Homemade Nutella Recipe - Gluten-Free, Dairy-Free, Refined Sugar-Free
A rich and naturally sweetened chocolate hazelnut spread made with roasted hazelnuts, cocoa, honey and almond milk. Easy to make and free from gluten, lactose, and refined sugar.
Equipment
Ingredients
- 250 g Hazelnuts roasted and peeled
- 100 g Honey or maple syrup
- 30 g Raw cocoa powder
- ¼ tsp Vanilla bean paste
- ⅛ tsp Salt
- 120 g Almond milk homemade, store-bought or other unsweetened plant milk
Instructions
- Roast the hazelnuts: Preheat the oven to 180°C (350°F). Spread the hazelnuts on a tray and roast for 10 - 12 minutes until fragrant. Let cool, then rub with a kitchen towel to remove skins.
- Blend the hazelnuts: Add hazelnuts to a high-speed blender or food processor. Blend until creamy. You can leave it slightly coarse for a crunchy version.
- Add remaining ingredients: Add cocoa powder, honey or maple syrup, vanilla and almond milk. Blend until smooth.
- Adjust texture: Add more almond milk for a thinner spread or a bit more sweetener if needed. Pulse several times again to incorporate.
- Store: Transfer to a jar. Store in the fridge for up to 4 weeks. Bring to room temperature before serving.
Notes
For a shortcut, use 250g 100% hazelnut butter instead of roasted hazelnuts.
Keep it in a jar in the fridge for up to two weeks.
Happy nutelling!!!
YourDani x x
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