Homemade Nutella from Scratch (Pinoy-Style with Local Twist)
A recipe from From Scratch.
From Scratchhomemadenutellafrom-scratchchocolate-spread
Nutrition (per serving)
210Calories
4 gProtein
16 gCarbs
14 gFat
10 gSugar
50 mgSalt
Ingredients
- 1 cup Hazelnuts (roasted)
- ¼ cup Cocoa powder (unsweetened)
- 3 tbsp Coconut oil or palm oil
- 4–5 tbsp Condensed milk or maple syrup
- 1 tsp Vanilla extract
- pinch Salt
Method
- Roast hazelnuts at 175°C (350°F) for 10–12 min. Rub off skins in a towel.
- Blend hazelnuts in food processor 5–10 min until they turn into smooth butter.
- Add cocoa powder, coconut oil, condensed milk/syrup, vanilla, and salt.
- Blend until very smooth and creamy (scrape sides often).
- Transfer to clean jar. Cool to room temperature then refrigerate.
- Use on pancakes, toast, or fruits — rich homemade chocolate spread.
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