My obsession for Nutella is real, like I might need to go to therapy real. The stuff is just SO addicting, there is literally no way I could get sick of it, like not ever. The problem is that if I have it in the house….which is not very often because I have absolutely no willpower, I will eat the entire jar in 3 days flat. I just admitted that….hello, my name is Kari and I’m a Nutella addict. So, as pathetic as it sounds I really try not to have it in the house because I’m seriously that lame and just can’t say no when it constantly yells out my name from the cabinet. For the record, my kids have the same obsession and that is literally all that they would eat if I kept a stash at home. I happen to know that Courtney is a Nutella lover as well but lucky for her because she’s able to keep it in the house. Courtney actually has willpower, which is something that I’m clearly lacking! Now that I’ve spilled out my Nutella confessional it’s time for the good news! We created a much cleaner and healthier version of Nutella and I think I’m in love!
It starts with fresh roasted hazelnuts, toasted in the oven just long enough for the oils to begin to release and the rich hazelnut flavor to come through. Once the hazelnuts are nice and toasty it’s time to add them to the food processor to turn them into hazelnut butter. When the hazelnuts are broken down in the food processor and look like the picture below you are all set to add the remaining ingredients.
We experimented with making our Nutella with cacao powder but it just wasn’t working for us….we decided to bring in the big guns for this recipe. Melted dark chocolate for the win with a touch of vanilla, sea salt and coconut oil. Pulse a couple of times and all of a sudden you have a this amazing jar of fresh, homemade, clean Nutella that I can have in the house without feeling guilty about when I eat the entire jar…in 3 days!
- 2 C raw hazelnuts
- 3 oz dark chocolate, chopped
- 2 tsp coconut oil
- 1 tsp vanilla
- ¼ tsp sea salt
- **optional - 1 Tbsp pure maple syrup
- Heat oven to 400 degrees.
- Spread hazelnuts out on a rimmed baking sheet. Roast for 8 minutes. Allow to cool to room temp.
- Add roasted hazelnuts to a food processor and process until broken down and hazelnuts turn into a peanut butter consistency.
- In a microwave safe bowl, add chocolate and coconut oil. Microwave until melted. Add the chocolate to the hazelnut butter.
- Add vanilla and salt and pulse until incorporated. If you add the maple syrup add it last and pulse once or twice quickly. The maple syrup will thicken the nutella when overmixed.
- Store in a mason jar with a lid at room temperature.