Gluten-Free Homemade Nutella
3 cups roasted unsalted hazelnuts
2 cans sweetened condensed milk
1 cup bittersweet chocolate (70% or more dark), chopped.
Preheat your oven to 350 degrees.
Place your nuts in a baking dish or sheet and bake for 12 minutes, stirring every 4 minutes to prevent them from burning. Set aside to cool.
Add the cooled, toasted hazelnuts to the processor bowl.
After about 5 minutes, your hazelnuts should be processed into a liquid. Scrape down the sides and the blade and process until there are no lumps remaining. Set the hazelnuts aside while you prepare the chocolate portion of the recipe.
The chocolate will need to be melted, so you can either use a microwave-safe bowl, or use the double boiler method on the stovetop. Whichever you choose, combine the chopped chocolate and condensed milk, in a bowl.
If you're using a double boiler, put the bowl on a pan of simmering water on the stovetop, and heat it, stirring frequently, until the chocolate melts and the mixture is smooth. If you're using the microwave, be sure to stir the mix after every 30 seconds to prevent overheating, and stop once everything is melted together.
Add the warm chocolate mix to the bowl of the food processor that contains the liquefied hazelnuts.
Process the mix for 1-2 minutes more, and Tada! Nutella made from scratch! Store in mason jars.