200-400 grams chocolate bars of your choice - I use 1/2 dark and 1/2 milk
(for dairy free use Lindt 99% chocolate or plain cocoa and sugar to taste.)
200-400 grams ground hazelnuts or almonds - your choice
break up the chocolate into a pan (or glass container if using the microwave) and add about 1/4 cup walnut oil. slowly melt over low heat, stirring constantly (micro - med heat & stir every 30 seconds). Do not let ANY water get into the mixture. When the chocolate is melted, it should be a thick fluid - about the consistency of fluid honey or a tad thinner. If too thick, add a bit more oil. Amount of oil needed will vary on what kind of chocolate you use.
Stir in nuts until it makes a thick paste - about the same weight of nuts as chocolate. This will keep @ room temperature for several months. I know it will keep in a cool cellar for 8 months or more - because I hid a jar and forgot about it. The DH was thrilled when I found it!! Usually it doesn’t hang around that long. Europeans use it as a spread on bread for breakfast or snacks. this version also makes a fabulous filling for cakes, or ‘glue’ for pairs of cookies. It will stiffen up when cool, but should still be spreadable. If you find it’s not, warm briefly to use, and use more oil in the next batch.
Nut free, dairy free:
500 gram jar of spun honey (the spreadable kind, not runny-honey)
3-5 heaping tablespoons of dark (NOT Hershey’s) Cocoa
Warm the honey for just a very few seconds in the microwave. just enough to warm it so you can stir it - but not enough to melt it.
Carefully stir the cocoa powder into the honey. Stir until completely blended.
Why do you want to make these instead of buying Nutella? If you have food allergies, the answer may be obvious. But even if you don't modern Nutella isn't real food.
Also via Hillary: Nutella these days is: 13% hazelnuts, with the rest being hydrogenated vegetable fats and chocolate.
OK folks: I'm hungry now!