Do you know what’s even better than hazelnut butter? We absolutely love it! Imagine this homemade Nutella with a touch of espresso. If you’re not a fan of caffeine, feel free to use decaf. And guess what? It’s super simple to whip up, and the best part – no palm oil!
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Homemade Nutella with Espresso
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 8 1x
- Category: Dessert
Ingredients
Scale
- 1 cup of roasted hazelnuts
- 1 cup of melted semi-sweet chocolate chips (check the note for details*)
- 1/4 cup of freshly brewed espresso
- 1/2 cup of powdered sugar
- 1 tablespoon of vanilla extract
- 2 tablespoons of unsweetened cocoa powder
- 1/4 cup of water
Instructions
- Start by pulsing those roasted hazelnuts in a food processor for about 3-4 minutes. You want them to turn into a smooth and creamy hazelnut butter. It might take a bit longer, but keep at it until you achieve that creamy consistency.
- Add in the powdered sugar, espresso, vanilla extract, cocoa powder, and a pinch of salt. Blend everything together until it’s well combined.
- Melt your chocolate and mix it in with a little bit of water.
- Blend all the ingredients until you get a nice, smooth texture. Now, you can spread this goodness over toasted bread or enjoy it with some fruit.
Notes
And a quick tip: To melt the chocolate, simply add the chocolate chips to a microwave-safe bowl and microwave in 30-second increments until it’s all melted.
Give it a try, and savor the delightful taste of your homemade hazelnut butter with a hint of espresso!
