Dairy Free Nutella

Course: Breakfast, Brunch, Chocolate desserts, Desserts, Snacks, Spreads

Cuisine: European, North American

Prep Time: 30

Total Time: 30

Servings: servings (2 tbsp)

Calories: 195kcal

Author: Dini Kodippili

This is an improved dairy-free version of Nutella! It's a Dairy Free Chocolate and Hazelnut Spread, but also has a hint of coffee that makes it even more delicious!

EASY - Very easy recipe to follow, but a good food processor is required for best results.

Print Recipe

Ingredients

300 g roasted and skinned hazelnuts
100 g white sugar ½ cup
¼ tsp salt
3 tbsp dutch process cocoa powder
1 tsp heaped instant coffee granules optional
150 g vegan bittersweet chocolate melted and cooled
hazelnut oil or a neutral oil, to make the spread less thick if necessary

Instructions

A high powered food processor will be needed to get a smooth texture, as low quality food processors will not be able to run very long, and will not be able to get the smooth texture as well.
Place the roasted hazelnuts, sugar and salt in your food processor and start running it on low speed until the hazelnuts are chopped.
300 g roasted and skinned hazelnuts, 100 g white sugar, ¼ tsp salt
Increase the speed until the hazelnuts have been chopped finely, and then become a paste. This will take a few minutes, and you will have to scrape the sides of your food processor from time to time.
When the hazelnuts have been processed into a smooth paste, add the cocoa powder, instant coffee, melted chocolate and 3 tbsp of the brown sugar. Process on high speed for a couple of minutes until everything is mixed through.
3 tbsp dutch process cocoa powder, 1 tsp heaped instant coffee granules, 150 g vegan bittersweet chocolate
Taste and add more sugar IF it's not sweet enough to your liking.
If the paste is too thick, add oil 1 tsp at a time while running the food processor, until you get the desired consistency.
hazelnut oil

Nutrition