I love Nutella. So you can imagine how horrified I was when I actually read the ingredients. So then I tried to find myself a substitute. I found Justin's Nut Butter, but to my dismay it was $10 dollars per tiny little bottle. A far cry from the cheap (no wonder it is so inexpensive when the ingredients are things such as hydrogenated fats) Nutella you can buy at Costco. Then I set out to find a good homemade recipe. Being pregnant I didn't get all that far. I gave up the search. Then I unwrapped this darling book from my mom called Can It, Bottle It, Smoke It: And Other Kitchen Projects, inside was a recipe for home made chocolate hazelnut spread. It tastes delicious! I modified the recipe a little for my own taste preferences, so here it is.
3 cups of Hazelnuts
3 ounces of high quality unsweetened dark chocolate Dagoba Baking Chocolage Bar
3 tablespoons of butter
3/4 cup of sugar
1 teaspoon of Simply Organic Pure Vanilla Extract Certified Organic
2 tablespoons of melted Nutiva Certified Organic Extra Virgin Coconut Oil
2 tablespoons of extra virgin olive oil
1/2 teaspoon of Real Salt Sea Salt
Directions: Put a mixing bowl in the freezer to chill. Then toast the hazelnuts in a skillet on medium heat for about 10 minutes. Watch and stir so they do not burn!
Then in another saucepan melt butter sugar and half the chocolate. Stir constantly. Remove from heat when melted. Consistancy will be a little course. When removed from heat stir in remaining chocolate until melted then stir in vanilla.
Enjoy on the bread of your choice!
I store mine in a mason jar in the fridge. Never lasts me longer than a couple of weeks, although can be stored for up to 3 months.