Ned’s Healthier ‘Nutella’
This is one of Steve's son Ned's favourite things to make at home. It's so simple, tastes unbelievably good, and once you know the trick, it's almost impossible to get wrong. Rich, chocolatey and packed with roasted hazelnuts, it's a delicious homemade alternative to shop-bought chocolate spread.
Takes 20 minutes
Serves 12
Ingredients
- 200 g 1½ cups raw hazelnuts
- 100 g ⅔ cup dark chocolate (60–70% cocoa), roughly chopped
- 30 g 2 tbsp neutral oil, such as sunflower or rapeseed oil (or melted coconut oil)
- 5 g 1 tsp vanilla extract
- A generous pinch of fine sea salt
Instructions
- Preheat the oven to 180°C fan (200°C conventional). Spread the hazelnuts onto a baking tray and roast for 10 minutes until golden and fragrant.
- While they're still warm, transfer the hazelnuts to a clean tea towel and rub them together to remove as much of the skins as possible. Don't worry if a few stubborn bits remain.
- Add the warm hazelnuts and oil to a food processor. Blend for 5–7 minutes, scraping down the sides as needed, until the hazelnuts transform from crumbs to a thick paste and finally into a smooth, runny hazelnut butter.
- Add the vanilla and sea salt and blend to combine.
- Meanwhile, gently melt the dark chocolate in a heatproof bowl over a pan of barely simmering water, or in short bursts in the microwave, stirring until smooth.
- With the food processor running, slowly pour in the melted chocolate and blend for another minute until glossy, silky and completely smooth.
- Transfer to a clean jar and leave uncovered at room temperature for up to 24 hours to thicken and set. Once set, seal with a lid and store at room temperature.