Who doesn’t love Nutella (except for my husband and son, what’s up with that)? I mean, it’s rich, chocolatey, velvety, and ridiculously decadent. You can add it to cookies, mix it with whipped cream, stir it into hot chocolate, drizzled onto toast, or – my personal favorite – eat it straight out of the jar with a spoon.
Why not? I am the queen of my castle.
“Caramels are only a fad. Chocolate is a permanent thing.”
― Milton Snavely Hershey
Taking favorite foods and drinks and making them from scratch is, to me, a pinnacle of simple pleasure. Nutella is such a treat and there is absolutely no reason why we all shouldn’t try, at least once, to make a perfectly acceptable copycat right at home in our very own kitchen. Remember, imitation is the sincerest form of flattery!
I recommend making chocolate-nut spread (à la Nutella) for yourself or for a gift. Go crazy and make a double batch! This is a quick and easy recipe but there are a few notes I should go over with you first.
a) I used a variety of nuts, about 1/4 c. each of walnuts, pecans, cashews, and almonds. You can use all of one kind or more varieties, I really don’t think it will matter.
b) I roasted my nuts at 350F for about 7 minutes, until I could smell them in the kitchen. You can do this or not, that’s your call.
c) I used a combination of chocolates: Ghirardelli semi-sweet, Ghirardelli bittersweet, Hershey milk chocolate chips, and Wilbur dark chocolate chips. Bottom line – use what’s in your pantry if you have it. You can always adjust the amount of sweetener if needed.
d) I’m leaving this out at room temperature because it got too hard in the refrigerator to use and I had to reheat it in order to spread. A little microwave time will help soften those coconut oils up if your house is on the cool side. I have no idea how long the shelf life will be but I’m confident it won’t last long enough to spoil.
“All you need is love. But a little chocolate now and then doesn’t hurt.”
― Charles M. Schulz
Got it? Good!
My mixture of nuts included walnuts, pecans, cashews, and almonds.
Ghirardelli semi-sweet chocolate
The finished quantity is just enough to give a jar to a friend and have a little left over for yourself.
Raw coconut oil, my favorite
Chocolate-nut spread on baguette
Chocolate-Nut Spread (à la Nutella)
A delicious version of Nutella that is quick and easy to make in your own kitchen.
- 1 c. nuts, your choice of variety
- 10 oz. chocolate, your choice, chopped if in bar form
- 3 T. coconut oil
- 4 T. powdered sugar
- 1 tsp. vanilla extract
- 1 tsp. fine sea salt
- If roasting the nuts, preheat oven to 350F and spread on a baking tray. Roast for ~10 minutes, until the nuts become fragrant.
- Combine the chocolate and coconut oil and melt in a double boiler or in the microwave. Allow to cool.
- In a food processor, whir the nuts until a fine, dry paste forms. Add the powdered sugar, vanilla extract, and sea salt and whir until nicely combined, scraping down as needed. Add the chocolate mixture to the nuts and process until that is combined and smooth.
- Grab a spoon!
- Disregard the calories below. That cannot be true. ;)
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