Almond Nutella is a great alternative to the hazelnut nutella that is available at the supermarket. I know many people who have hazelnut allergies and can't have nutella, so I wanted to come up with an alternative using almonds instead. My kids go crazy for this and 'claim' that its even better than the original. I love how this recipe doesn't contain any palm oil and has the best ingredients because we know exactly what went into it. This Almond Nutella lasts for 3-4 weeks in the fridge. It doesn't contain preservatives like the original so it can't stay out on the shelf forever.
If you don't have almonds, you can always use peanuts. Thats entirely up to you. Or even a mix of nuts. I love this recipe because I can pick the best nuts and use them. We don't exactly know the quality of ingredients used in Nutella. So this almond butter is always better!
Preparation Time 20 minutes
Yields 1 cup
150 grams milk chocolate
150 grams almonds
1 tablespoon vegetable oil
2 tablespoons sugar
1 teaspoon vanilla
a pinch of salt
Melt the chocolate. Add the oil and mix well. Set it aside to cool.
Place the almonds in a food processor. Grind them down until the oils come out. This should take around 10-12 minutes. It will be smooth and creamy.
Add a pinch of salt, sugar, vanilla and the melted chocolate.
Process until smooth.
Pour into a clean jar and store in the fridge.