I’ve been wanting to sit down and write up a large handful of recipes that I’ve neglected for two weeks now. Life got in the way and unfortunately those things took precedence. I had the opportunity to get some work done this morning and I am determined to knock out as much writing as possible. First on the list: Homemade Nutella.
I’ve been dreading this Nutella post because I was so frustrated during the process. I originally made the recipe over in Ireland for the family I was staying with. They LOVE Nutella and if you’ve ever looked at the ingredients, you’d know it’s not the healthiest. Plus, I was paleo at the time (I am not strictly paleo anymore) and I really really wanted some. Seeing them spread it on their croissants every morning was torture. So I made this. And it was so so good. They said they liked it even more than their store bought Nutella. I absolutely love love love when I create something healthy that people love and think is delicious. Sometimes it is as simple as changing a simple thing in our recipes that transforms it to something so much better for us.
However, I am human and I don’t eat healthy all the time. Sometimes I eat the absolute worst possible thing for my body. My tastebuds love it and life is short. I just try not to make a habit of it. Two weeks ago, while visiting my parents, my brother dug into a jar of store bought Nutella. Self control didn’t last long and soon I was eating a couple spoonfuls of Nutella and peanut butter mixed (SO GOOD). I decided to make some real homemade Nutella when we got home.
But my Nutella did not turn out like it did back then. It curdled. Apparently this kind of thing can happen if it is one mixed, or if even a small amount of water gets into the mixture. I did a lot of researching on why this happened and how to fix it and found nothing concrete. At this point I didn’t want to put those deliciously and perfectly roasted hazelnuts to waste, so I tried soaking up the oils with paper toweling and adding almond milk. And it worked! It definitely didn’t turn out the same as in Ireland, but it was still creamy and tasty, so I considered it a success. I would think that regular milk or coconut milk would also fix a curdled mixture.
Have you ever made homemade Nutella, or any nut butter? Did yours curdle or did it create a creamy spread right off the bat? If it curdled, do you know the cause? I’m curious of your experiences, so if you have any tips, tricks, or questions, comment below!
Homemade NutellaPrint Recipe
- 16 oz whole hazelnuts
- 2 Tbsp cocoa powder
- 2-3 Tbsp honey (or maple syrup)
- 1 tsp vanilla extract
- 1/4 tsp salt
- Almond milk (if needed)
Place the hazelnuts on a large baking sheet and roast for 8-12 min (or until slightly browned) in a 350º oven.
Use your hands or two hand towels to gently rub the skins away from the nuts. Some skins will be difficult to come off, but thats okay. Just get as much of the skin off as possible. This will result in a creamier and smoother texture.
Throw the hazelnuts into a food processor or blender and blend until a creamy nut butter is formed. You may need a spatula to push the sides down to get all the chunks processed.
Add the cocoa powder, vanilla extract, honey and salt and blend until fully combined. (See Note Below)
If needed (based on note below): Remove curdled mixture from blender and place on paper toweling. Use extra paper toweling to pat the mixture and soak up as much of the excess oils as possible. Return the mixture to the blender and add almond milk, one tablespoon at a time, and blend until the mixture is creamy and to your liking.
Enjoy with crackers, on toast, by the spoonful, with peanut butter, in smoothies...literally anything. This stuff is great!
The first time I made this, the nut butter was perfect. The second time, the nut butter curdled and the oils separated from the actual mixture. I fixed this by soaking up as much of the oils from the mixture as I could with paper toweling, and then adding in almond milk, 1 Tablespoon at a time, and blending until the mixture was creamy.