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.
- 1 cup almonds
- 1 ½ TBSP coconut oil, melted
- ½ cup coconut milk
- ¼ cup honey
- 4 TBSP cocoa powder
- Pinch salt
- ¼ tsp instant espresso powder (optional)
- ½ TBSP vanilla extract
- 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.
- Add the coconut oil and grind some more.
- Add the rest of the ingredients and pulse until it is well combined.
- 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.
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?