Make Your Own Palm Oil Free Nutella!

While I have been presenting at schools here in Singapore many children and adults have been disappointed that Nutella contains palm oil. For many of you, it is your favorite treat. Guess what! Boycotting palm oil just got easier! This is a wonderful recipe for homemade, palm oil free Nutella! Nutella is all the rage now, in cupcakes and croissants, crepes and brownies. This Nutella recipe is easy, palm oil free, delicious, and can be used in any recipe in place of Nutella.

Homemade-Nutella Recipe

Hands-on time: 20 minutes | Total time: 30 minutes, not including time for cooling

Ingredients

• 1 cup hazelnuts
• 12 ounces milk chocolate, chopped
• 2 tablespoons canola oil
• 3 tablespoons confectioners’ sugar
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 3/4 teaspoon salt, more or less depending upon your preference

Directions

• 1. Preheat the oven to 350°F (176°C).
• 2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.) Let cool completely.
• 3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.
• 4. In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible–or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools. Scrape your homemade nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls. The nutella will keep on the counter for up to 2 weeks.

EASY TIP:

Let me share with you a nifty way to skin hazelnuts after they are toasted. Place them in a mesh bag that citrus is sold in (lemon, oranges and such) and rub the hazelnuts against each other over a sink. The skins will fall through the mesh, leaving the “naked” nuts in the bag. No messy towel clean up or nuts in separation to handle.

Good luck and have fun!

-Jungleheroes {:()}

Recipe source:

Leite’s Culinaria

http://leitesculinaria.com/78672/recipes-homemade-nutella.html#.UKSxqfdNfeU