Healthier Nutella Recipe (Dairy-Free, Vegan) #10DaysOfGiftmas
- Published on: 14 December, 2015
- Last update: 25 January, 2016
Oh man. Today’s #10DaysOfGiftmas is my favorite one yet…. because, well, who doesn’t want to get homemade Nutella for Christmas?! I know I wouldn’t be complaining!
There’s really not much I have to say about this recipe besides the fact that if you’re a guy looking to win over the girl of your dreams, this chocolate jar of love will be your secret weapon during the holidays. And of course, it’s gluten-free, dairy-free and happens to be vegan, unlike the classic Nutella that unfortunately contains a common allergen, skim milk powder.
This delicious chocolate hazelnut spread is made with all organic ingredients and can even be packaged into mini jars to make stocking stuffers for the whole family. I made my aunt brunch this morning and drizzled some over coconut banana crepes. Best. decision. ever.
These ‘crepes’ are the healthiest version you’ll probably ever find; the pancake itself is not an actual pancake… it’s a raw coconut wrap I bought on Amazon, made out of pure coconut meat & water. I lightly toasted it, layered in the banana, folded it over and worked some magic with the strawberries and Nutella.
I started out using my Blendtec for this recipe but quickly decided that was not a good idea. Nutella and nut butters are best made in food processors, and I own the best one ever ever made. I quickly transferred the mixture to my processor and worked like a charm. I would love to tell you where to get one, but unfortunately it was made in the 70s (?) and passed down to me by my parents. This thing is a “bull,” as my boyfriend says! I don’t think they make motors like this anymore. Isn’t it crazy how appliances get more plasticy/flimsy as the years go by?
- 2 cups toasted hazelnuts, peeled
- 1/2 cup coconut oil, melted to a liquid state
- 1 cup powdered cane sugar, coconut sugar, or xylitol (I processed the granules into a fine powder using my coffee grinder)
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon pink himalayan sea salt
1. Blend the hazelnuts and coconut oil in a food processor until they form a paste.
2. Add the remaining ingredients and continue blending, scraping down the sides as necessary, until it is as smooth as possible.
3. Transfer your homemade nutella into an air-tight jar and store in the refrigerator for up to 2 weeks. It will be best to make this right before your holiday event so that it’s super fresh for your loved ones!
Hope you enjoy, and I’ll see you tomorrow for Day 5! x