Homemade Paleo Nutella (Refined Sugar Free, Dairy Free)
Homemade Paleo Nutella – made with just hazelnuts, cocoa powder and coconut sugar! A much healthier Nutella copycat hazelnut spread that is paleo, dairy free, refined sugar free, gluten free, grain free and clean eating.
This is big! Paleo Nutella! Get excited!
It is my new favorite late night snack with fruit. And since it is paleo, I don’t feel guilty enjoying it every night. And I do mean…every night.
Do you all love Nutella hazelnut spread as much as I do? It makes everything taste better, especially fruit. But I don’t love how much refined sugar and dairy it has in it. The #1 ingredient is sugar, which means there is more sugar than hazelnuts. Crazy!
After reading the ingredients, I tweaked them to make a paleo Nutella that was refined sugar free and dairy free.
I roast the hazelnuts to intensify their flavor. Then, I use my food processor to turn the hazelnuts into hazelnut butter. It only takes about 5 minutes since hazelnuts are so soft. Then I add in cacao powder, coconut sugar, a pinch of salt, and some water to thin it to that perfect Nutella consistency.
This recipe makes 2 cups of homemade paleo nutella. I store them in 2 of these half pint mason jars. I’ll keep 1 the fridge, and the other in the freezer. Love freezer safe mason jars! It will keep in the fridge for at least a month, and in the freezer for at least a year.
But in my house, I’m lucky if it lasts longer than a week before we eat it all, ha!
My latest obsession has been a cold Honeycrisp apple and some Nutella every night after I put the baby to bed. Such a delicious and healthy late night treat! And I can enjoy it guilt free since this paleo Nutella isPrint
- On a rimmed baking sheet, roast the hazelnuts at 300º for 20 minutes.
- Once the hazelnuts are cool enough to touch, rub them with a kitchen towel between your hands to rub off any excess hazelnut skin. You don’t need to get all of it, some skins are ok.
- In a food processor with the S Blade attachment, process the hazelnuts until creamy. About 5-7 minutes. I scrape down the bowl and lid once or twice.
- Add the coconut sugar, cocao powder and pinch of salt. Process another 2-3 minutes.
- With the blade running, remove to top pour spout and slowly pour in 6 tablespoons water. Process another 5 minutes until very creamy. Add in another 1-2 tablespoons of water if a thinner consistency is desired.
- Store in an airtight container. I store mine in 2 wide mouth 1/2 pint size mason jars, which are also freezer friendly mason jars. Will keep refrigerated for 1 month, and frozen for 1 year.
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