jars</a> and use as desired. Will last up to 2 weeks on the counter or up to 2 months in the fridge.