Homemade Nutella with Almonds

Homemade Nutella with almonds {TheGreeningOfWestford.com}

Creamy chocolate-y nutty goodness!  Nutella is relatively new to the United States.  I first tried it while spending a semester in England  back in the early 90’s.  I was hooked!  It was quite a while before I saw it on store shelves here in the US.

Traditionally, nutella is made with hazel nuts.  Which I tried the first time around.  It was delicious.  My children wanted to be able to share with with their grandma who, unfortunately is allergic to hazel nuts.  So I played around with a few variations before I settled on this one – with almonds!  My kids actually like it better.  Almonds are easier to find around here and not as pricey as hazel nuts.

 

Homemade Almond Nutella
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Ingredients
  1. 1 cup almonds
  2. 1 ½ TBSP coconut oil, melted
  3. ½ cup coconut milk
  4. ¼ cup honey
  5. 4 TBSP cocoa powder
  6. Pinch salt
  7. ¼ tsp instant espresso powder (optional)
  8. ½ TBSP vanilla extract
Instructions
  1. Add the almonds to a food processor and grind until smooth. This will take a while – 5 – 10 minutes. Make sure they are as smooth as you want them before adding anything else, especially the coconut milk, as they will not grind much more after.
  2. Add the coconut oil and grind some more.
  3. Add the rest of the ingredients and pulse until it is well combined.
Notes
  1. About the espresso powder – as a matter of habit I almost always add a little instant espresso (or coffee) to anything with chocolate. Just makes it taste better in my opinion, but you can leave it out.
The Greening of Westford http://thegreeningofwestford.com/
With the substitution of honey for regular sugar, this variation is practically healthy.  Now that doesn’t give you the freedom to eat the whole jar, but feel better about it.  

We like this homemade nutella on toast, fruit, or as a quick substitute for chocolate in s’mores.

Have you tried nutella?  What do you like to eat it with?

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9 Responses to Homemade Nutella with Almonds

  1. Small Footprints February 14, 2014 at 11:40 am #

    I’ve never even tried Nutella but everyone tells me it’s so great. Reading your ingredients, I can see why … it’s making me drool. Do you think I could use agave syrup to make it vegan? Oh I definitely want to try this out. Thanks, so much, for sharing!

    • Kristina February 17, 2014 at 9:13 am #

      It is really tasty! You just need something to sweeten up the cocoa powder and agave or maple syrup would work just as well, I’m sure When I was looking around at recipes, some had maple syrup. I’m sure the maple would add more maple flavor (obviously) which might be nice! Let me know if you try it. I think I’m going to try other nuts next time.

  2. Anna@Green Talk February 14, 2014 at 4:50 pm #

    Do you use blanched almonds or ones with the skins. I am going to sub the honey for maple syrup since it is has a lower fructose number.

    • Kristina February 17, 2014 at 9:15 am #

      Anna, I use the almonds with the skins because that is what I always have on hand. Most “nutella” recipes call for removing the skins, so I’m guessing blanched would work well too. Interesting note about the maple syrup having a lower fructose number. I’ll have to try that.

  3. Refoamit February 14, 2014 at 4:56 pm #

    How long can you keep it? Should you keep it in the refrigerator?

    • Kristina February 17, 2014 at 9:17 am #

      Definitely keep it in the refrigerator. It never lasts too long in our house so I’m not sure how long it would last, but more on the order of weeks or maybe months ???? We are not talking days. Hope you like it!

  4. Becky August 19, 2014 at 10:18 am #

    Can I use vegetable oil instead?

    • Kristina September 4, 2014 at 7:06 pm #

      HI Becky, I don’t see why not. If you try it, let me know how it goes.

  5. Helen October 7, 2014 at 7:13 am #

    Mmm… looks tasty! I can’t wait to try to do it myself! Thanks!

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