I have had this recipe on my “to try” list for a long, long time from Katherine and it’s so so so so good. If you’ve ever had store bought Nutella, obviously this isn’t going to be as creamy as the stuff made in a factory, but it tastes just as good and it’s so much cheaper and better to make at home! Plus my food processor isn’t the best and I have to stand there with my finger on “pulse” and I was getting sick of standing there to be honest….and was really anxious to just try it 🙂
Ingredients (makes a half pint, 16 tablespoons, 8 servings):
- 6 oz of raw hazelnuts
- 2 Tbsp unsweetened cocoa powder
- 2 tsp honey
- 1- 1.5 Tbsp coconut oil (melted)
Preheat oven to 350F. Place nuts on a baking sheet and bake for 10-12 minutes, stirring the nuts halfway through. Remove from oven.
Raw hazelnuts will come with the skins on, which apparently can be bitter. I just dumped the nuts into a kitchen towel and folded the towel over them and rubbed them around on the counter. Not all of the skin will come off, but getting most of it off should be fine. Place nuts back on the baking sheet and bake for another 5 minutes (to heat them back up). Remove and pour nuts into food processor.
Grind, grind, grind. Once you’ve got a powder, add the rest of the ingredients, except only 1 tbsp. of the oil. It will first become a powder but it will eventually start getting creamy. This is where I lost my patience with just holding the “pulse” button on my mini food processor.
Keep grinding the nuts. The heat from the friction will release the natural oils and it WILL become creamier. If you want, slowly drizzle in more oil, and grind, grind, grind.
Place in a plastic container with a lid or a glass canning jar with a lid. This needs to be kept in the refrigerator because there are no preservatives.
Next time I would like to try to add some sort of dairy in it to just try, like non-fat half and half, just to see what I get in terms of it maybe being creamier?
Nutritional Info (2 Tbsp):
Protein: 3.4 g