Nutella anyone… I have not met anyone who doesn’t like Nutella. It is one of those things that you can never go wrong with however you use!
Over time I have seen many recipes of Nutella online, but I have was always been skeptical if the homemade version would taste any good as the store bought one and so was reluctant to try. Then one day my sister tried this Nutella recipe and was raving about it. I thought of giving it a try and I was surprised, it tastes and looks similar to the real deal!! I loved the texture of the homemade version better than the store bought one.
This recipe is so Simple and easy to make requiring only 3 ingredients and no more than 30 minutes from start to finish. BUT the hard part is to make it last for more than a few days, you will be amazed how soon it will disappear.
This rich, creamy and chocolaty Nutella is so irresistible that you will eat it right off the spoon! Enjoy…
- 1 cup hazelnuts (Roasted)
- 1½ to 2 tbsp cacao/cocoa powder
- ¼ cup maple syrup
- water (about ¼ cup or less)
- Preheat oven to 360F / 180C. Spread hazelnuts on a baking sheet in single layer and roast for about 5-10 minutes, stirring it every 2-3 mins to avoid it from burning.
- Remove and cool for few minutes till it’s easy to handle with hands, about 5 minutes.
- Add hazelnuts to the food processor (or handheld processor or blender) and blend it until they turn into hazelnut butter, it will take about 8-10 minutes. Make sure you take a break every minute to scrape down the edges and also to avoid overheating your food processor.
- Once you achieve buttery consistency, add cacao powder and maple syrup. Blend for about 3 more minutes taking a break so that you don’t heat up Nutella mix or the machine. Add 2 tablespoons water if needed to ease blending. Add more water to achieve the desired consistency. You can also add bit more of maple syrup instead of water if you want it sweeter. Store in refrigerator if you need to keep it for more then 2-3 days.
- Spread a generous amount on bread or on your Oatmeal Pancake.
- Make Nutella milkshake.
- Dip breadsticks or fruits in it… Or eat it off the spoon.
- If using un-roasted hazelnut, roast them at 360F for about 15-20 minutes tossing them in between to avoid burning them.
- Roasting releases oil and makes it easier to blend into butter, so even if you are using roasted hazelnut I would recommend roasting them for about 5 minutes till it is warm.
- You can also roast hazelnut in a pan over medium flame, stirring it constantly so that it won’t burn. This will take about 10 minutes for unroasted hazelnuts.
- I chose to leave the skin on the hazelnuts. But if you prefer to remove them then, transfer warm nuts to a kitchen towel and gently scrubbing them, this will remove most of the skins.
- Blender option – I would recommend not using a blender for this, as I noticed that blender gets hot near the blade, this will caramelize the maple syrup making it sticky! I have learned this the hard way, on the brighter side I made Nutella sticky gummies haha!! If you have no other option then just blend the nuts to required consistency in a blender making sure you take longer breaks in between so it does not get too hot. Add cocoa powder towards the end and blend for no more than a minute. Take a break for 2-3minutes till the nuts-cocoa mix has cooled off completely. Add maple syrup and just give 1 or 2 quick spins. Transfer it to a mixing bowl and mix it well with a spoon.
- Images used in this recipe are from 2 different batches.