I grew up with Nutella – couldn’t get enough of the stuff. I haven’t had any since eliminating dairy from my diet, until now.

If I had realized how incredibly easy it is to make this delectably toothsome treat, I’d have done so ages ago. Chocolate and hazelnut are two flavours that are made to go together. When you’re looking for a quick and simple sweet treat, nothing could be easier than slathering a decadent dollop of chocolatey goodness on a bit of rustic baguette that’s been toasted ever so slightly. Oh, yes.

I have collected several chocolate-hazelnut spread recipes. I decided to give this LA Times version a whirl first because it is so simple and spare. Some toasted hazelnuts, a little cocoa, sugar, vanilla, peanut oil and you’re done. The recipe calls for hazelnut oil – I used peanut oil instead and it was lovely. Store bought Nutella has milk in it and there are several recipes out there that, rather sensibly, incorporate soy milk powder. I fully intend to give that method a try too. Expect a homemade Nutella, take two post soon.

You know what the best part is, after the gorgeous taste? Calorie per calorie, you’re getting a lot more nutritional goodness out of the homemade stuff. The number one ingredient in store bought Nutella is sugar (number one!) – in the homemade stuff it’s hazelnut. Hazelnuts show up third in the ingredient list for store bought Nutella, after oil.

This version will do just fine. Chocolate. Hazelnuts. Pass the crusty bread.