If you’ve ever been to Trinity Groves in Dallas, then there’s a good chance you’ve been to Kate Weiser Chocolate (at the very least passed by with curiosity.) Well the local chocolatier gave us her recipe for homemade Nutella!
8 oz. hazelnuts, blanched and skinless
1 cup powdered sugar
1/3 cup unsweetened cocoa powder
2 Tbsp oil (canola, grapeseed or coconut)
1 tsp vanilla
1 tsp salt
1/4 cup chopped chocolate or semi-sweet chocolate, melted
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Place hazelnuts on the sheet. Roast for 12 to 15 minutes.
- Remove from the oven and transfer onto a clean kitchen towel. Let cool until safe to the touch.
- Place nuts in food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
- Process nuts until they start to liquify. It can take about 5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
- Add powdered sugar and cocoa. Mix until well combined.
- With the food processor running, drizzle in the oil and vanilla. Process until smooth.
- Add the salt and process for 5 seconds.
- Melt the chocolate slowly in the microwave until fully melted
- Add melted chocolate to nut mixture and continue to process until smooth. You may need to add more oil if the mixture clumps up.
- Scrape the spread into a clean jar. Store in refrigerator for up to 1 month.
- If using coconut oil, you may need to let the spread sit on the counter to soften before using.