A while ago, I tried making my own Nutella. I over-roasted the hazelnuts, however, and ended up with a consistency that was too grainy and chalky. I still ate it (of course!) and it wasn’t bad, but it wasn’t the rich and decadent spread I was looking for. Assuming it was my food processor that wasn’t strong enough to blend the nuts into butter (I use a super-cheap KitchenAid model), I put the idea of making my own chocolate-hazelnut spread to rest.
Until I read that Fourth & Heart, known for its award-winning flavored ghee, were releasing a chocolate ghee spread. I almost wept. Even before I looked up the ingredients (ghee, dates, chocolate), I knew it wouldn’t be low-carb. The idea of mixing just ghee with chocolate didn’t sound too appealing, but then I thought “Why don’t I give that homemade Nutella another go using ghee for extra ooomph?”.
This time I watched the hazelnuts carefully, ensuring they don’t burn, and, lo and behold, I actually got hazelnut butter! To make the spread extra delectable, I added both cocoa powder AND melted chocolate, which created a ultra rich flavor and texture.
This nutella recipe is easy to whip up, palm oil-free, sugar-free and tastes 1000 times better than the store-bought stuff!
roughly 1 cups
- 1 and 1/4 cups hazelnuts
- 1/4 cup and 2 tbsp cocoa powder
- 2 tbsp ghee (or coconut oil)
- 40 g 85-100% chocolate (I used Montezuma’s Absolute Black 100% Cocoa bar)
- 1 tbsp golden Lakanto sugar (or maple syrup to avoid erythritol)
- 8-16 drops stevia (depending on how dark a chocolate you use), or more maple syrup to taste
- 1 tsp vanilla extract
- 1 pinch of salt
- Preheat the oven to 350°F.
Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 5 minutes, until they’ve browned a little but not black or charred.
Wrap them in a kitchen towel and rub vigorously to remove as much of their skin as possible. Let cool completely.
- Gently melt the chocolate in heatproof bowl over hot water, stirring until smooth. Add the monkfruit sugar, if using. Let cool completely.
- Melt the ghee, if solid, and set aside.
- Meanwhile blend the hazelnuts in the food processor until a butter (thick paste) forms.
- Add cocoa, ghee, melted chocolate, vanilla and salt, and combine well.
- Add 8 drops of stevia and continue processing. Taste and continue adding stevia little by little (about 2 drops per time) until desired level of sweetness is reached.
- Using a spatula scrape any residue off the sides of the bowl and process until as smooth as possible.
- Transfer your homemade nutella into a jar or other resealable container and store at room temperature for 3-4 weeks.