My daughter loves so much but hearing a lot of bad reviews about it, I just don’t buy it so much. May be a jar in two or three months. I restrict her so much but as she loves that product, I searched for a recipe that can be made at home as a substitute for Nutella. Call me crazy for searching substitute for every thing available in the market. But reading about the oil used and the preservatives they use in products, it is better top come up with an alternative without al those chemicals. Yesterday there was an article in newspaper about the plastic rice and hubby was suggesting we buy the seeds instead of processed rice and remove the husk ourself ( kaikuthal arisi, we call)! I was like !!!!! But it is true. With a;ll the chemicals included in our food, we really need to go back to farming. Only then I think we can eat healthy food.
Hazelnut is used for nutella. As we don’t get hazelnut here, I opted for peanuts, that is why it is peanutella. It is like eating chocolate and peanut butter together. The original recipe says that this spread keeps good in room temperature for 2 weeks. But I couldn’t test it. My jar was over in three days. We used it for our Honey Oats Bread and for Peanutella Crack pie.
Nutella is very easy to prepare at home. The only difference is we don’t get that ultra smooth texture. The texture is slightly grainy. But who is going to mind if it is chocolate? My daughter certainly didn’t care. If you can get hold of hazelnuts, then just swap it instead of peanuts and you will be creating nutella at home. You need to roast the nuts and remove the skin before grinding them. Use a hand blender or your mixer to grind. Before adding all the other ingredients, you need to grind the nuts to a paste. At first it will be powdered. But keep on running the mixer and the nuts will release oil and become paste. Then just add all the other ingredients and grind. As home made version is grittier, you need to pass the ground mixture through a sieve to get rid of some grittiness.
Recipe Source: Splendid Table
Roasted Peanuts – 1 cup
Dark Chocolate – 340 gm
Refined oil – 2 tbs
Icing Sugar-3 tbs
Cocoa Powder – 1 tbs
Vanilla Essence – 1/2 tsp
In a hand blender, grind the nuts to paste. At first it will be powdered but after continuous grinding, the nuts will release oil and the mixture will become paste.
Chop and melt chocolate in a bowl either on a double boiler or in a microwave oven.
Allow it to cool completely.
Add icing sugar, oil, salt, vanilla and cocoa powder.
Run the mixer unbtil it blends with the nut paste.
Now finally add in the cooled melted chocolate and run the mixer until everything is incorporated.
Pour the paste into a sieve to get rid of all the gritty nuts.
Store in a clean jar in room temperature for up to 2 weeks. Use clean dry spoon whenever using.