Ever since our trip to Italy, I’ve been back on the Nutella bandwagon. Gone was my determination to eat only the homemade stuff. I wanted the real deal. Sugar and palm oil and all.
Hello, we were staying mere blocks away from the Nutella factory at one point, so the entire town smelled of chocolate and hazelnuts. How could I turn away from that?
But spoonful after spoonful reminded me that there are better ways to get my chocolate hazelnut fix. Healthier, more natural ways.
The key was to rid my chocolate hazelnut spread of its graininess. I wasn’t fully happy with the texture of my first iteration, which is why I went back to the processed, mostly-oil-and-sugar stuff. That had to change.
And it did, when I finally perfected the recipe. I don’t feel nearly as bad about eating a spoonful of this!
Chocolate Hazelnut Spread…The Perfected Version
1 cup blanched hazelnuts
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons canola, walnut or peanut oil
Grind the hazelnuts in a food processor until creamy. This should take 5-10 minutes, and you will need to scrape down the sides and bottom of the bowl a few times to make sure it all blends well.
Add the sugar and cocoa powder, processing until well-mixed. Scrape down the sides of the processor, then continue to blend. While the food processor is running, slowly add in the oil. Process for a minute more, then transfer to a serving bowl or storage container.
Will store well at room temperature for 4-5 days…if it even lasts that long.