World Nutella Day is new appreciation day celebrated on February 5, so I’m a bit late to the party with this recipe. Despite my incredible sweet tooth, I never grew up eating nutella and was always jealous of the other kids who got to eat chocolate sandwiches for lunch.
I know nutella is much more than a sandwich spread, but I rarely use it in cooking or baking. Still, I was interested in this recipe as soon as I came across it because I like the challenge of making conventionally store-bought food at home – and making it taste better.
This recipe wasn’t difficult and I’ve even convinced myself it’s good for me. There’s only a few ingredients and no refined sugar, so it’s practically a health food, right?
This nutella isn’t as creamy as the original, but was just as delicious. Now I only need to find a recipe to use it in, so I don’t eat it all with a spoon.
From Elana’s Pantry
1 cup hazelnuts
¼ cup cocoa powder
5 tbsp agave nectar
1 tbsp vanilla extract
1 tbsp hazelnut oil (I couldn’t find hazelnut oil, so I used a mild vegetable oil instead)
pinch celtic sea salt (I used regular salt)
Roast the hazelnuts at 350 degrees F for 8-10 minutes until they darken a bit and smell fragrant. Transfer the hazelnuts to a towel and rub off the skins if you can.
In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed. Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
Store in a glass mason jar in the refrigerator. Bring to room temperature prior to serving.