Homemade Nutella (Dairy Free)

Omg-zies. I had no idea it was possible that something could be so mind-blowingly delicious. This is a must-make. Immediately.

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Nutella is uber-yummy right? Well somehow, with a little bit of ingredient experimentation, the hazelnut-chocolate spread went from just nutella to BOOM! NUTELLA! And even more amazing, is that it’s possible to create this drool-worthy picture-perfect marriage of flavors without an ounce of dairy ingredients! 20 Minutes, 6 ingredients, and you are on your way to a much more delicious life…

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Do you have any food allergies or intolerances? Or maybe have a family member who does? I struggle with multiple food allergies, and although dairy is not one of them, I know a lot of you out there are allergic to it! My amazing and beautiful sister Marti is one who’s allergic to dairy;

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(Nope-we just cannot take a normal-looking picture together-Ha!) it makes it impossible for her to be able to eat anything with Nutella in it… which is just sad, no way around it! So I wanted to make it possible for all those out there who can’t have dairy to be able to eat Nutella too. And guess what dairy-eating folks? You won’t even miss the milk in this recipe…in fact, you might even like it better! My husband Nate, after taste-testing my final draft of this recipe said that he never wanted to see another bottle of the store-bought stuff in the house again, and asked if he could just have the whole bowl for dinner! Ha-what a nerd! ☺ Love you babe!

 

So to make this Fan-waitforit-Tastic Homemade Nutella, here’s all you need:

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The key to a successful homemade Nutella, is processing the hazelnuts VERY well. Including the time it took to scrape down the sides of the food processor, it took me about 5 minutes to blend these down to a smooth consistency. Granted, my food processor is not the awesomest quality, but it still does the trick! If you have a high-quality, high-powered blender or food processor, it may take you less time than it took me. You want the consistency to resemble a fairly-smooth almond/peanut butter before you add any of the other ingredients.

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The other key to this recipe is to gradually add in the coconut oil. Begin processing all the ingredients using just 2 Tablespoons of coconut oil, and process for about a minute. If that amount is too dry, turn off the processor and drizzle in another tablespoon, and restart the processor for another minute or so. Repeat with another tablespoon if the consistency still looks too dry. My final batch used 3 tablespoons to reach the consistency I liked.

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Feel free to double the recipe if you want more Nutella (and believe me, you will!) My processor only really works on small batches, so this recipe will yield about 1 cup of Nutella.

 

Please, don’t wait another second! Your mouth wants this heavenly goodness RIGHT NOW…don’t let it suffer!

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Homemade Nutella (Dairy Free)
Author: 
Recipe type: Chocolate-Hazelnut Spread
Serves: 1 cup
 
20 Minutes and 6 ingredients are all you need to make this mind-blowingly delicious dairy-free Nutella! You'll never want the store-bought stuff again!
Ingredients
  • 1 Cup Dry Roasted Hazelnuts (Make sure they are mostly peeled-I got mine from Trader Joes, and they were all ready to blend. If your hazelnuts are raw and still have the skins on, you will need to roast and peel them before processing)
  • ½ Cup Powdered Sugar
  • ¼ Cup Unsweetened Cocoa Powder
  • 1 teaspoon Vanilla Extract
  • ¼ teaspoon Salt
  • 2 to 4 Tablespoons Melted Coconut Oil
Instructions
  1. In the bowl of a high-powered blender or food processor, blend/process the hazelnuts until they have formed a smooth paste (similar to that of almond or peanut butter), scraping down the sides as needed. It took me about 5 minutes to reach this consistency in my food processor.
  2. Add all other ingredients to mixing bowl, using just 2 Tablespoons Coconut oil and process until all ingredients are combined, about 1-2 minutes, scraping down the sides of the bowl as needed.
  3. If the mixture is too dry, turn off the blender/processor, and add another Tablespoon of Coconut Oil. Turn the processor back on, until all ingredients are fully combined. Repeat this step with remaining Tablespoon of Coconut Oil if spread is still too thick. My Nutella used 3 Tablespoons of the Coconut Oil to reach the correct consistency. (Spread consistency should resemble that of almond butter when you have the right amount of oil.)
  4. Store in the refrigerator in a tightly sealed container for up to 3 weeks.

 If you love Nutella as much as I do, you’ve gotta try these:

Chocolate Chip Banana Cupcakes with Nutella Frosting

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Chocolate Chunk Nutella Cookies

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Nutella Krispy Treats

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