Yup, you read that right. Notella. Not Nutella – BUT – dare I say it’s better than the store bought kind? The best part is, there are only 4 ingredients.
Nutella is one of those things that I would buy fairly regularly, knowing full well that it’s chalk full of strange ingredients and sugar. It’s just SO good. So good on pancakes, waffles, toast, or right from the jar with a spoon. Actually, right from the jar with a spoon is probably the most popular way to eat it around this place. Don’t judge.
I hadn’t even considered making my own until I saw a jar of homemade Nutella on my friend’s counter (hi Gina!) a while back. Why had I not thought of this before!? I often make my own nut butter in the food processor – this is not all that different.
Anyway, I looked up a few recipes online and saw that there was quite a wide range of ingredients being used, some with cocoa powder, some with powdered milk and/or whole milk. I decided to just try plain old hazelnuts and unsweetened chocolate, with a touch of vanilla thrown in for flavor. It turned out great! The next time I tried roasting the hazelnuts, and that definitely made a difference. Winner, winner, chicken dinner!! Yes, I just said that. Quick, look at this picture to distract yourself from my nerdiness.
So, it doesn’t taste exactly like Nutella – but it’s pretty darn good, and I feel a lot less guilty about eating it. It has more of a peanut-buttery texture rather than the silky smooth texture of the real thing; but I’m ok with that. It’s still spreadable, chocolately and sweet. Delicious.
Roasting the hazelnuts is your first step to your very own notella. It takes about 10-12 minutes in the oven, just enough time to loosen the skins of the nuts and make it easier to blend up in your food processor – it will also leave a nice nutty smell wafting through your kitchen. I DARE you not to eat one of those warm roasted hazelnuts.
It’s not absolutely necessary, but removing the skins of the nuts as much as possible will yield a much creamier finished product; to do so, roll the nuts around in a tea towel and flake the skins off with your fingers.
Add the roasted hazelnuts to a food processor or blender and blend on low until the nuts turn into butter, about 12 minutes. Roasted hazelnut butter is absolutely delicious, so feel free to stop right here.
Otherwise, pour in some melted chocolate and vanilla and blend a bit longer, until it’s all incorporated and creamy. If it’s not sweet enough for you, add up to 2 tbsp of agave, honey or maple syrup – but just know that this will stiffen up the spread a bit.
This wonderful hazelnutty, chocolately spread is now ready for your consumption, and all in under 30 minutes! Let me know in the comments below how you like to eat your Nutella, and if you tried this homemade version!
Yield 2 cups
Creamy, smooth and chocolatey, you'll never go back to the original after trying this homemade Nutella with only 3 ingredients!
- 4 cups raw, unsalted hazelnuts
- 125 grams semi-sweet baking chocolate, chopped
- 1 tsp vanilla extract
- Preheat the oven to 350 F. Scatter the hazelnuts on a large baking sheet, and roast for 10-12 minutes. Remove from the oven, and transfer the nuts to a large tea towel. Roll the nuts around inside the towel for about a minute to loosen the skins, then use your fingers to remove the remaining skins.
- Place the hazelnuts in a food processor or powerful blender, and continuously blend on low until a butter is formed, about 12 minutes.
- While the hazelnuts are blending, melt the chocolate in a microwave-safe bowl in 30 second increments until smooth. Add the melted chocolate and vanilla to the hazelnut butter and blend for another minute, or until thoroughly combined*.
- Transfer the notella to an airtight container and store at room temperature, for up to 3-4 weeks.
- You may add up to 2 tbsp of syrup if you'd like the notella to be sweeter, but the more sweetener you add the stiffer the notella will become.