Nutella (chocolate hazelnut spread) comes in a plastic jar, so I’ve always wanted to try and make it myself. I finally got around to it today and it tastes awesome. I think it might even be better than actual Nutella. After seeing what goes into this stuff, I don’t really understand how people can call it a healthy breakfast option. It’s kind of like saying that eating a chocolate bar with nuts is healthy because of the nuts. Regardless, it’s an awesome recipe and you should try it. Here’s how to make it.

2 cups hazelnuts (bulk)

1 cup powdered sugar (bulk)

1/2 cup cocoa powder (bulk)

1/4 tsp salt

3/4 tsp vanilla (glass bottle)

3-5 tablespoons melted coconut oil (more or less depending on how thick or thin you want the spread to be)

Spread the hazelnuts out on a baking sheet. Roast at 400 degrees for ten minutes.

Rub the skins off. You can use a towel or you can use your hands.

If you don’t get every piece of skin off, it doesn’t matter. Sometimes the skins are really stubborn and they won’t come off. Put the hazelnuts in a food processor and process until you have hazelnut butter. This will take a couple minutes. A word on my food processor: I am aware that it’s plastic! It’s really old and I’m just using it until it breaks. I’m going to see if I can find a glass one once the one I have is totally shot.

Add all the other ingredients and blend until smooth. Store in a glass jar in your fridge. It will solidify a bit when you refrigerate it, so don’t be worried if it seems too thin before you do that.

Enjoy with homemade graham crackers. Or eat several spoonfuls plain. I went with the second option.

