This incredibly delicious chocolate hazelnut spread (DIY Nutella) is made simply with hazelnuts, dates, cocoa powder, and salt. Warning: Highly addictive! [Reprinted from Tasting Paris by Clotilde Dusoulier – Clarkson Potter, 2018.]
- 2 cups roasted and skinned hazelnuts*
- 4 Medjool dates, pitted and chopped
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon fine sea salt
- In a food processor or high-speed blender, process the hazelnuts until they release their oil and turn into hazelnut butter. At first, it will seem like nothing’s happening, but suddenly the nuts will turn into a smooth shiny paste. Stop to scrape down the sides of the food processor as needed. Depending on how powerful your appliance is, this will take 1 to 4 minutes. If you have an entry-level model machine, stop more frequently to let the motor cool.
- Add the dates, cocoa powder, and salt. Puree until completely smooth. Taste and add another date or more cocoa powder if more sweetness or pronounced chocolate flavor is desired. (This “Notella” is significantly less sweet than the store-bought version).
- Scrape into a jar and store in a cool dark place for up to several months.
*How to roast and skin hazelnuts: Preheat the oven to 350°F. Place the hazelnuts on a baking sheet in a single layer and roast for 7 to 10 minutes, until golden and fragrant. Set aside to cool. Place the hazelnuts between 2 kitchen towels and roll them around under your palms to get the skins off; discard the skins.
- Serving Size: 2 tablespoons
- Calories: 240
- Carbohydrates: 11.4 g
- Fiber: 4.1 g
- Protein: 5.6 g
Keywords: homemade nutella, nutella, diy nutella, chocolate hazelnut spread