(Makes approximately 28 ounces)
Ingredients:
1-1/2 cups hazelnuts
6 oz. baker’s chocolate (6 squares)
3/4 cup honey
4 tbsp. safflower oil
1/2 cup almond milk (or milk of choice)
1 tsp. vanilla extract (I used Bourbon Vanilla from Trader Joe’s)
Directions:
Step 1 – Place the hazelnuts on an ungreased cookie sheet and bake at 350 degrees F. for about 15 minutes. The flesh should be a nice golden brown and the skins should be closer to black in color.
Step 2 – Remove from oven and allow to cool completely.
Step 3 – Put the hazelnuts on a dish towel and rub until the skins come off. You may need to help some of them along with your hands, but most of the skins should come off with the towel.
Step 4 – Put the hazelnuts in a food processor and blend until you have a nut butter consistency. It may not be perfectly smooth, but you’ll know it when you see it. It takes a few minutes in the processor, so just keep blending.
Step 5 – While the hazelnuts are in the processor, put the chocolate squares in a bowl and microwave for about 3 minutes. Stir, and then continue to microwave in 30 second intervals, stirring after each one, until the chocolate is melted.
Step 6 – Stop the processor and add the chocolate, then the honey and oil. Mix as much as you can. The mixture will be very thick, so it may put a little bit of strain on your mixer. At that point, start adding your milk slowly, a little at a time.
Step 7 – Lastly, add the vanilla extract and blend for a few moments more just to combine everything really well.
Step 8 – Transfer the nutella to a jar and store in the fridge. It will get thick like peanut butter does when it’s cold.
NOTE: Once it’s been in the fridge, it gets pretty thick. Kind of like peanut butter that has had the oil poured off. But it still spreads pretty well. Also, once it’s been in the fridge, be sure you keep it there. Don’t leave it out again for a while before putting it back in the fridge. It gets a bit “grainy”.
Recipe by The Gracious Pantry
