Homemade Nutella Recipe
Learn how to make your own healthy Nutella. This chocolate-hazelnut spread is sweetened with pure maple syrup and dates. It is naturally gluten-free, dairy-free and vegan.
Equipment
- high speed food processor or blender
Ingredients
- 1 cup hazelnuts
- ½ cup cashews
- ¼ teaspoon salt
- ¼ cup cacao powder
- ¼ cup pure maple syrup
- ¼ cup nut milk
- 3 tablespoon coconut oil
- 1 tablespoon tapioca flour
- 3 medjool dates soaked in water
- 1 teaspoon vanilla extract
Instructions
- Roast the hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet in a single layer. Roast them in the preheated oven for about 10-12 minutes until the skins darken and start to crack. Once roasted, remove the hazelnuts from the oven and let them cool slightly.
- Remove hazelnut skins: After the hazelnuts have cooled a bit, place them in a clean kitchen towel and rub them together to remove the skins. Don't worry if some skin remains—it adds a nice flavor.
- Blend nuts: In a high-speed blender or food processor, add the roasted hazelnuts, cashews and salt. Blend on high until the nuts start to break down and form a flour-like consistency. This might take a few minutes and you may need to scrape down the sides of the blender occasionally.
- Add cacao powder and maple syrup: Once the nuts are fully blended, add the cacao powder and maple syrup. Blend again until everything is well combined. Taste and adjust the sweetness by adding more maple syrup if needed.
- Heat nut milk and coconut oil: In a small saucepan, gently heat the nut milk and coconut oil over low heat until the coconut oil is melted. Stir well to combine.
- Add tapioca flour: In a small bowl, mix the tapioca flour with a couple of tablespoons of the warmed almond milk-coconut oil mixture. Stir until the starch is fully dissolved.
- Combine mixtures: Pour the tapioca starch mixture back into the saucepan with the remaining almond milk and coconut oil. Heat the mixture over low-medium heat, stirring constantly, until it thickens. This will help give the “Nutella” a smooth and spreadable consistency.
- Blend everything together: Add the thickened mixture from the saucepan into the high-speed blender or food processor, along with the three soaked, pitted dates and vanilla. Blend again until everything is well combined, and you achieve a silky-smooth texture. Here, you can slowly drizzle more coconut oil (be sure to warm the oil again in order for it to become liquid) if you want the “Nutella” to have more of a sheen.
- Transfer and store: If storing for later use, carefully pour your healthy “Nutella” into clean and dry glass jars.* Let it cool to room temperature before sealing the jars. Store in the refrigerator for up to 2-3 weeks.
Notes
For ingredient list and substitution information please see the post above.
Storage
Store in a glass container in the refrigerator for 2-3 weeks. Discard when it begins to smell off. You may need to stir before using.
Nutrition
Calories: 249kcal | Carbohydrates: 22g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 79mg | Potassium: 285mg | Fiber: 3g | Sugar: 14g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
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