4-5 tbsp canola oil (Original recipe notes that you use more oil if you’re making during colder months, to keep from becoming too solid)
3 tbsp powdered sugar
1 tbsp cocoa powder (make sure to read the label for gluten-free)
½ tsp vanilla extract (make sure to read the label for gluten-free)
1 tsp salt
Preheat the oven to 350°F.
Toast the hazelnuts on a baking sheet until they’re slightly browned, 12-15 minutes. ** If you can only find skin-on hazelnuts,you can either use this baking soda blanching method to peel them before toasting or wrap the warm toasted hazelnuts in a kitchen towel and rub vigorously to brush off as much of the skin as you can.
Let hazelnuts cool completely.
Melt the chocolate in a heat-safe bowl in the microwave – medium power, 45 second intervals.
Stir melted chips until smooth and let mixture cool.
Add toasted hazelnuts and canola oil to your food processor and grind/pulse until you get a paste.
Add the sugar, cocoa powder, vanilla, and salt and process until the mixture is smooth.
Add the melted chocolate and process again until it’s thoroughly blended. ** Original recipe said that your homemade Nutella will be runny at first and solidify later. I don’t know if it’s because my kitchen was cold, but my Nutella was never runny – I actually had to add more canola oil to get it to be slightly less thick.
Use a spoon or spatula to transfer Nutella to your jar(s) and wait until it cools to room temperature to seal the jar. ** The spread will keep at room temperature for a few months. If it gets too solid over time, you can heat it in the microwave for a few seconds, or re-blend with an additional tablespoon of oil to thin it out.
Enjoy! With anything.
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