Oh, don’t act like I’m the only one with no self-control. This recipe is a reader request! I’m smitten with nut butters and shocked I haven’t attempted one with hazelnuts yet. Things had to change.
Origins of Nutella
It’s believed that nutella was invented in the 1920s by an Italian pastry chef named Pietro Ferrero. He thought of the idea when seeing factory workers going to work with tomato and cheese sandwiches. He knew a sweet, chocolatey hazelnut spread would be an inexpensive, popular alternative for spreading on sandwiches. And he was right! The spread was originally called “Supercrema” but was changed to “Nutella” in the 1960s. Soon after that, it became wildly popular in Italy and later, throughout the world!
How to Make Nutella
This recipe is simple requiring just 4 ingredients and 30 minutes start to finish. It’s also delicious, vegan, gluten-free, and ridiculously close to the real thing. Win-win! It all starts with the hazelnuts, roasted to warm up the natural oils and loosen the skins. Then blendy blend! It all happens so fast. The nuts turn into butter and then you add the melted chocolate and give it a whirl and WHOA – you have homemade Nutella on your hands! The only thing left to do is figure out what to put it on… WafflesPancakesToastCakesCupcakesBanana BreadA spoon The options…oh, the glorious options. I think you guys are going to love this spread! It’s CreamyChocolatyRichPerfectly sweetSpreadableSimple& Versatile I tested this recipe two ways, knowing not everyone would want the melted-chocolate version. Although the melted chocolate yields a much creamier, superior Nutella, you can also substitute cacao or cocoa powder and sweeten it with maple syrup (see notes). See the texture/color difference below. Either way, still delicious! If you try this recipe, let us know how it goes! Leave a comment and rate it. And don’t forget to take a picture and tag it @minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
