This homemade chocolate spread recipe is so finger-licking delicious that you will never look at Nutella the same. It’s not only yummy but it’s also made with only three main ingredients! It’s hard not to eat it by the spoonful, spread on toast, or drizzle over pancakes. You’ll love it!
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As a health advocate, I’m always looking for better ways to eat. After reading about Nutella’s ingredients, I was not very happy about it. Eating it by the spoonful didn’t feel right. So, I decided to make my own, homemade chocolate spread! Made with only simple ingredients, you probably have them in your pantry right now.
Benefits of homemade chocolate spread!
As we live in a pretty toxic world already, avoiding unnecessary ingredients is the least we can do for our well-being.
Now, why is store-bought Nutella not very good for us to eat? Well, a quick Google search will give you a lot of info on that. But here are a few reasons: it’s made with mostly sugar as the first ingredient on the list and fat (palm oil) as the second. Oh, and then just a little bit of hazelnuts and cocoa, plus soy and artificial flavors. Whyyyyy?
I get it, it’s supposed to be sweet and indulgent. But how about making it better? How about having hazelnuts as the first ingredient on the list and excluding artificial flavors and soy?
Hazelnuts have plenty of natural fat, so I don’t need to add any other fats or oils to make it smoother or last longer. I’ve had my homemade chocolate spread for months in the pantry and it never goes bad.
Those are the things that I pay attention to and care about, avoiding ingredients that are just not necessary! Plus, homemade is so much better and more satisfying. I have made this recipe so many times, it’s super easy to make, and I know exactly what ingredients went into it. I always have a big jar in my pantry. It’s not only perfect on a slice of fresh sourdough, but I also use it in my baking. It’s simply delicious!
How to make this chocolate spread?
I usually buy already roasted hazelnuts, but you can definitely use raw and roast them yourself at 350Ā°F for about 10 minutes. Roasting the nuts will give them an extra nutty flavor.
Some people prefer to take the skin off the hazelnuts as much as possible. I don’t stress about it. I rub them wrapped in a towel to remove some of the skin, but honestly, I don’t bother most of the time.
Once you add the hazelnuts to the food processor, blend them until they look like coarse flour. Then add the rest of the ingredients and blend again until the magic happens.
It will take about 20 minutes to get to that creamy, smooth consistency. But make sure to stop every few minutes and scrape the sides, so everything blends evenly. The longer you blend, the more liquid it will become.
Also, depending on the food processor you have, blending something for a long time will heat up the motor, and you might want to stop midway and let it cool off.
You don’t want to overheat the machine and possibly break it!
What I usually do is, every 5 to 10 minutes, I put my hands around the food processor and if it’s too hot to the touch, I stop blending and let it rest for 5 minutes.
Once you get to that smooth, liquid consistency, your homemade chocolate spread is ready! All you have to do is transfer it to a jar but make sure it’s cooled off before you put the lid on top. You don’t want to create condensation.
I keep mine in the pantry, I never had it in the fridge, so I’m not sure if it will change texture when cold. But you can try and see how it performs, although I don’t see why it wouldn’t work. Let me know if you try.
Note! The longer you blend it, the more liquid it will become. If you’d like, you can stop blending earlier and leave it a bit thicker.
More chocolate recipes!
CHOCOLATE PANNA COTTA – For a quick, easy, and delicious dessert, this Chocolate Panna Cotta is the perfect go-to recipe. You need only a few ingredients and no more than 15 minutes to have yourself a creamy, chocolate goodness. One pot, no baking required, and always a perfect result.
EASY DOUBLE CHOCOLATE BANANA BREAD – This chocolate banana bread recipe is not only delicious but also simple to prepare. You can never go wrong with Banana bread!
MINI CHOCOLATE CAKES – Rich, spongy chocolate layers with silky cream cheese frosting and more chocolate ganache on top.
Let’s connect!
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HOMEMADE NUTELLA RECIPE
Equipment
- Food Processor
Ingredients
- 3 cups roasted hazelnuts
- 1 cup cacao powder
- 1/2 cup granulated sugar 125g
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- In a food processor, add hazelnuts. Blend them until they look like coarse flour, about a minute.
- Add cacao powder, sugar, vanilla, and salt. Blend for about 20 minutes, stopping every 5 minutes to scrape the sides so everything gets incorporated. The longer you blend the more liquid it will become.
- When it's ready, transfer it to a jar but don't close it until it's completely cooled. Store in your pantry or refrigerate.
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