Penny ! Yes I paid not quite $500 but that was over 25 My recommendation to any blogger would be invest in a Vitamix, they are worth every. The texture will not be as smooth, but it still tastes great! If using the milk, it’s best to store the recipe in the refrigerator, where it should stay good for two to three weeks.Īfter this time, to prevent the nuts from going rancid, you can freeze leftover Nutella. It can be stored in a tightly covered container in your kitchen cabinet for up to two weeks. Is using the oil instead of milk, the homemade Nutella is shelf stable and does not need to be refrigerated. In a high speed blender (like a Vitamix) or food processor (like a Cuisinart), blend the hazelnuts until they turn into a smooth butter.Īdd all remaining ingredients, and blend on high for a few minutes until the texture resembles real Nutella. Don’t worry if some of the skins refuse to come off. Rub the roasted nuts together in a cloth or paper towel to remove the skins. Roast the two cups of raw hazelnuts on the oven’s center rack for about 6 to 8 minutes. Line a baking sheet with parchment paper. Gather all of the ingredients, and preheat your oven to 400 degrees Fahrenheit. The flavor will be different but it’s still tasty. If you can’t find hazelnuts at all, the spread can be made with almonds instead.
#Magical butter machine honey free#
Feel free to sub unsalted roasted hazelnuts and skip the roasting step in the recipe instructions below. I’ve also seen them sold in bags at Costco. The hazelnuts: Look for raw hazelnuts in the bulk aisle of health food stores or online. I haven’t tried sweetening the Nutella with stevia or allulose, so feel free to experiment and be sure to report back with results if you do. The low carb version will have just 0.1 net carbs per serving. Liquid sweeteners like pure maple syrup, agave, honey, or date syrup also work but will yield a much less creamy and spreadable result.įor a low carb or keto Nutella recipe: Simply use a sugar free sweetener such as xylitol or erythritol instead of the sugar. The sweetener: Use your favorite all purpose sweetener, such as date sugar, regular granulated sugar, or coconut sugar. Making your own hazelnut spread at home saves money, and you get to control exactly what ingredients to use.įor the milk: If you choose a nondairy milk such as almondmilk or coconut milk, the recipe can be naturally dairy free, gluten free, egg free, and soy free.
Vegan Nutella or gianduja brands, including Justin’s or Nutiva, do now exist, but buying them can get expensive. I gave up eating Nutella upon going vegan years ago.
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