Nutella (Dairy-free)
Ingredients:
- 195 g (1½ cups) raw hazelnuts
- 25 g (¼ cup) cocoa powder
- 60 g (½ cup) powdered sugar or maple syrup
- 60 ml (¼ cup) neutral oil
- 4.3 g (1 tsp) vanilla extract
- 3 g (½ tsp) salt
- 60 ml (¼ cup) plant-based milk
Equipments:
Features:
Soy-Free
20 minutes or less
Gluten-Free
Grain-Free
Nutrition:
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Rub the skins off the hazelnuts while they're still warm from the oven, wrapped in a towel — they come off far more easily warm, and removing them keeps the spread from tasting bitter.
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.
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.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw hazelnuts adds crunch and a toasty, nutty richness. The cocoa powder adds rich, deep chocolate flavor. The powdered sugar or maple syrup brings natural sweetness with a hint of caramel depth. The neutral oil keeps the fat neutral so the other ingredients can shine.
Nutella (Dairy-free)
Ingredients:
- 195 g (1½ cups) raw hazelnuts
- 25 g (¼ cup) cocoa powder
- 60 g (½ cup) powdered sugar or maple syrup
- 60 ml (¼ cup) neutral oil
- 4.3 g (1 tsp) vanilla extract
- 3 g (½ tsp) salt
- 60 ml (¼ cup) plant-based milk
Equipments:
Features:
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The raw hazelnuts adds crunch and a toasty, nutty richness. The cocoa powder adds rich, deep chocolate flavor. The powdered sugar or maple syrup brings natural sweetness with a hint of caramel depth. The neutral oil keeps the fat neutral so the other ingredients can shine.
Prep:
Rub the skins off the hazelnuts while they're still warm from the oven, wrapped in a towel — they come off far more easily warm, and removing them keeps the spread from tasting bitter.
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.
