- Spread the hazelnuts on an oven tray lined with baking paper and toast in the oven for ten minutes.
- Remove and wrap them in a tea towel then rub vigorously to remove the skins. It’s normal – and okay – for a little to be left behind.
- Grind the hazelnuts in a food processor until they form a paste then add the oil, coconut sugar, cocoa and salt and mix thoroughly.
- Gently melt the chocolate in the microwave or over gently simmering water.
- When the chocolate has cooled add it to the hazelnut mixture in the food processor and blend until smooth. It starts out really runny but will thicken up as it cools.
- Keep your homemade Nutella in an airtight jar for two weeks (if it lasts that long). If you store it in the fridge it will set hard and you will need to soften it in the microwave.
Homemade Nutella
Recipe by Jo Feehan- Second Helping
This homemade Nutella is utterly delicious in a number of recipes, including our Nutella scroll recipe.
Ingredients
- 1 cup hazelnuts
- 2 tblsp rice bran oil
- 3 tblsp coconut sugar
- 1 tblsp cocoa powder
- 1 tsp salt
