Nutrionally Nice Nutella
A simple non-dairy, gluten-free Nutella packed with nutrients!
Servings Prep Time
1cup 20minutes
Cook Time
10minutes
Servings Prep Time
1cup 20minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Preheat oven to 350F. Place hazelnuts on a baking sheet and place in hot oven to roast for 5-10 minutes. If using raw nuts roast for closer to 8-10 minutes, if using pre-roasted nuts only roast them for 5-7 minutes.
  2. Remove from oven and place nuts on a clean, large dish towel. Using your hands, roll the nuts around on the towel to remove most of the hazelnut skins. Don’t worry if you don’t get all of the skins, removing most of the skins will yield a creamier Nutella spread.
  3. Place nuts in a food processor and process until smooth. This takes about 10 minutes and you may need to stop the processor a few times to scrap down the edges. Keep going until the spread is nice and smooth.
  4. Add in the cacao powder, maple syrup, vanilla and sea salt. Process again to mix together the ingredients. Taste and add a little extra sweetener if needed.
  5. Transfer the hazelnut spread to a clean glass jar. Store in refrigerator for up to two weeks (if it lasts that long).
Recipe Notes

MODIFICATIONS

For a more chocolately and less “nutritionally nice” version, use melted non-dairy chocolate instead of the cacao powder and maple syrup.  Simply swap these two out for about half a cup of chocolate chips.  Melt the chocolate over a double broiler or in the microwave.  Add melted chocolate in step 4 along with the vanilla and sea salt.  This will yield a creamier version.