Which is just another way to say Nutella. I love Nutella. So much so did that when I was pregnant, it wasn’t unusual for me to eat it off a spoon. And did you know that yesterday was World Nutella Day? I had no idea. It’s just an odd coincidence that yesterday was the day I made my own.
My version is not as smooth as the original, but it doesn’t bother me, I like it rustic. The flavor is spot on and there are only five ingredients.
Hazelnut Chocolate Butter
Prep Time: 5 minutes
Cook Time: 5 mintes
Ingredients (approx. 2 cups)
- 8 ounces hazelnuts
- 1 heaping tablespoon cocoa powder
- 1/4 cup semi-sweet chocolate chips
- dash of salt
- 1 teaspoon agave nectar
Preheat the oven to 350 degrees.
Roast the hazelnuts for 5 minutes.
Remove from the oven and allow to cool enough to handle.
Working in batches, rub the hazelnuts between your hands in order to get the skins off. Some of the skins won’t come off, which is fine.
Add the hazelnuts to a food process and process for 3-5 minutes, until the nuts reach a buttery consistency. You think it’s not going to happen, but it will.
With the food processor running, add in the cocoa powder, chocolate chips, salt and agave nectar.
Continue to process until you reach the desired consistency; about 3 more minutes.
Transfer to a container and store in the refrigerator.
I love the rich flavor of the hazelnuts with the chocolate and just a touch of sweetness.
I have some plans for my homemade Nutella, I can’t wait to share them with you later this week.