I loooooove Nutella and try to avoid keeping it in the house as you will always find me in the kitchen clutching a jar, spoon in hand. This is the perfect treat for those who are on a gluten or dairy free diet, who dislike additives in their food or who simply just love the idea of being able to whip up a batch of homemade Nutella whenever they feel like it!
- 250g hazelnuts
- 1 cup pure icing sugar (Pure icing sugar is gluten free; soft icing sugar & icing sugar mixture contain cornflour)
- ⅓ cup cocoa powder
- 2 tbsp vege oil (or similar flavourless oil)
- 1 tsp vanilla extract
- Pinch of salt
- Preheat oven to 180ºC. Arrange hazelnuts on an oven tray and roast for 10 mins.
- Transfer roasted nuts to a clean tea towel and gently rub off the bitter hazelnut skins.
- Transfer the hazelnuts to the food processor and blitz for a few minutes until their oil is released and it forms a paste.
- Add in the sugar, cocoa, oil, vanilla and salt and blitz again for 2 minutes until it forms a spreadable consistency.
- Taste the Nutella at this stage, if you want it sweeter then add more icing sugar, if you want it more chocolately and rich, add more cocoa.
- Transfer the Nutella to a clean, airtight jar. I store mine in the fridge and it can last up to a month (but I doubt it will!)
Here is a quick visual step-by-step guide:
Step 1. Spread the hazelnuts out on a baking tray and toast for 10 mins in the oven.
Step 2. Transfer nuts to a clean tea towel and gently rub off the bitter hazelnut skins. It makes a bit of a mess.
Step 3. The clean, roasted hazelnuts! Blitz them in the food processor, and then add remaining ingredients.
Step 4. The ideal finished consistency.
Apart from spreading your homemade Nutella on toast or just eating it straight out of the jar with a spoon, what else can you do? How about using it in a Nutella Cheesecake? Or in a Triple Decker Ferrero Rocher Cake with Nutella Buttercream? Or sandwiching it between some super easy and rich biscuits?