Y’all, when I was a kid, I could eat Nutella by the
JAR spoonful. I mean, I could probably do that with pretty much any nut butter. But Nutella is something special.
I have never met anyone who doesn’t love Nutella spread on just about everything. But there is just one problem for people with food sensitivities, there is dairy in it.
Yep, the traditional Nutella that we buy in our grocery stores has milk in it. So, since my stomach doesn’t appreciate regular dairy, I needed to make my own, and you can too! Everyone is entitled to enjoy a delicious chocolate hazelnut spread on their toast in the morning, in my opinion.
Ingredients in dairy-free nutella ->
- hazelnuts – you roast the hazelnuts for a few minutes to loosen up the skin and warm up the oils
- dairy-free chocolate chips – I used Enjoy Life chocolate chips, but you can use any brand of dairy-free chips you want
That’s it! Just 2 ingredients!
You don’t need to add lots of extra oils and sugar if you get your hazelnut butter niiiiice and creamy.
How to make Nutella ->
This recipe is simple, and really only takes about 30 minutes, start to finish. You just need a good food processor or blender (and some patience) to make the hazelnut butter. It is easy to do, but can take a little while for the hazelnuts to turn into a creamy spread. Just have a little patience, and it will happen.
Then melt the chocolate, and blend it in. DONE!
This homemade Nutella is dairy-free, gluten-free, much healthier than the original, and SO delicious. It won’t be hard to decide what to put it on, but let me give you some ideas…
- Gluten-Free Toasted Coconut Waffles
- Cinnamon Oat Pancakes
- Gluten-Free Sandwich Bread
- Grain-Free Cinnamon Banana Bread
- or straight to the face!
[Dairy-Free] Homemade Nutella
- 3 cups raw hazelnuts
- 2/3 cup dairy-free chocolate chips
- 1/4 tsp sea salt
- Preheat the oven to 350 degrees. Place the hazelnuts on a large baking sheet (dry, with no oil) and roast for 12-14 minutes. Keep an eye on them to make sure they don't burn, they only need to be lightly toasted.
- Remove the nuts from the oven and allow them to cool for about 5 minutes. Lay a kitchen towel flat on the countertop, and transfer the nuts onto the towel. Fold the towel over the nuts and use your hands to roll the nuts around and remove the skin. This doesn't have to be perfect, just get as much of the skin off as you can.
- Leave the excess skin on the towel, and transfer the nuts to a food processor. Blend until a butter is formed. This may take a while depending on your food processor. You will need to stop the processor and scrape down the sides every couple of minutes to keep things moving along. This will take 10-15 minutes.
- Meanwhile, heat the chocolate over a double boiler, or in the microwave at 30 second increments. Make sure you stir the chocolate often to prevent it from burning.
- Once you have a smooth and creamy hazelnut butter, add the melted chocolate and the sea salt to the food processor and blend for about 30 seconds.
- Transfer to a clean jar and store at room temperature. You can also store it in the fridge, but just be prepared for it to harden a bit. This is not a problem, you will just have to heat it up for a few seconds if you want it to be spreadable.