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Homemade Nutella

Homemade Nutella

What a perfume, what a taste and without sacrifices! Because from today Nutella, the hazelnut spread, is homemade with complete control of the ingredients. And in the version we offer today, the spreadable cream is also prepared without sugar but only with hazelnuts, dates, which give sweetness and creaminess, cocoa powder, rich in antioxidants, vegetable milk and extra virgin or sunflower oil, according to preferences. Finally, cocoa butter enriches the cream with aroma and texture, brings valuable fatty acids, including oleic acid, and proves not to increase cholesterol. Indeed, cocoa butter is also protective for the immune system, calming the excessive immune response and thus making our defenses stronger and more active (Yldirim et al, Biomed Res Int, 2014).


400 grams of hazelnuts
20 dates without stones
80 grams of cocoa butter
4 tablespoons of cocoa powder
125 ml of hazelnut or soy milk
1 tablespoon of sunflower or olive oil with a mild flavor
Soak the dates for about an hour. Pour the hazelnuts into a non-stick pan and cook for five minutes, turning them often. Remove from the heat and let it cool for a few minutes, then pour the hazelnuts onto a kitchen towel. Fold the cloth back on itself and rub lightly with your hands to remove the skin from the hazelnuts. After this operation, pour the hazelnuts into the mixer and blend until you get a homogeneous and creamy mixture, it will take 20-30 minutes. Take a break often to remove the hazelnut paste from the mixer walls and to let the machine rest. Then add the drained dates and blend until flaking. Pour the cocoa butter melted in a double boiler, the oil, the cocoa powder and the milk, blend again until the mixture is smooth. Pour into the jar and keep in the fridge for no more than a couple of weeks. You can customize your Nutella by adding some spice or aroma, for example you can add a little cinnamon powder to the preparation or even, why not, a little grated orange peel.
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