I’ve had the idea to make homemade nutella sweetened with dates for so long now. I knew hazelnuts were expensive, but didn’t realize it fully until my cashier rang them up, coming out to $32 for 2 pounds. I was a lil dummy and had to go grab the bin # for them which bought me some time to contemplate whether I should write down a different, less expensive number. I had already told the checker that I thought they were $16.99/pound (extremely honest of me), so I figured now wouldn’t be the time to change the numbers to a bulk item that’s much less per pound. So, when I came back to the register I just bought one pound, and adjusted my recipe testing accordingly. The leftover hazelnuts were set aside in a plastic bag, and it took so much restraint to not grab them slyly. I mean, Jeff Bezos would never notice a pound of hazelnuts being gone...(UPDATE: I should’ve gone to Trader Joe’s where they’re $6.99/pound).
The light at the end of the tunnel is that I’m adaptable, therefore my recipes are adaptable. Using dates helps make this creamy, without needing to use a pricey amount of hazelnuts.I feel justified for eating spoons and spoons of it because there’s potassium and fiber (among other benefits) thanks to the dates.
This recipe is super simple to make, you just need some patience for roasting the hazelnuts, letting them cool, then blending them in the food processor for 10 minutes. You HAVE to blend the hazelnuts first into a nut butter BEFORE adding anything else otherwise the oils from the nuts won’t come out and blend fully. You’re pretty much making a hazelnut butter, and then a nutella.
I use semi sweet chocolate chips for the chocolate. I tried using cocoa powder, but the chocolate chips resulted in a smoother, more flavorful nutella. I use the Trader Joe’s brand, which are vegan.
1 cup hazelnuts, roasted
1/2 cup semi-sweet chocolate chips, I use the TJ’S brand
1/4-1/2 cup water
1tbsp vanilla extract
1/4 tsp salt
Here’s how to make the Nutella:
1.) Steal some hazelnuts from Whole Foods haha jk
1.) Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Spread hazelnuts onto pan and bake for 15 minutes. Remove from oven and allow to cool.
2.) Add hazelnuts to a food processor, and blend until it resembles a nut butter. It should be smooth and slightly oily. Make sure to scrape sides of the bowl every couple of minutes.
3.) Soak dates in hot water for 15 minutes, then remove from hot water and set aside.
4.) Microwave chocolate chips (or melt using a double broiler) in 20 second intervals, until melted. It took me about about 5 sets of doing this, but my microwave is also dying.
5.) Add melted chocolate, vanilla extract, sea salt, and dates to the hazelnut butter. Slowly and carefully add in water, until spread is smooth and ideal consistency is achieved. Blend until ingredients are completely smooth.
6.) Transfer to an airtight container or jar. Serve! Love you!