My lovelies,

#Chocolatealmondday seemed the perfect time to share this dangerously easy and way-too-delicious recipe for homemade Nutella! And as a bonus, you’ll also get her more fancy sister: Almond-Vanilla Nutella. Go grab a spoon, we’re doing this.

Homemade Nutella: Two Ways!

Hazelnut Nutella

200g roasted unsalted hazelnuts
120g good quality dark chocolate

In a food processor, pulse the hazelnuts in intervals until they form a paste, about 5 minutes. At first the hazelnuts will form a powder, and then a really stiff paste. Just keep blending until the oils are released and you have a smooth and creamy hazelnut butter. I like to pause every minute or so to scrape down the sides of the bowl and give my food processor a little rest.

Melt the chocolate in a bowl above a pan of boiling water, and mix together with the hazelnut butter. Cover with plastic film and leave overnight on the countertop to set.

Almond-Vanilla Nutella

450g roasted unsalted almonds
200g good quality dark chocolate
1 teaspoon Maldon salt
2 tablespoons Dutch quality cocoa powder
1 teaspoon vanilla essence

In a food processor, pulse the almonds in intervals until they form a paste, about 5 minutes. At first the hazelnuts will form a powder, and then a really stiff paste. Just keep blending until the oils are released and you have a smooth and creamy almond butter. Pause every few minutes to scrape down the sides of the bowl and give your food processor a rest.

Once you have smooth almond butter, add the salt, cocoa powder, and vanilla essence and pulse a few times to incorporate.

Melt the chocolate in a bowl above a pan of boiling water. Take off the heat and mix together with the almond butter. Cover with plastic film and leave overnight on the countertop to set.

Dig in!