Chocolate Almond Butter-even if you’re not a fan of Nutella, you’ll love this version using almonds!
I like to be a good mom. I like to be the cool mom. So I buy my kids Nutella. They love it. Nutella is one of those things you either like or you don’t. I don’t. And honestly, I never really thought about it. I’m not a big jelly eater either. Peanut Butter and Jelly sandwiches, I think I’ve had maybe one in my entire life. So the Nutella craze didn’t faze me in the least.
I never even thought about why I didn’t like this chocolaty spread that everyone else just raves about. I just went on with life.
So I’m snooping around Silvia’s Cucina facebook page and I find this photo for Homemade Nutella. I share it on my page because that’s what I do, I share yummy photos with my friends. I don’t think anything more about it and go on about my business. At the grocery store, I’m restocking my baking pantry and I notice the slivered almonds. Hmmm, maybe I’ll try that recipe from Silvia’s. I pop the 5 ounce bag in my cart and finish with the rest of my shopping.
I can now tell you why I don’t like Nutella. It’s the Hazelnuts! I am so in love with this Homemade “Nutella” I made 3 batches, using up all my almonds. I had to test out the cocoas, with and without the instant coffee. I wanted to be thorough for you. And maybe I wanted to keep licking spoons.
Making this takes no time at all and with Nutella running $5.00 and up a jar, I think we’ll be sticking with this homemade version from now on!
Chocolate Almond Butter
adapted from Silvia’s Cucina
Chocolate Almond Butter or Homemade Nutella
Ingredients
- 1/3 heaping cup of slivered almonds
- 3 tablespoons oil, I used vegetable
- 1/2 cup cocoa-I used Hershey's both regular and special dark
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar
- 1 teaspoon instant coffee granules (optional but really good in it)
- 1 can (14 ounces) sweetened condensed milk
Instructions
- In a food processor or grinder, I have a handy dandy chopper, ground almonds to a paste (or as fine as you can get them.)
- Once almonds are ground, add oil, cocoa, vanilla, brown sugar and coffee granules (if using) to your food processor. Blend for 20-30 seconds, to combine.
- In a small saucepan, over low heat combine paste with about 1/3 of the sweetened condensed milk.
- Stir until smooth then add another 1/3, stir again, then add remaining milk. Continue stirring until mixture is smooth and sugar is completely dissolved.
- Transfer to jars or other storage container.
- Once completely cool, store in refrigeratorfor up to 3 weeks. When using, if thick, just microwave for a few seconds to soften and make spreadable. After licking that spoon, and Yes I licked it! I had to try this out on something other than a slice of bread.
Just 6 ingredients, a Food Precessor and a small sauce pan.
Process your almonds until a paste is formed, add the cocoa powder, oil, brown sugar and vanilla extract.
Heat on stove over low heat, adding the sweetened condensed milk, until smooth. Then pour into jars.
This also makes a nice gift, just add a little ribbon to the jars.
By the spoon, on a slice of bread or toast, spread on crescent rolls and then baked as normal, this spread is good any way you choose to try it! I can’t wait to try out all those Nutella recipes with this stuff.
Want more food in jars?
Homemade Dulce de Leche Caramel
Sarah Carletti says
I printed and I’m so making this!
Carrie's Experimental Kitchen says
I was just talking to someone yesterday about Silvia’s homemade Nutella but my friend has children that are allergic to tree nuts and peanuts. So I was going to try it out with sunflower seeds, I wonder how that would come out. This one with almonds sounds delicious (I prefer almonds over hazelnuts too!) Great adaptation Joan! ๐
Joan@chocolateandmore says
Carrie, I’ll bet the sunflower seed would be wonderful! let me know how it comes out!
Anonymous says
This sounds so good. I can’t wait to try it ๐
The Cooking Actress says
Ooooh see I love hazelnuts–but this chocolate almond butter looks like I’d fall in love with it too ๐
Jessica says
OMGosh! Great idea! I FINALLY just bought myself a food processor so I can totally make this! I was actually inspired to make something similar this weekend, take a look: https://jessica-healthymommyhealthybaby.blogspot.com/2012/08/meatless-monday-sugar-free-dairy-free.html.
Lesa @Edesias Notebook says
One more reason I really need a food processor! Looks amazing, Joan!
Joan@chocolateandmore says
Lesa, I don’t have a full size food processor, I have a Handy Dandy Chopper by Black and Decker that I’ve had for at least 10 years, it only holds about a cup and a half but worked perfect for this!
Laura (Tutti Dolci) says
How scrumptious, I really need to make my own Nutella!
Hayley @ The Domestic Rebel says
Oh. My. Goodness. Joan, I need this and a spoon and I’m done for. Done for, I tell you! How delish is that?!
Mary Hudak-Collins says
Oh, this looks so tasty! I haven’t made Nutella in several months. I do mine just a bit different by processing until the nuts have become a ‘butter’. That does away with the granules. And, being dairy free and unable to use the milk, it makes it much easier to have a spreadable blend. Thank you so much for sharing ๐ I would like to invite you to share your recipe in our linky. It can be found here: https://allergiesandceliac.com/?p=258 Have a great week!
Joan@chocolateandmore says
Mary, thanks for sharing an alternative way to make this. I know lots of people have allergies and are always looking for ways to adapt their favorite recipes.
Jamie @ Love Bakes Good Cakes says
Oh my gosh, Joan – I think I love you! How great is this?!? I’ll be getting supplies on my next shopping trip!
Jamie @ Love Bakes Good Cakes says
Thank you for sharing at All My Bloggy Friends last week. I can’t wait to see what you share this tomorrow! ๐
Anonymous says
How long will this store, and do we refrigerate or pantry?
Joan@chocolateandmore says
That’s a good question, all of the ingredients have a long shelf life but just personally I wouldn’t keep it more than a month and I’d keep it in the refrigerator.
kellisretrokitchenarts says
Oh how incredible!! Now I want some of this on top of some pound cake!
Dorothy @ Crazy for Crust says
I have to try this!!!!
Anonymous says
I have whole almonds in the pantry. What is the total amount of almond grains used, or can I just use 1/3 cup of whole almonds?
Joan@chocolateandmore says
If your almonds are already ground, you’re looking for about 1/3 cup. I would probably use a heaping 1/2 cup of whole almonds to make up for the air space you’ll have between nuts.
Anonymous says
Thanks, cannot wait to make this!
Anonymous says
Does anyone know if this could be canned? And would it need to be water bathed or put in the pressure canner? Hmmmmmmm…
Julie ~~ angelflyerjdl@yahoo.com
Joan@chocolateandmore says
I wouldn’t recommend canning this, it would over cook the sweetened condensed milk and change it. Best to just keep in the fridge. in my house this stuff isn’t lasting long. I made 3 batches and I’ll have to make more next week.
Jen @ Savory Simple says
I like Nutella but I’ve never been crazy about it the way a lot of people are. It’s so rich! But I love the idea of making it from scratch!
Beth Michelle says
I love Nutella. I could probably eat a whole jar in one sitting if left to it!! This homemade almond butter looks just as delicious. I will for sure be trying this out.
Anonymous says
Would shop bought ground almonds be ok to use as I don’t have a processor to grind mine? ๐
Anonymous says
Would shop bought ground almonds be ok to use as I don’t have a processor to grind mine? ๐
Joan@chocolateandmore says
Yes, they would, I was just using what I had in the cabinet!
CJ - Food Stories says
I am so pinning this ๐