How to Make Homemade Nutella (dairy-free, vegan, paleo)
Homemade nutella is easy to make and uses high-quality ingredients such as raw hazelnuts, cacao powder and unrefined coconut sugar.
Five videos are now done (in just a little over a month), can you believe it? Well, you guys are too nice so of course you’d never say no, but I fully admit to being a little shocked. I’d been dreaming of doing videos for the last year but just couldn’t quite pull the trigger. Between overseas travel, blog stuff, lots of technology excuses and well, nerves, they always got pushed toward the bottom of my list. But now, look, I’m a full-fledged YouTuber!
It makes so much sense to incorporate video, especially into a website that’s all about healthy food and cooking. In fact, for many of you, cooking and becoming comfortable in your kitchen may be an entirely new endeavor. So I’m hopefully that these little videos of mine nudge you to try something that you may not have tried before. Case in point…homemade nutella.
Watch the video and learn how to make homemade nutella:
As I was filming this “healthy basic” video I actually debated (for probably far too long) if I should say “healthy basic” as I usually do at the beginning of the video. I guess I felt a little guilty saying “nutella” and “healthy” in the same sentence. I mean, it’s a chocolate spread! But the honest truth is that while this is clearly not the healthiest of the “healthy basics” videos I’ve made, it’s still far healthier than the version you’ll buy at the store, where the first ingredient is sugar and includes dairy and soy.
This version on the other hand starts with toasted hazelnuts (which make your house smell amazing) and includes raw cacao powder which is known for it’s potent antioxidant benefits. Sure, it’s still sweetened with coconut sugar, but I include far less than the commercial counterpart. And that my friends right there is why you should “home-make” everything…you’re in control.
One quick note about this homemade nutella recipe. Many times you can replace maple syrup or honey for coconut sugar, but you can’t in this recipe. I tried it and it made the whole thing seize up, to no longer be beautifully spreadable. I even tried re-thinning it with oil and water, but it never returned to the perfect consistency of this version. So stick with coconut sugar or an organic powdered sugar.
And if you’re wondering, what should I put this on? Three words. Cassava flour crepes (oh, you know I’ll be doing a video on those soon as well).
- Preheat your oven to 350 degrees fahrenheit.
- Place the hazelnuts on a sheet pan and spread them out. Cook for 10-12 minutes, or until the skins become dark and cracked.
- Let the hazelnuts cool to the touch, then transfer them to a kitchen towel and rub them until the majority of the skins have been removed.
- Place the hazelnuts into a food processor and blend for 5-6 minutes, or until you have a creamy hazelnut butter. Add the oil and blend for another minute.
- Add the sugar, cacao and vanilla and blend until fully combined. If you can powder the coconut sugar in a spice grinder before combining, even better.
- Pour the nutella into a storage container (where it will firm up slightly as it cools) or enjoy immediately.
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