This quick and dairy-free version tastes almost exactly like the kind you get in the bottle, but doesn't contain any funky ingredients. Even better? It's made entirely in the food processor--all you have to do is combine the ingredients and let the machine do the work.
I get my blanched hazelnuts from nuts.com (one of my top three favorite shopping websites EVER!), but you can also find them at the bulk aisle of grocery stores like Whole Foods. They're about a dollar or two more expensive per pound than the ones with skins, but it saves you so much time and effort, that it's totally worth it.
|Photo by Connie of UrbanBakes.com, via Instagram|
You'll note that in the recipe I am flexible with the oil--that's because different batches of nuts will have more oil than others, so you'll have to use your eye and just keep adding oil until it hits the right creamy texture.
Another thing to note is that as this is homemade, it's unlikely that you'll get it as perfectly smooth as the bottled kind. Many of the bloggers on the retreat actually noted that they preferred the slightly gritty texture as it felt "more rustic and natural." I have to agree!
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Homemade Nutella (Vegan, Dairy-Free)
Makes 3 cups
4 cups (1lb) blanched hazelnuts
2 cups powdered sugar
2/3 cup cocoa powder
1/4 cup hazelnut oil plus more as needed (Note: substitute walnut, canola, grapeseed, or coconut oil if you can't find the hazelnut oil although note that the hazelnut oil will give it the stronger "nutella" flavor)
1 tablespoon vanilla extract
1/2 teaspoon kosher salt
Process the hazelnuts in a food processor about 2 to 5 minutes, until they start to form an oily hazelnut butter (similar to a rough peanut butter).
Scrape down the bowl, and add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and continue to process, scraping down the bowl and adding more hazelnut oil, a few tablespoons at a time, until the mixture becomes smooth and glossy (similar in texture to jarred Nutella).
Once it reaches the desired texture, transfer to a jar for storage. Store in the refrigerator for up to 6 weeks.