Dairy Free Nutella

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Skip the store bought stuff, and make your own dairy free nutella at home. This homemade chocolate hazelnut spread is comes together in under 30 minutes and you get to control the ingredients while avoiding dairy. Makes about 3 cups.

Prep Time15

Total Time15

Course: Condiments

Cuisine: Italian

Keyword: chocolate hazelnut spread, dairy free nutella, hazelnut chocolate spread, homemade nutella, homemade nutella recipe, is nutella dairy free, nutella recipes homemade, nutella spread, nutella vegan, nutella vegan recipe, recipe for homemade nutella, vegan nutella

Servings: servings

Calories: 169kcal

Author: Melissa Belanger

Ingredients

1 pound raw hazelnuts
3 tablespoons coconut oil
1/2 cup cocoa powder
1/2 cup semi-sweet chocolate chips dairy free
1 teaspoon vanilla extract
1/2 - 3/4 cup powdered sugar

Instructions

Roast & peel the hazelnuts. Preheat oven to 350˚F and line a baking sheet with parchment paper. Add hazelnuts and roast for 10 - 15 minutes, or until the skins have darkened.
Remove the roasted hazelnuts from the oven and allow them to cool for a few minutes. Transfer them to a clean kitchen towel. Wrap the towel (or top with another) and rub until most of the skins come loose.
Make the nut butter. Discard skins and place the peeled hazelnuts and coconut oil into the bowl of a food processor or a high speed blender. Process for about 3 minutes, scrapping the sides as needed, or until smooth. Don't rush this step.
Add remaining ingredients. Add the chocolate chips, cocoa powder, vanilla extract, and 1/2 cup powdered sugar. Process for a few more minutes, or until smooth. Taste and add more powdered sugar if desired.
Storage: Transfer the spread to an airtight container and refrigerate for about 2 hours to allow it to thicken. This hazelnut spread will keep for up to 2 weeks in the fridge.

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