Back in the glorious days of my sons eating nuts and dairy, my oldest loved nutella on dinner rolls as a snack or lunch item. I decided to look for homemade nutella recipes online to see if there was something I could convert and oh my, there are scores of nutella fans out there, making homemade versions, making dairy free versions, making nut free versions~ I mean if you are looking to make your own nutella, by no means should you stop your quest here. There are hundreds of recipes out there, and most start with the raw seeds or nuts and are truly from scratch. After reading more than a few variations, I decided I didn’t want to go to the store a second time today to get the ingredients I lacked, so I’d just try a quicker, not-so-from-scratch way of making a chocolaty, nutty flavored spread. The sunflower butter I’d bought to replace my son’s peanut butter cravings never really satisfied him, so I grabbed that, the half bar of baking chocolate I had left over from something else, and a teaspoon of vanilla extract.
I melted the 2 oz of unsweetened baking bar on low heat while scooping 1/2 C of the sunbutter into the food processor. I added the 1 t of vanilla extract, and then the melted chocolate and processed until smooth, which didn’t take long. I really wanted to avoid the confectioner’s sugar most recipes called for in my research, but when I tasted the blend I knew it needed some sweetening, so I added 1 T honey and blended again. That was better.
My son tried it on a Maninis dinner roll when he got home from school and gave it a thumbs-up. (His mouth was full after all.) I will probably play around with this recipe a bit more, but for a quick fix, this works well.