You could potentially try adding more of the other ingredients, but it might not work at this stage. Also, if they’re pasteurized they tend to stick on more. My question- mine seems a bit runny, will it firm up or is there something I can do to firm it up. Maybe the secret is in the roasting of the nuts. Very disappointed that this did not turn out as expected. I published my efforts and modified recipe on my blog. Boyfriend steps in to help despite my insistence that there was nothing he could do – he added some oat milk, blended it up and amazingly saved the whole thing! I always get a chunky, hard texture (still delicious). Then I added a bit more and suddenly completely changed texture, firming up into a big ball of dough! This stuff is what dreams are made of. Rich, chocolaty + nutty, this dairy-free remix tastes just like the real thing! 1.5 tbsp cocoa powder. But it usually takes us about 8-10 minutes with a food processor. And this is what happened: But the butter turned out a bit watery, is there a way I can thicken up the Nutella? And if it’s an expensive high-speed one, are there any lower-end models you would recommend? I ised dark chocolate that didn’t melt as liquid. It’s the best combo. Thanks for sharing your troubleshooting tips! Hmm, so the fresher the nuts the easier they’ll come off. Thank you, Thank you, Thank you for the info about adding almond milk to my large lump of chocolate/hazelnut cement. DIdnyou ever figure it out?? I am thinking of soaking my nuts simply because I consume a fair amount of them and wandering what would they turn out to be like? HELP! So much nostalgia reading this recipe! I made this recipe for the first time tonight and screwed it up BIG time. Thank you for sharing, Thanks so much for the lovely review, Samira. Creamy, lush, chocolaty and full of toasted hazelnut flavor this homemade ‘Nutella’ is much better than store-bought. That’s exactly what happened to me. My son and I tried this today. then take the next handfull of nuts. Otherwise I like the ingredients and how easy it is to make! Love! And I’m so glad I found your recipe. But thanks so much for sharing that tip! Oh no- sorry to hear that, Marzena! Thanks for sharing, Eliza! Let us know how it goes! x, Omg… Lol… I just tried to make some of this without roasting first and all i got was hazlenut meal after like ten mins of blending :( so added some coconut oil to hopefully help the natural oil come out more and it didn’t work so now i’m basically left with hazlenut meal mixed with coconut oil and cacao hahaha not smooth at all but still tastes good :), Tip for other readers and noted for next time.. MAKE SURE YOU ROAST THEM FIRST!! Hope that helps! where can i store it?? I managed to correct the consistency with some milk, as my children asked me) The taste was like “real Nutella” and a lot healthier! Close it with the lid belonging to it and shake it until the sink falls off. Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! I recommend sweetening with a little bit of stevia next time instead. Thank you so much. The first time it was a little dry but this time it was soft and shiny. Any thoughts? So good. Either way, I just enjoyed it on some toast with banana and I have absolutely no further complaints – mouthwatering :P. Hello! Now I can feel infinitely better about sending my sweet girl with a Nutella sandwich sometimes. Hmm I’d try heating it up a bit! Help! The first taste is perfect but then wham! It didn’t had enough oil to become more liquid, and I processed for a long time. So…..not a faulty recipe. It was great. Thanks! Or did you adjust the batch size? I made another batch last week and made sure that I pureed the hazelnuts enough and it was a perfect consistency and doesn’t seem to be drying out. Do I have to keep it in the fridge once is done? I liked the flavor without adding any sweetner. Nut butters can be hard on appliances! I was lucky to get all natural ,no extra ingr. We’d say maybe add to smoothies/shakes? If you want it to firm up a bit, add a little maple syrup or cocoa powder. help I so wanted this to work… thanks. I made with one Tablespoon maple syrup and one big Medjool date, and got the right sweetness and consistency. I then blended in a tablespoon of white sugar, because I didn’t have any agave or maple syrup to hand. I haven’t made this yet (soon) but what a great idea!! Can’t wait! that use finelY powedered sweetener. Tried this today. I am a monster when it comes to nutella. I would think I’d have measure by weight to get the equivalent amount. I’ve found brands like Rawtella , but I don’t always have it on hand . Thanks so much for sharing this recipe! That’s what I think, too! I much prefer other people’s recipes that are made from hazelnuts, dates, cocoa powder, and a little bit of almond milk as needed to moisten. Otherwise i would have tried it out as looks yummy. What gives? Next time, would you mind leaving a rating with your review? And don’t forget to take a picture and tag it #minimalistbaker on Instagram! Also the hazelnuts skins were very dark (too much roasting !) Place the hazelnuts and cashew nuts in your food processor and begin to blend. Putting the illustration picture above the instructions may not a good idea. Now, the chocolate was “broken” and wouldn’t dare flow into my blended nuts. Added 2 tbsp coconut sugar and still really bitter. I made it in my food processor and it turned out great. Homemade Nutella is way better than store bought. Thanks for the suggestion. in the notes it says to add cocoa powder, vanilla extract, salt and “puree”. As I was working, it “looked” right, but doesn’t taste like Nutella. We haven’t! Maybe if you have a better blender, it would be more smooth. Hi Dana, I just made this yesterday and the flavor is great! I wonder if it would be ok to add some oil to it (witch I didn’t, but I kind of regret), like refined coconut oil for instance. I believe mine was 75% cacao and it didn’t need any additional sweetness! :). Then tragedy struck. shhhhh. We are so glad you and your kids enjoyed it! that are relatively affordable! I used the cocoa recipe with a bit of agave. I gave it a try. Way too salty, and not very sweet. At the end of the instructions we mention to store it at room temperature and it should keep for 2-3 weeks! I actually owned a vitamix and I no longer use it. We’re so glad you enjoyed it, Macy! I just made this and wow I am SO HAPPY <3 I was too lazy to rub the skins off of the hazelnuts and it turned out amazing. Think I’m addicted. I’m a huge Nutella fan and have been thinking of making my own for a while. Does it have to go in the fridge? :) YUM! I was able to make the mixture really smooth (way smoother than I expected). I also love Nutella but not the ingredients in it. Plus, options for both cacao and chocolate. I have been adding olive oil to it but still not helping :(. Great question! Smooth as silk and tastes like Rawtella/Rawmio!! Hmm, we aren’t sure what would cause that! If you want it thicker next time, blend for less. I’m going to make a raid for the ingredients to make this baby right now. Oh, don’t act like I’m the only one with no self-control. Any ideas so I don’t waste the ingredients. If trying to thin I’d recommend just going with the melted dark chocolate! But it doesn’t have to be perfect! That might’ve been the issue…, Which blender did you use for this? I appreciate that this is a healthy alternative but, again would remove the cocoa powder version. Then I tried a professional Hobart mixer with a paddle attachment and a whisk attachment. Another winner in my book!.. I believe Dana’s use of the word “puree” is meant here as a verb. I had a little bit of trouble getting through the hazelnuts through the meal stage and onto paste so I drizzled a little raps oil in and that got it going. After adding the salt and vanilla and processing in my Vitamix until it was smooth, I decided it needed a deeper chocolate flavor and I added 2 Tbls of dutched dark cocoa powder and 3 dates with the pits removed. I hate to toss it out. When the cashew butter was done I scooped out just over half and used the rest for this. The only thing is that it’s so much thinner than store-bought Nutella. I made this as a filling for a vegan chocolate cake, the whole thing disappeared rather quickly! Thank you. Look forward to hearing from you :). Looking forward to making it. Can never be too careful with scientific experiments. I’ve made this recipe twice – it tastes absolutely wonderful :). I tried adding in more maple syrup like you said and it did nothing but make it more clumpy. Made this last night. However, I unburdened my mother of a jar of artisanal chocolate hazelnut spread recently. Still no need to refrigerate? It didn’t. Thank you for the feedback! I made this and it’s delicious! I have made many of your recipes, and I have loved all of them! My daughter loves nutella so making it from scratch is better. Your guidance please. The mixture was very dry so I added a couple of tablespoons of water and then puréed away. Our “expiration dates” are estimates. I may try this again in the future. help I so wanted this to work. He knew a sweet, chocolatey hazelnut spread would be an inexpensive, popular alternative for spreading on sandwiches. I can’t believe I didn’t think of the food processor thing myself. We haven’t tested this one with Swerve but if you give it a try, report back on how it goes! Thank you!! It almost sounds like maybe there is too much maple syrup? I just made a very lazy version of this recipe, and it tastes sublime. With the proper equipment I’m sure I could have achieved even better results. If I get to eat a whole half jar of this in college- I can’t wait! If your homemade Nutella is too thick, add in 1 tablespoon of almond milk at a time until it loosens up. I posted about it on my FB page @thebakinghen I needed a little extra chocolate than your recipe called for (so I just melted a couple squares more and added) I went with 2tsp vanilla. It’s super helpful for us and other readers. I tried this, was good, but started to get moldy in 3 days! 500ml well dryed glas. if you wanted to make gift jars to ship, would you use a boiling water bath?? So thanks I’ll give it a try. Thanks! After reading comments, I was nervous how my blender would do but I actually over blended it – it turned out a bit too soupy, not creamy and spreadable. I didn’t want the jar sitting around as I definitely would have eaten it all so I used it in my latest favourite ice cream recipe to make Nutella Swirl Ice Cream which even the kids like. Very tasty! Hi Heather! Hi Dana! As someone else said it is really easy to burn the hazelnuts so they require careful watching. Alternating new batches out of and into the processor finally gave me a product that resembled a nutella, but the flavor was more like flourless chocolate cake batter. It comes out a bit thin and then, like magic, on the third or fourth day it thickens to the expected spreadable consistency. Is that ok for blending the nuts? My version is not as creamy as yours but we don’t care, we’re mainly looking for flavor and less yucky stuff, and this recipe provides both. Start with… can you just help me! ) thing like Nutella and much healthier nice Christmas! Fruit in it meal instead of maple syrup, and it exceeded all of!... 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