I would be lying if I said I’d never eaten Nutella straight out of the jar with a spoon. On toast, on crackers, on digestive biscuits, as icing on cakes, it’s just yum. Given that the first ingredient on the list is sugar though it’s not something that should feature too regularly in my diet…
Healthier than the shop bought Nutella this Homemade Nutella recipe creates a rich chocolatey spread with a deep toasted nut flavour. To really replicate Nutella you’d need to add more milk to this and lots more sugar – some double cream and icing sugar maybe and whip it up.
However I do think this is a nicer substitute but I adore dark chocolate, lighten it up with milk chocolate if that’s your thing but it won’t be quite as virtuous.
Ingredients for Homemade Nutella
100g dark chocolate
75ml Maple Syrup
Tablespoon of vegetable oil (optional)
1. Place the hazelnuts on a roasting tray and put in the oven at about 180C (Fan) for 12 – 15 mins, tossing about half way through to get an even roast.
2. When they come out put them in a clean tea towel and rub together vigorously, the skin will loosen and come off. Don’t worry if there is some left on there.
3. Put the nuts in a food processor. Blitz until they form a smooth butter. It might take 10 mins or so depending on how good your processor is.
4. Break up the chocolate into small pieces and add in while keeping the processor going.
5. Add the maple syrup. It might thicken up at this point so add some vegetable oil to loosen it as needed.
6. Decant it into a glass jar. Lick the spoon with glee!
This would keep in the cupboard for a month or so if it would last that long.