[Dairy-Free] Homemade Nutella
Ingredients
- 3 cups raw hazelnuts
- 2/3 cup dairy-free chocolate chips
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350 degrees. Place the hazelnuts on a large baking sheet (dry, with no oil) and roast for 12-14 minutes. Keep an eye on them to make sure they don't burn, they only need to be lightly toasted.
- Remove the nuts from the oven and allow them to cool for about 5 minutes. Lay a kitchen towel flat on the countertop, and transfer the nuts onto the towel. Fold the towel over the nuts and use your hands to roll the nuts around and remove the skin. This doesn't have to be perfect, just get as much of the skin off as you can.
- Leave the excess skin on the towel, and transfer the nuts to a food processor. Blend until a butter is formed. This may take a while depending on your food processor. You will need to stop the processor and scrape down the sides every couple of minutes to keep things moving along. This will take 10-15 minutes.
- Meanwhile, heat the chocolate over a double boiler, or in the microwave at 30 second increments. Make sure you stir the chocolate often to prevent it from burning.
- Once you have a smooth and creamy hazelnut butter, add the melted chocolate and the sea salt to the food processor and blend for about 30 seconds.
- Transfer to a clean jar and store at room temperature. You can also store it in the fridge, but just be prepared for it to harden a bit. This is not a problem, you will just have to heat it up for a few seconds if you want it to be spreadable.
Tried this recipe?Let us know how it was!