Diy Nutella Food

DIY NUTELLA

Steps:

• Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant.
• Transfer the hazelnuts to a towel and rub off the skins if you can (I didn't have a lot of luck with this).
• In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed.
• Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute.
• Store in a glass mason jar in the refrigerator.
• Bring to room temperature prior to serving.

HOMEMADE NUTELLA

Steps:

• Preheat oven to 180C/350F.
• Place hazelnuts on a baking tray, roast for 8 minutes or until golden. Transfer into blender.
• Blend on the lowest speed until the nuts are ground into a crumb. Scrape down the sides as necessary. Then increase the speed to 4 until it turns into a paste. You may need to scrape down the sides - in my Vitamix blender, I did not have to. Then increase the speed as high as it will go and whizz until it becomes smooth with a consistency like honey.
• Add remaining ingredients, then whizz, starting on low and increasing to high. Whizz until smooth - the sugar takes the longest to dissolve (Note 3).
• Pour into a jar - it will be lovely and warm. Allow to cool to spread consistency. Do not refrigerate as the sugar will crystallise and it will become grainy.
• Use as you do Nutella! Especially fabulous with Nutella Crepes!

HEALTHY NUTELLA (3 INGREDIENTS!)

Steps:

• Preheat the oven to 180C/350F. Line a pan with the hazelnuts in a single layer, and toast for 12-15 minutes.
• Allow hazelnuts to cool completely. Transfer to a large dish towel, and wrap up the corners. Using one hand, press and shake the hazelnuts together roughly, to remove the skins. Do this for 3-4 minutes.
• Open up the dish towel and the skins should easily fall off the hazelnuts.
• Place the skinned hazelnuts into a high-speed blender or food processor. Blend for 4-5 minutes, until a flour-like consistency remains. Stir through using a rubber spatula, and blend until smooth and creamy.
• Add your cocoa powder and granulated sweetener and continue to blend until fully combined and silky smooth.
• Transfer your chocolate hazelnut spread into a jar or container.

HOMEMADE NUTELLA

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Place hazelnuts on the sheet. Roast for 12 to 15 minutes. Watch them after the 10th minute if they are not browning too fast.
• Remove from the oven and transfer onto a clean kitchen towel. Let cool until safe to the touch.
• When cooled, gently rub the nuts with the towel until the skin comes off.
• Place nuts in food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
• Process nuts until the start to liquify. It can take about 5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
• Add powdered sugar and cocoa. Mix until well combined.
• With the food processor running, drizzle in the oil and vanilla. Process until smooth.
• Add the salt and process for 5 seconds.
• I added the chocolate chips are this point and processed until it all comes together. You may need to add more oil if the mixture clumps up.
• Scrape the spread into a clean jar. Store in refrigerator for up to 1 month.
• If using coconut oil, you may need to let the spread sit on the counter to soften before using.

HOMEMADE NUTELLA

Steps:

• Heat condensed milk in a pot- just heat it but don't let it boil.
• Remove from heat and add the chocolate broken down into pieces. Cover pot with a lid for 5 mins. Remove lid and swirl until smooth consistency is obtained and let cool.
• Then transfer this to a mixer and add the hazelnut spread- mix until perfectly smooth. Empty into a dry and clean jar and enjoy!
• If the next day you notice white grains- nothing to worry about, just blend the mixture again in a mixer to smoothen it out. No white grains should appear for the days after that.