4-Ingredient Nutella

Minimalist Baker/ Photo credit: Minimalist Baker

20 - 2 tablespoon servings

Ingredients

• 3 cups raw or roasted unsalted hazelnuts
• 1 tsp pure vanilla extract
• 1/2 tsp sea salt
• 2/3 cup dairy-free dark chocolate – If you don’t want to use melted chocolate, sub cocoa powder. Once the nut butter has formed, add 3 Tbsp cacao or unsweetened cocoa powder, vanilla, and sea salt and puree. Once incorporated, add 1-2 Tbsp maple syrup.

Instructions

• Preheat oven to 350 degrees F and add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
• Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect.
• Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender (a high-speed blender yields best results). Blend on low until a butter is formed – about 8-10 minutes total – scraping down sides as needed.
• In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments. Set aside.
• Once the hazelnut butter is creamy and smooth, add the vanilla and salt and blend well. Then add melted chocolate a little at a time and blend again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
• If your Nutella isn’t sweet enough, add stevia or 1-2 Tbsp maple syrup.
• NOTE: The more liquid sweetener you add the firmer/stiffer the Nutella will get, so add sparingly.
• Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.