Homemade Nutella Recipe

One of the most well-liked recipes I’ve ever shared is this delectable, creamy, smooth, and healthful homemade Nutella recipe, and for good reason! The spread wasn’t as well-known back then as it is now. The other kids in my class thought I was really strange for carrying nicely wrapped Nutella sandwiches in a lunchbox with the crusts removed to school.
They ate their monotonous peanut butter and jelly sandwiches every day, while I happily gobbled up a chocolate sandwich. Without a doubt, I introduced my friends to this amazing hazelnut cocoa spread in a matter of months, and before long, everyone was bringing Nutella for lunch in the form of sandwiches or as a dip for raw apple slices, strawberries, or bananas.

Preparation Time: Seven minutes
Time to Cook: Eight minutes
Entire Duration: 15 minutes
Produces two cups.

Recipe By: Katie

Ingredients For Homemade Nutella Recipe:

1. Two cups (240g) of hazelnuts
2. 1/2 tsp pure extract of vanilla
3. One-fourth cup cocoa powder
4. 1/3 cup of your preferred sweetener
5. One-fourth teaspoon salt
6. Either 1/2 cup choice milk OR 2 tablespoons optional oil

Instructions For Homemade Nutella Recipe:

• Preheat the oven to 400 degrees Fahrenheit and bake the hazelnuts for 6 to 8 minutes, or until they start to brown, if they haven’t already been roasted.
• To remove the skins, rub them together with a paper towel. A few obstinate skins that won’t come off are acceptable.
• Process the nuts in a food processor or Vitamix until they resemble butter.
• Add the remaining ingredients, excluding the milk and oil, and process until the mixture is smooth and creamy like Nutella!
• Add the oil or milk, if preferred. I believe I intermittently mixed for a duration of two minutes. While a Cuisinart food processor works just as well, a Vitamix produces extra-creamy results.)

Storage For Homemade Nutella Recipe:

• Since homemade Nutella is produced with oil rather than milk, it may be stored on the shelf and doesn’t require refrigeration. You can keep it in your kitchen cupboard for up to two weeks if you put it in a properly closed container. or keep chilled for a maximum of two months.
• It is advisable to keep the recipe refrigerated if using milk; it should keep for two to three weeks.
• After that, you may freeze any remaining Nutella to keep the almonds from going bad. It tastes fantastic even though the texture isn’t as smooth.

Facts about Nutrition:

The nutritional data is expressed as a tablespoon.Servings: 32 with an amount each
30% of the daily value of calories  Saturated fat: 0.3g; total fat: 2.4g~4%1% cholesterol (0 mg)22 mg of sodium, 0%1.0% 1g of total carbohydrates 0% Food Fibre: 0.9g <2% 0.1g of total sugars and 0.9g of protein Zero micrograms of vitamin D0% 15 mg of calcium1% Iron 0 mg41 mg of potassium, 2%1.0% 0.1g of net carbohydrates SmartPoints for Weight Watchers: 1 point

The recipe with ordinary sugar is the basis for the nutrition data below, while the sugar-free version is shown in the table above.

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