I’m sorry my “Nutella” doesn’t look fluffier in my picture. I am away from my food stylist (Mommy). And my other food stylist (Ai Ai) was unavailable, so I was left to my own devices.
I’ve seen all manner of recipes and casual references to homemade chocolate-hazelnut spread (“Nutella”) and am throwing my hat in the ring since I ❤ hazelnuts and chocolate and real Nutella contains dairy and sugar that I’d rather not ingest.
I’ve given up on recreating the babycakes I made for E’s birthday although I still like the idea of biscotti…but in the meantime, go make this spread. My (sister’s) Vitamix does this in 60 seconds, but I’ve read about others using a regular blender or food processor. Use what you have – it will be worth the experiment. If it doesn’t turn itself into a consistency you’d enjoy on bread I suggest putting a spoonful in milk. Add some ice, blend it up, an you’ve got a wonderful “Nutella” shake. I’ve also done an iced coffee version – HIGHLY recommend it.
I sweetened mine with dates, and it’s sweeter than I usually indulge in, but not sickeningly so. My children are not fans of my unsweetened creations. Dates in general are regarded as suspect. So if you’re going to sweeten with dates don’t allow your kids to see you putting them in the blender. 🙂
This version is fluffier than regular Nutella. It’s like whipped cream cheese’s consistency vs. peanut butter. It will be a great frosting.
- 1 cup toasted hazelnuts
- 1/4 cup cocoa powder
- 1 cup milk of choice
- 9 dates, pitted
Grind the hazelnuts first until they reach an almost-hazelnut butter stage. Add the cocoa, 1/2 cup milk and the dates. Blend more. When combined, add the other 1/2 cup of milk and pulverize it until it’s nice and fluffy. Store this in the fridge.