I’m going to let you in on a little secret. Ballerinas love Nutella. Don’t let them fool you. They can handle a jar of Nutella with grace and ease. They had it in the dining hall this summer and I’ve heard rave reviews of it. It looked good, but upon further examination, the ingredients of Nutella were decidedly not Nina Friendly. So I went back to my dorm room and came up with a plan to make my own. I took the ingredients of traditional Nutella and made it my own. Here’s what I came up with. Please note: prep time of this homemade Nutella is about an hour. There’s roasting, and pulsing, and pulverizing to do. It’s a labor of love, but it’s totally worth it.
You will need:
Lots of patience
1/4 cup Turbinado sugar + 1/8 teaspoon xanthan gum
3 drops of grapeseed oil
1 cup raw hazelnuts
2 tablespoons cocoa
1/4 rice milk
1/2 tablespoon agave nectar
1/4 tablespoon vanilla extract
1. Roast the hazelnuts (filberts) on a single layer on 350 degrees for 15-20 minutes. Push them around every once in a while to make sure they aren’t burning or sticking to the pan. After they have roasted, allow them to cool to room temperature.
2. In a food processor, combine the sugar and the xanthan gum. Pulse for about ten minutes until the two become a powdery consistency. (You could substitute confectioners’ sugar for the step if you aren’t allergic to corn.) When it is the consistency of confectioners’ sugar, remove from food processor and set aside.
3. Add the roasted hazelnuts to the food processor. (There is no need to rinse it out first.) Pulse for about 12 minutes, scraping the sides intermittently, until the hazelnuts form a paste. Note: the smell of pulsing roasted hazelnuts is divine.
4. Add the powdered turbinado sugar, the cocoa, the rapeseed oil, vanilla extract, and rice milk to the food processor and pulse until combined into a lovely chocolate hazelnut spread. There will be chunks of hazelnuts in your spread unless you want to stand there for another hour pulsing them out. Embrace the chunks!
Spread can be used on anything. I used it on Kavli. You can put in on bagels, over top of ice cream, or straight up on a spoon. The choice is yours and the possibilities are endless. Enjoy!