I haven’t had Nutella since I was a student traveling in Europe decades ago with a EuroRail pass, sleeping in youth hostels. Back then we used to eat the chocolate stuff for breakfast. These days, I find the real thing a little too sweet for my taste. So I was happy to see Amy’s Scattergood’s Homemade Nutella recipe in the Los Angeles Times –what a great idea! And the perfect starting point for a version of my own.
- Roast the hazelnuts at 350° 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 (I didn't have a lot of luck with this)
- In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed
- Add the cacao, 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
My chocolate hazelnut spread had a consistency that was a bit stickier or gummier than peanut butter. If you want to thin out your spread, add more hazelnut oil. I think this treat has a very similar taste to Nutella, though find the consistency not as creamy. Everyone in my house still seemed to enjoy it as this hazelnut chocolate spread vanished pretty quickly. Even though it’s not exactly the same thing, I like having a decadent treat and at the same time knowing exactly what’s in it!
We’re off to baseball practice. It’s a gorgeous 70 degree day perfect for our first day of spring training in Boulder!