If your lips have ever been graced by the sweet delicacy that is Nutella, you know how extremely addicting this little confection can be! Spread it on muffins, sandwiches, bagels, dip fruit in it and more, this myo nutella is divine!
Homemade Copycat Nutella Recipe
You’ll Need:
1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. mild-flavored honey
pinch salt
8 – 1 oz Squares of Semi-Sweet Chocolate (or about 1 very rounded cup of semi-sweet chocolate chips*)
6- 1oz Squares milk chocolate (or a scant cup of milk chocolate chips*)
Preheat the oven to 400F, arrange the hazelnuts onto a cookie sheet and bake them for 10 minutes, they will be quite fragrant and their skins will start to pop.
Pour the hot nuts onto a clean dishtowel or cheesecloth, wrap it into a tight bundle and rub vigorously to remove the skins. (These don’t taste very good and ruin the texture of your finished product!)
Next, place the warm cleaned nuts into a food chopper or processor and grind until they become quite thick and take on a pasty texture.
If you’re lucky enough to have a no-hands version grinder, while it’s grinding you can mix the kinds of milk, honey and salt in a medium saucepan over medium heat, just until it begins to boil. Remove from the heat. In a double boiler melt the chocolates (slowly) until smooth. Do not try to rush this process as the chocolate will take on a grainy texture.
Pour the warm melted chocolate into the ground hazelnuts, being very careful not to drip any excess moisture from the bottom of the pan into your product! Continue processing/mixing, occasionally scraping the sides of the bowl. Add the warm milk mixture and continue processing until the homemade Nutella is quite smooth.
This recipe makes about 2 cups.
Note:Using Chocolate Chips in place of semi-sweet & milk chocolate bakers chocolate will yield a slightly different texture. The reason for this is because chocolate chips contain an added ingredient to help them keep their shape during cooking, so they don’t melt quite as well.
MYO Non-Dairy Copycat Nutella
If you’re seeking a Non-Dairy Version of Nutella, look no further!
You’ll Need:
2 cups hazelnuts
1-2 tsp. canola oil
1/4 cup cocoa
1/3 cup honey
Preheat the oven to 400F, arrange the hazelnuts onto a cookie sheet and bake them for 10 minutes, they will be quite fragrant and their skins will start to pop.
Pour the hot nuts onto a clean dishtowel or cheesecloth, wrap it into a tight bundle and rub vigorously to remove the skins. (These don’t taste very good and ruin the texture of your finished product!)
Next, place the warm cleaned nuts into a food chopper or processor and grind until they become quite thick and take on a pasty texture.
While the food processor is running, drizzle a teaspoon of canola oil into the nuts. Continue processing until it thickens into a paste. Add the baking cocoa, honey and an additional teaspoon of canola oil, processing until the mixture becomes smooth and spreadable.
Both Recipes must be store in a clean covered jar/container in the fridge and may be kept for up to 2 weeks- Don’t worry though, there is No WAY it will last that long!
Our nutella recipe was adapted from David Lebovitz
Homemade Keto Nutella Recipe
You’ll Need
3 cups hazelnuts
1 tablespoon avocado oil
1/3 cup cocoa
1/4 cup powdered Bochasweet or 6 Tbs Allulose
1/4-1/2 teaspoon kosher salt
- The oven should be heated to 300°F/150°C.
- On a rimmed baking sheet, toast the hazelnuts until they have a light golden color and smell fragrant (10-14 minutes).
- Pour the hot hazelnuts onto a clean, lint free kitchen towel, fold it over and then rub them vigorously while they are still warm to remove the skins (some will remain, but don’t worry, it’s no big deal!)
- Add hazelnuts to the food processor and process until a paste begins to form.
- Add the avocado oil and continue to blend (about ten to fourteen minutes). Smoothness depends on how strong your blender/processor is (and how sharp its blades are).
- Mix cocoa, powdered Bochasweet, and salt to taste, starting with the smallest amount first, and adjusting as needed.
Place homemade keto Nutella in a mason jar (or an airtight container) and refrigerate until firm or fully set. Use within 30 days. This recipe is 1 Net Carb per Tablespoon Serving.
We generally purchase whole raw hazelnuts in bulk for less than 40¢ per ounce. This is the most cost-effective way to make this delicious clone nutella recipe.
