Ingredients
- 200 g hazelnuts roasted, (about 1 1/2 cups) see notes regarding salt
- 2 Tbs cocao powder or cocoa powder
- 3-4 Tbs Swerve confectioner sugar substitute or other 1:1 sugar substitute
Method
- Place roasted hazelnuts in food processor or blender. Process on high until mixture is smooth or reaches the desired consistency. Blend 1-2 minutes at a time with 2-3 minute breaks to avoid overheating mixture or appliance. Depending on your hazelnuts and the oil content within them, this process can take 2-10 minutes. The more you process the thinner the homemade Nutella will become.
- Add sweetener and cacao or cocoa powder. Blend for an additional 30 seconds or until combine.
- Store covered in the fridge for several weeks or freeze for up to 4 months.
- If you find your food processor or blender needs a little more mixture to actually work, you can double the recipe.
Notes
If using salted roasted hazelnuts no added salt is needed unless desired. If using unsalted hazelnuts, add 1/4 tsp sea salt to mixture.
Make sure to use a high power blender or food processor to make this recipe. If appliance is not powerful enough, Nutella will come out chunky rather than smooth.
If a sweeter chocolate hazelnut spread is desired add up to 6 Tbs sweetener. If a darker chocolate flavor is desired, add 3 tbs sweetener.