Homemade Nutella

You read that right: HOMEMADE.NUTELLA.
There are a lot of recipes for this floating around the internet, and it seems I've tried them all. This is a sort of blend of many recipes, tailored by dipping my finger in the bowl and adjusting the ingredients as needed. This doesn't use powdered milk or butter like many recipes I came across, and if you skip the cream to thin it out or use a substitute it can be made vegan. FYI: unless you have an industrial grinder, your mixture will be a bit grainy, not crazy smooth like the store bought kind. But! You will have complete control over the ingredients that go into it and into your body.

1.5 cups roasted hazelnuts*
1/4 cup coconut oil (or melted butter, if it's what you have)
1.5 tsps pure vanilla extract
2 tbsp cocoa powder
1/4 cup sugar
1/2 cup semi sweet chocolate chips, melted
splash of cream to thin out (optional)

1. Start by roasting the hazelnuts- you really don't want to skip this step, it brings out awesome flavor. Place in a baking pan, roast at 400* for 15 minutes, until golden brown and skins begin to crack.
2. Rub the hazelnuts firmly between a tea towel to get the skins off.
3. Grind hazelnuts in a food processor until smooth. Add in all remaining ingredients and blend until they are all incorporated. Add a splash of cream or milk, if you wish to make it thinner.
4. Spread on toast, spread on a spoon, spread it on your face...or spread it on puff pastry, roll it up, bake, and eat!




(Store in the refrigerator, but set out at room temperature for a few minutes to soften before each serving)