Description
A healthier take on the classic hazelnut spread. Rich, chocolatey, and surprisingly easy to make from scratch.
Ingredients
Units
- 3 tbsp Honey
- 3 oz (85 g) Dark chocolate
- 6 oz (170 g) Sweetened Condensed Milk
- 2.5 oz (70 g) Hazelnuts
Instructions
- Toast the hazelnuts in the oven at 350°F (177°C) for 3-4 minutes, or dry roast them in a pan.
- Add the cooled, toasted hazelnuts to a food processor; pulse for 2-3 minutes until finely ground. Scrape down the sides and blade, and process until no lumps remain. Continue processing until a thick paste forms.
- Melt chocolate, condensed milk, and honey in a double boiler over stovetop or in a microwave in 20-second intervals.
- Add the warm chocolate mixture to the food processor and mix well.
Notes
- For a smoother Nutella, use a high-powered blender or food processor.
- Store your homemade Nutella in an airtight container in the refrigerator for up to 2 weeks.
- If you don’t have sweetened condensed milk, you can substitute it with a mixture of equal parts whole milk and powdered sugar.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 2 tablespoons
- Calories: 200
- Sugar: 25
- Sodium: 50
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
- Cholesterol: 10