Homemade Nutella Recipe

Clean Eating Snacks
Green Dinosaur Smoothie

Let’s see, how to introduce this recipe?  Um, if you’ve had Nutella, then introductions really aren’t necessary except to say DID YOU KNOW YOU CAN MAKE IT YOURSELF?!  (Thank you! to the BAM member who shared that valuable tidbit.)  If you are unfamiliar with Nutella then really all you need to know is roasted hazelnuts and chocolate ready to be spread on pretty much anything (bananas, apple slices, toasted bread – all good choices)!

homemade nutella by build a menu

This is pretty simple, are you ready?

Homemade Nutella - Gluten and Dairy Free!
 
Ingredients
  • 2 cups of raw hazelnuts
  • 1 can of light coconut milk
  • ½ cup sugar (coconut sugar is amazing, if you have it)
  • ¼ tsp sea salt
  • 10 ounces dark chocolate
Instructions
  1. Preheat oven to 350 degrees.
  2. Put raw hazelnuts on a baking sheet and spread out evenly. Toast for 10-15 minutes until fragrant and appear lightly toasted. Remove from oven and place inside dampened towel. Rub hazelnuts together to remove as much skin as possible. Add to food processor and process until fine meal.
  3. Heat up the coconut milk, sugar and salt. Stir over medium heat until the sugar has fully dissolved into the coconut milk. Set aside.
  4. Melt dark chocolate and add to food processor with hazelnut meal. Process until becomes smooth.
  5. Once chocolate is incorporated, add in coconut milk and sugar mixture and process again until it is completely smooth and the texture of Nutella.
  6. Enjoy!
Notes
Makes 1.5 pints so store any leftover in the refrigerator.

Since we shared how to make it, you have to share how you use it.  Deal?

Enjoy.

The Build a Menu Gals

Clean Eating Snacks
Green Dinosaur Smoothie

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5 People have left comments on this post



» Lisa Holcomb said: { May 1, 2013 - 09:05:32 }

Well, for starters how about spread on apple slices? Toast or crackers? Love it on rice cakes. How about just scooping up a spoon full and eating it all by itself? YUMMO! Thanks Shani. I’m trying this one for sure!

» Lucie said: { May 22, 2013 - 02:05:16 }

Yum!! I just had to go completely dairy free because my breastfed baby has a cows milk protein sensitivity. Boy was I missing my Nutella! This is amazing!!! I promptly ate a giant spoonful an then spread some on homemade bread. Mine didn’t come out completely smooth but I blame my really old food processor. Still, the taste was spot on! I couldn’t tell the difference between that and the jarred stuff and this is probably better for you!
Question though – how long will this keep in my fridge??

» Shani said: { May 22, 2013 - 05:05:33 }

Hello Lucie. Our dairy free life began when my baby was just an infant, too. She’s 8 now but still my baby. 🙂 It’s hard at first, but if you ever need ideas, I’d be happy to chat. As for your question, um I don’t think it will last long in your fridge, at all. Too yummy! 😉 Seriously, that makes a pretty big batch so I looked it up. Most say about a month in the fridge but its never lasted that long for me to test the theory. Being the dairy free version would help the shelf life, I would think. Blessings to you on your dairy free journey!

» Emma parker said: { Mar 1, 2014 - 09:03:48 }

This is great…..6 months dairy free and finally chocolate back in the house!!!! Soooo happy 🙂
Can you confirm though what size can of coconut milk? First batch was really runny….not an issue as poured it over peaches roasted in honey and coconut sugar, served with “runny” Nutella and dairy free vanilla icecream….heavenly!
Want to make it again but ingredients so expensive here in NZ want to get it right!

» Karee
Twitter:
said: { Mar 7, 2014 - 06:03:44 }

Hi Emma, The cans we buy here in the US are usually 13-14 oz each. I hope that helps. Sounds like yours turned out really, really good, even if it was runny. Enjoy! ~ Karee



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