The Pioneer Woman Tasty Kitchen
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Homemade Nutella

4.83 Mitt(s) 6 Rating(s)6 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 56 votes, average: 4.83 out of 5

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Level: Intermediate

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Description

I haven’t had Nutella since I was a student traveling in Europe decades ago with a EuroRail pass, sleeping in youth hostels. Back then, we used to eat the chocolate stuff for breakfast. These days, I find the real thing a little too sweet for my taste. So I was happy to see Amy’s Scattergood’s Homemade Nutella recipe in the Los Angeles Times—what a great idea! And the perfect starting point for a version of my own.

Ingredients

  • 1 cup Hazelnuts
  • ¼ cups Cocoa Powder
  • 5 Tablespoons Agave Nectar
  • 1 Tablespoon Vanilla Extract
  • 1 Tablespoon Hazelnut Oil
  • 1 pinch Celtic Sea Salt

Preparation

Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant.
Transfer the hazelnuts to a towel and rub off the skins if you can (I didn’t have a lot of luck with this).
In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed.
Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
Store in a glass mason jar in the refrigerator.
Bring to room temperature prior to serving.

12 Comments

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Vera on 11.7.2011

Hi! This looks sooooooooo good! Do you think it can be canned or otherwise conserved, because I was thinking about making some as christmas presents, and i dont want anyone getting sick because of me….

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agalentine on 10.5.2011

Thanks so much for sharing this. My only issue was I couldn’t get the hazelnuts to reduce to the creamy stage in my little processor….they stayed a little mealy. But still delicious. I also used powdered sugar and regular canola oil because I didn’t have agave nectar or hazelnut oil. Still…tasted just like nutella except thicker and better tasting because of the freshly roasted hazelnuts.

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Amy ODonnell on 6.12.2011

Yum. . .read my review if you wanna know more. And do NOT try and get in the way of mine, OK??? :)

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Danka on 8.21.2010

I’m really looking forward to trying this. One of my kids has a peanut allergy, and real Nutella has peanut oil in it, so we can never have it at home. Thanks!

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Rachel on 4.24.2010

I still like agave nectar better because it isn’t made from corn. Tequila is made from agave, so it has to be good for you!! ;-)

6 Reviews

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agalentine on 10.5.2011

I thought this tasted better than store-bought Nutella…probably because of the freshly roasted hazelnuts and it being not quite as sweet. Very easy to make. My only issue was as noted in other reviews…I could not get the hazelnuts to the creamy stage and they stayed a little mealy. Delicious.

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Lacey Maurer on 6.23.2011

This recipe was super easy to make and tastes delicious. In fact, I may like it better than regular Nutella, because it is less sweet and I think you really taste the hazelnuts a lot more. I couldn’t find whole hazelnuts at the supermarket, so I substituted chopped hazelnuts from the baking aisle (skipped the roasting step). I also didn’t have hazelnut oil, so I used the same amount of canola oil. Even with those two substitutions, I was able to follow the recipe exactly as written, and it turned out great. It is a little hard to spread.

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mrsjbh on 6.16.2011

This is super good! I only had 2 issues, the ingredients are not cheap and my food processor didn’t get it completely smooth, but those are my issues, not issues with the recipe. The recipe is great!

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Amy ODonnell on 6.12.2011

Holy Shish Kebab, is this good. . .addictive. . .all natural. . .vegan. . .gluten free. . .OMG, it’s chocolate!! Thanks VERY much for posting this, I’ve printed it and put it in my notebook of favorites. (Nevermind the bookshelf full of cookbooks, either.) I’ll share the recipe but not the product. However, the first time I made it I just put everything into the food processor and hit the switch. It was good, but very crunchy. NEXT Time I read the instructions and let the food processor do its thing for a while and then put the rest of the ingredients in. Yum.

I used two different things: first, I used Hershey’s Special Dark cocoa powder, and a tablespoon of almond oil, because I could not find hazelnut. Oh, well, I have a whole bottle of it to go through. Love that agave syrup, too.

A thousand thanks for an incredible recipe.

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bienvenue on 2.1.2011

Healthy at just any age. Thanks for sharing!

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