Roasted Hazelnut Spread

Okay, gang!  I finally “perfected” my faux Nutella recipe.  It doesn’t taste just like Nutella, but I really do like it!  I’ll do a little step-by-step photo montage (sorry, but my camera’s not a food-quality camera–I mean, it could be but I’m too lazy to learn right now…), then I’ll post the tighter recipe and nutrition facts.

Roast 350g of raw hazlenuts in 350 degree oven for 16 minutes, stirring every 4-5 minutes.

Add 100g Natural Unsweetened Cocoa to a food processor

Add 225g Powdered Sugar to the food processor

Add 75g Instant Nonfat Dry Milk Mix

Blend until fully mixed

Allow Roasted Hazelnuts to cool (about 20 minutes) and rub as much of the skins off as possible

Add Roasted Hazlenuts to the food processor; blend until the mixture looks like sand.

Pour 1oz of vanilla into spinning blender.

Pour 8oz of canola oil into spinning blender.
And it’s done!
This recipe makes 3.5 cups, or 56 Tablespoons, or 28 Servings
Roasted Hazelnut Spread
350g Raw Hazelnuts
100g Natural Unsweetened Cocoa
225g Powdered Sugar
75g Instant Nonfat Dry Milk Mix
8oz Canola Oil
1oz Vanilla

If you try making this, let me know what you think!


4.5 miles ran

7 miles biked
50 sit ups
50 push ups
read the bible
read my devotion
date with Anna
60 minutes on the exercise bike
75 minutes on the elliptical
7.5 miles walked/ran
7 miles biked

200 situps
200 push ups
read the bible
read my devotion
2 dates with Anna

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One Response to Roasted Hazelnut Spread

  1. Kimberley says:

    It looks great but I could never eat it. I had a Nutella "incident" a couple of weeks ago. It is not allowed in my house.Thanks for the photographic montage!

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