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Nutella (Dairy-free)
Spreads
Ingredients:
- 195 g (1½ cups) raw hazelnuts
- 25 g (¼ cup) cocoa powder (unsweetened)
- 60 g (½ cup) powdered sugar or maple syrup (adjust to sweetness)
- 60 ml (¼ cup) neutral oil (like sunflower or light olive oil)
- 1 tsp vanilla extract
- ½ tsp salt
- 60 ml (¼ cup) plant-based milk (almond, oat, or soy), optional for creaminess
Equipments:
- Baking sheet
- Clean kitchen towel (for skins)
- Food processor or high-speed blender
- Airtight glass jar for storage
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nutrition:
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Instructions:
- Roast the Hazelnuts
Preheat oven to 175°C (350°F). Spread 195 g (1½ cups) raw hazelnuts on a baking sheet and roast for 10–12 minutes until skins crack and nuts are fragrant. - Remove the Skins
Wrap warm hazelnuts in a clean kitchen towel and rub vigorously to remove most of the skins. - Blend
Place hazelnuts in a food processor and blend for 5–7 minutes, scraping the sides as needed, until completely smooth and creamy. - Add Remaining Ingredients
Add 25 g (¼ cup) cocoa powder, 60 g (½ cup) powdered sugar or maple syrup, 60 ml (¼ cup) neutral oil, 1 tsp vanilla extract, ½ tsp salt, and optional 60 ml (¼ cup) plant-based milk. Blend until smooth and spreadable. - Adjust and Store
Add more oil or milk for a thinner spread. Transfer to an airtight jar. Refrigerate for up to 2 weeks.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
Notes:
- Blending hazelnuts takes patience — keep going for 5–7 minutes and scrape sides regularly until truly creamy.
- The more skins you remove, the smoother and less bitter the final spread.
Storage:
- Refrigerate in an airtight jar for up to 2 weeks. Let sit at room temperature for 10–15 minutes before spreading if it’s too firm.
Swaps:
- Use maple syrup instead of powdered sugar for a less sweet, more natural version.
- Replace hazelnuts with almonds or cashews for a different nut butter chocolate spread.
Tips:
- Roasting is the key step — it deepens the hazelnut flavor dramatically and makes the skins easier to remove.
Nutella (Dairy-free)
12 Tbsp
Prep 20 min
Roast 10–12 min
Ingredients:
- 195 g (1½ cups) raw hazelnuts
- 25 g (¼ cup) cocoa powder (unsweetened)
- 60 g (½ cup) powdered sugar or maple syrup (adjust to sweetness)
- 60 ml (¼ cup) neutral oil (like sunflower or light olive oil)
- 1 tsp vanilla extract
- ½ tsp salt
- 60 ml (¼ cup) plant-based milk (almond, oat, or soy), optional for creaminess
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Instructions:
- Roast the Hazelnuts
Preheat oven to 175°C (350°F). Spread 195 g (1½ cups) raw hazelnuts on a baking sheet and roast for 10–12 minutes until skins crack and nuts are fragrant. - Remove the Skins
Wrap warm hazelnuts in a clean kitchen towel and rub vigorously to remove most of the skins. - Blend
Place hazelnuts in a food processor and blend for 5–7 minutes, scraping the sides as needed, until completely smooth and creamy. - Add Remaining Ingredients
Add 25 g (¼ cup) cocoa powder, 60 g (½ cup) powdered sugar or maple syrup, 60 ml (¼ cup) neutral oil, 1 tsp vanilla extract, ½ tsp salt, and optional 60 ml (¼ cup) plant-based milk. Blend until smooth and spreadable. - Adjust and Store
Add more oil or milk for a thinner spread. Transfer to an airtight jar. Refrigerate for up to 2 weeks.
