Best Homemade Nutella Better Than The Real Thing Recipes

Homemade Nutella image

Provided by Nagi | RecipeTin Eats

Categories Dessert

Time 20m

Number Of Ingredients 5

250 g / 8 oz raw skinless hazelnuts ((Note 1))
1/4 cup /30 g Dutch processed unsweetened cocoa powder (Note 2)
3/4 cup / 90 g icing sugar / confectionary sugar
2 tbsp hazelnut oil ((or vegetable, canola, grapeseed or other neutral flavoured oil))
1 tsp vanilla extract

Steps:

Preheat oven to 180C/350F.
Place hazelnuts on a baking tray, roast for 8 minutes or until golden. Transfer into blender.
Blend on the lowest speed until the nuts are ground into a crumb. Scrape down the sides as necessary. Then increase the speed to 4 until it turns into a paste. You may need to scrape down the sides - in my Vitamix blender, I did not have to. Then increase the speed as high as it will go and whizz until it becomes smooth with a consistency like honey.
Add remaining ingredients, then whizz, starting on low and increasing to high. Whizz until smooth - the sugar takes the longest to dissolve (Note 3).
Pour into a jar - it will be lovely and warm. Allow to cool to spread consistency. Do not refrigerate as the sugar will crystallise and it will become grainy.
Use as you do Nutella! Especially fabulous with Nutella Crepes!

Nutrition Facts : ServingSize 23 g, Calories 122 kcal, Carbohydrate 10.2 g, Protein 2.1 g, Fat 9.1 g, SaturatedFat 0.8 g, Fiber 1.5 g, Sugar 8.1 g

The Best Homemade Nutella (4 Healthy Ingredients Only) image

Provided by hansgood

Categories BREAKFASTS

Time 25m

Number Of Ingredients 5

1.50 cups (225g) hazelnuts (I prefer them unshelled, but shelled works too)
1 cup (150g) cashew nuts
¼ cup (60 ml) maple syrup. We now use only 1/8 cup (30 ml), but it's best to decrease gradually over time.
4-5 tbsp raw cacao powder (The more, the more powerful the flavor. Feel free to add more to taste)
1 cup (240 ml) purified water

Steps:

Preheat the oven to 180° C and bake the nuts for about 10 minutes. Take them out of the oven and allow to cool.
Place the nuts in a food processor and blend for 10 minutes, or until they totally break down. You really need to wait until you obtain a perfectly smooth and runny nut butter.
Add the maple syrup and cacao powder and blend again until all ingredients are well combined. You will now obtain a sticky rather ugly mixture, but don't worry, the water will turn it into a perfectly smooth paste again.
Now gradually pour in about 1 cup or 250 ml water, or until you obtain the desired texture. Be aware that the paste will harden a bit in the fridge, so a little runnier works best.
Store in an airtight container in the fridge for up to a week.

Nutrition Facts :

Homemade Nutella -- Better Than the Real Thing! image

Provided by Um Safia

Time 12m

Yield 2 cups

Number Of Ingredients 3

1 1/2 cups chopped hazelnuts
1/2 cup dark chocolate chips or 1/2 cup semi-sweet chocolate chips
1 -2 tablespoon canola oil (I use sunflower oil)

Steps:

Place the hazelnuts in a dry skillet and toast over medium heat 2 to 4 minutes or until just starting to brown.
Place the hazelnuts and the chocolate chips in the work bowl of a food processor fitted with a metal blade. Process for 3 to 5 minutes until the mixture starts to become smooth.
Drizzle in one tablespoon of oil while continuing to process. If necessary, add another tablespoon of oil until the mixture becomes smooth and spreadable.
Store in the fridge in a clean jar or lidded container for upto 2 weeks. You will probably need to mix the spread before each use as the oil can separate.