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Homemade Nutella (Dairy-free, Refined-sugar-free)

I’ve seen recipes for Nutella floating around the internet for a while now, but I’ve always had a hard time believing that a homemade version could possibly taste even remotely like the store-bought stuff.

nutella-recipe

Boy, was I wrong.

This homemade version tastes better than the store bought stuff, and has a silky-smooth texture that makes it almost irresistible. In fact, it pretty much is irresistible in my home. I can’t help but reach for a taste every time I open my fridge door.

So, consider this your warning. Make this creamy, chocolate-y, homemade hazelnut spread at your own risk! (I have a feeling it would be just as addictive when made with any other type of nut, too.)

Homemade Nutella
Makes 8-10 ounces

Ingredients:

1 1/2 cups hazelnuts
1/2 cup coconut sugar
2 tablespoons cocoa powder, or more to taste
1 tablespoon melted coconut oil
6-8 tablespoons water
1 tablespoon pure maple syrup (optional)

Directions:

Preheat your oven to 300F and arrange the hazelnuts on a rimmed baking sheet. Toast the hazelnuts for 20 minutes at 300F, until their skins begin to crack. (This helps the skins slide off easier.) Allow the nuts to cool, then rub them in a dishtowel to help remove their skins. It doesn’t matter if you get every last speck of skin off– you just want to remove as much as is easily possible.

toast-hazelnuts

Place the peeled hazelnuts in the bowl of a large food processor fitted with an “S” blade, then process them into a creamy nut butter, stopping to scrape down the bowl if necessary. This process should take just about 5 minutes or less, and you should hear a “sloshing” sound when the hazelnut butter has reached a nice and runny consistency. Once you’ve got a smooth hazelnut butter, add the coconut sugar, cocoa powder, coconut oil, and 1/4 cup of water and process again until well combined.

how-to-make-nutella

Taste the chocolatey butter at this point, and if you’d like it slightly sweeter, add 1 tablespoon of maple syrup. If it’s already sweet enough for your taste buds, add another tablespoon of water, instead. At this point, you’ll want to continue to process the chocolate-hazelnut-butter, adding one tablespoon of water at a time until your desired consistency is reached. I used 6 tablespoons of water total (1/4 cup + 2 extra tablespoons) plus the 1 tablespoon of maple syrup to achieve my favorite glossy-looking results. If the sugar hasn’t dissolved completely for you at this point, continue to process the batch until it’s very smooth.

homemade-nutella

Store the finished spread in a sealed container in the fridge for up to a week. Enjoy!

5.0 from 1 reviews
Homemade Nutella (Dairy-free, Refined-sugar-free)
Author: 
Serves: 8-10 oz
 
A smooth and creamy chocolate hazelnut spread that's made with no dairy or refined sugar.
Ingredients
  • 1½ cups hazelnuts
  • ½ cup coconut sugar
  • 2 tablespoons cocoa powder, or more to taste
  • 1 tablespoon melted coconut oil
  • 6-8 tablespoons water
  • 1 tablespoon pure maple syrup (optional)
Instructions
  1. Preheat your oven to 300F and arrange the hazelnuts on a rimmed baking sheet. Toast the hazelnut for 20 minutes at 300F, until their skins begin to crack. (This helps the skins slide off easier.) Allow the nuts to cool, then rub them in a dishtowel to help remove their skins. It doesn't matter if you get every last speck of skin off-- you just want to remove as much as is easily possible.
  2. Place the peeled hazelnuts in the bowl of a large food processor fitted with an "S" blade, then process them into a creamy nut butter, stopping to scrape down the bowl if necessary. This process should take just about 5 minutes or less, and you should hear a "sloshing" sound when the hazelnut butter has reached a nice and runny consistency. Once you've got a smooth hazelnut butter, add the coconut sugar, cocoa powder, coconut oil, and ¼ cup of water and process again until well combined. Taste the chocolatey butter at this point, and if you'd like it slightly sweeter, add 1 tablespoon of maple syrup. If it's already sweet enough for your taste buds, add another tablespoon of water, instead. At this point, you'll want to continue to process the chocolate-hazelnut-butter, adding one tablespoon of water at a time until your desired consistency is reached. (I used 6 tablespoons of water total-- ¼ cup + 2 tablespoons extra-- plus the 1 tablespoon of maple syrup to achieve the glossy batch pictured in the photos.)
  3. Store the finished spread in a sealed container in the fridge for up to a week. Enjoy!

Notes:

  • If you’d prefer to use maple syrup instead of coconut sugar, you can replace the 1/2 cup of coconut sugar with 1/4 cup of maple syrup and reduce the water to just 4 or 5 tablespoons. The results aren’t quite as delicious as the recipe written above, but they’re still tasty.
  • I haven’t tried this using other nuts or seeds yet, but I think it would be worth a shot if you’d prefer to try something other than hazelnuts. As always, please share your results in the comments!

Reader Feedback: Are you a fan of Nutella or other chocolate nut butters? I see them popping up in stores everywhere, so I’m glad to know they’re so easy to make at home!

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