Chocolate Hazelnut Butter (Homemade Nutella)

Square photo showing a close up of the spoon of chocolate hazelnut butter dripping into the jar.

5 from 1 vote

Chocolate Hazelnut Butter (Homemade Nutella)

This creamy chocolate hazelnut butter (aka Homemade Nutella!) is quick and easy to make from just three ingredients, and so much better for you and the planet than the sugar-laden, palm oil loaded version you buy from the shops! Spread this delicious chocolatey hazelnut butter on your toast or pancakes or stir into a bowl of porridge or ice cream!

Nut Roasting Time7

Total Time15

Servings: g

Author: Camilla Sanderson

Ingredients

200 g hazelnuts (raw, unsalted)
75 g dark chocolate chips (vegan)
1 teaspoon cacao powder
1 pinch salt
1 tablespoon maple syrup , (optional)

Instructions

First, roast or air fry the hazelnuts:
- air fry: pour the hazelnuts into the air fryer basket and level out so that they are evenly spread. Air fry at 350°F / 180°C for 5 minutes, shaking the basket half way through cooking; or
- roast in the oven: spread the hazelnuts in a single layer on a baking sheet and roast at 350°F / 180°C for 6-8 minutes.
200 g hazelnuts (raw, unsalted)
Next, pour the roasted hazelnuts into a clean tea towel. Pull the edges up and rub the nuts with the towel to remove most of the skins. The skins should flake off and cover the bottom of the towel. (Note: not all the skins will come off but that’s fine!).
Carefully lift the nuts off the towel and place in the blender with the salt. Blend on high speed until smooth, using the tamper to push down the nuts (if you have one – otherwise, just stop a few times to scrape down the sides). It will take about 5-7 minutes and you will see it go through distinct stages as follows:
- first it will go to a crumb texture;
- then it will blend to a thick, grainy paste;
- next it will start to blend to a smoother thick paste but still a little grainy;
- finally, the oils will release and it will become a glossy, creamy paste.
[Thermomix Instructions: 30 seconds / sp. 10, then scrape down the sides and set to 5 minutes / sp. 5. Scrape down the sides half way through.]
Once it becomes a glossy nut butter, add the chocolate chips, cacao powder, salt and maple syrup (if using) and blend again until the chocolate chips have melted and blended (about 30 seconds).
[Thermomix Instructions: 30 seconds / sp. 8]
75 g dark chocolate chips (vegan), 1 pinch salt, 1 teaspoon cacao powder, 1 tablespoon maple syrup
Pour into a clean glass jar and put the lid on. After it has cooled, place the jar in the fridge for 24 hours to thicken. After that it can be kept in a cool, dark cupboard for up to 2 months.

Notes

Roast the hazelnuts for longer or less time depending on the depth of flavour you want to get but watch them like a hawk as they burn quickly!
Use the tamper to keep pushing the nuts down onto the blade, if your blender comes with one. Otherwise, keep stopping and starting the machine to scrape down the sides.
If it doesn’t start to go creamy after 5 minutes, you might need to add a teaspoon of oil to help it along a bit. Coconut oil or vegetable oil is fine for this purpose.
The maple syrup is optional if you like a sweeter chocolate hazelnut spread. Add enough to your taste.
This chocolate hazelnut butter will keep in an airtight jar at room temperature for 1-2 months or you can keep it in the fridge if you prefer (it will be thicker and harder to spread from the fridge so you will need to take it out a few minutes in advance of using).

Nutrition