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Cloud Nine Nut Spread


  • • 1 cup Hazelnuts
  • • 12 oz. Milk Chocolate
  • • 2 tbsp. CannaOil
  • • 3 tbsp. Confectioners Sugar
  • • 1 tbsp. Unsweetened Cocoa Powder
  • • 1/2 tsp. Vanilla Extractk
  • • 3/4 tsp. Salt


1. Preheat the oven to 350°F

2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible.

3. Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.

4. In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible-or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain.

5. Scrape your homemade nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls. The nutella will keep on the counter for up to 2 weeks.

This homemade version almost tastes better than the store bought stuff, and has a silky smooth texture that makes it nearly irresistible. Perfect as a spread, dip, or filling.