Homemade Chocolate Hazelnut Spread “Nutella” (Dairy Free, Paleo, Grain Free)
Hazelnuts contain a high amount of phytic acid so it’s best to soak (to neutralize the phytic acid) and then dehydrate them either in a dehydrator or oven. The low temperature dehydrating crisps the nuts without oxidizing the oils. As with all sweets, remember to consume in moderation.
Adapted from Bon Appetit
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
- 2 cups hazelnuts (soaked and dehydrated)
- 2 tablespoons maple syrup or honey
- 1 pound bittersweet chocolate (I used Enjoy Life Chocolate Chips)
- 8 tablespoons butter or coconut oil
- 1 cup heavy cream or coconut milk, room temperature
- 1/2 teaspoon Celtic sea salt
Instructions
- Place hazelnuts and honey in the bowl of a food processor. Process until a fairly smooth, buttery paste forms, about 2-3 minutes.
- Melt chocolate and butter in a double boiler and whisk until smooth. Slowly add the cream or coconut milk and whisk until smooth. Whisk in sea salt. Pour chocolate mixture into the food processor (the bowl of the processor will still have the ground nuts in it). Process until smooth (there will still be very small bits of hazelnuts throughout the mixture. Pour into glass jars and store in the refrigerator for up to 1 month.
Nutrition
- Serving Size: Makes about 4 cups