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Homemade Nutella

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Homemade Nutella
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Makes: 4 servings adjust
DIY Nutella for grown-ups. Not as sweet as the store-bought version the authors say, but just as good. I added some Agave to sweeten it up. Chunks of hazelnut abound!



Step 1

Preheat oven to 375°F.


  • 1 cup Hazelnuts

Step 2

Spread hazelnuts on one side of baking sheet and almonds on other. Toast nuts until fragrant, about 8 to 10 minutes.

Step 3

Remove baking sheet from the oven and transfer hazelnuts to clean kitchen towel. Scrub and roll them around until most of skins come off (some small pieces of skin may remain)


  • 1 cup Almonds

Step 4

Combine hazelnuts and almonds in food processor and process until smooth paste is formed, about five minutes.


  • 34 cup Confectioner's (Icing) Sugar
  • 14 cup Cocoa Powder
  • pinch Salt

Step 5

Add confectioners' sugar, cocoa powder, and salt, and process until ingredients are well blended.


  • 3 tablespoons Canola Oil
  • 1 tablespoon Agave Nectar

Step 6

With processor running, pour in canola oil and continue to process until well incorporated, about 2 minutes longer. Slowly add Agave. Transfer chocolate hazelnut almond spread to jars. It will keep for up to 1 month in refrigerator.
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