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    You are at:Home»Dairy-Free Recipes»Breakfast»Dairy-Free Nutella (Healthy and Homemade!)

    Dairy-Free Nutella (Healthy and Homemade!)

    5
    By Alisa Fleming on March 31, 2014 Breakfast, Condiments and Salad Dressings, Dairy Free Desserts, Dairy-Free Recipes

    This recipe for dairy-free nutella is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Jessica Stier of Desserts with Benefits. To qualify, the recipe contains 8 ingredients or less, but includes Almond Plus Protein Almond Milk by So Delicious Dairy Free.

    Healthy Homemade Dairy-Free Nutella

    Healthy Homemade Dairy-Free Nutella

    So Delicious Dairy Free Recipe Madness Contest - BadgeJessica uses hazelnut oil for a double dose of nutty flavor. If you can’t locate it, use another nut oil or a neutral oil, such as rice bran.

    For more details about the recipe contest, see this post: https://www.godairyfree.org/news/march-recipe-madness-contest

    Special Diet Notes & Options: Homemade Dairy-Free Nutella

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.

    Healthy Homemade Dairy-Free Nutella
     
    Print
    Prep time
    10 mins
    Total time
    10 mins
     
    Author: Jessica Stier
    Serves: a lot
    Ingredients
    • 1 cup natural hazelnut butter
    • 2 tablespoons hazelnut oil
    • ¾ cup unsweetened cocoa powder, sifted
    • 1 teaspoon liquid stevia extract (Jessica uses Sweetleaf)
    • ½ teaspoon vanilla paste
    • 1 cup So Delicious Dairy Free Unsweetened Almond Plus Almond Milk
    • ¾ cup powdered sugar (or powdered erythritol for a sugar-free version)
    Instructions
    1. In a medium-sized mixing bowl, whisk together the hazelnut butter and oil. Whisk in ¼ cup of the cocoa powder, the stevia and vanilla.
    2. Whisk in the almond milk, approximately ¼ cup at a time, whisking between each addition.
    3. Whisk in ¼ cup of the cocoa powder, followed by ½ cup of the powdered sugar (or erythritol). Repeat with the remaining cocoa powder and sweetener.
    4. Whisk vigorously to get rid of any clumps and taste test. It should be creamy and sweet, but you can adjust to taste with 1/16 teaspoon of salt, more stevia, and/or more cocoa, if desired.
    5. Serve immediately or store in a sealable jar in the fridge. Stir before using.
    3.2.2310
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    5 Comments

    1. Pingback: Homemade & Healthy Dairy-free Nutella - Munch Alert

    2. p four on April 6, 2014 1:06 am

      Whoops sorry 4got to ask if I don’t have stevia extract what is a good substitute that’s easy to find. Or do I just omit it?

      Reply
      • Alisa Fleming on April 6, 2014 8:53 pm

        Sweeten to taste with your favorite sweetener. This is a raw recipe, so you can easily sweeten as you go!

        Reply
    3. p four on April 6, 2014 12:29 am

      Hi what’s the next best thing after hazelnut butter and oil? I do have hazelnut milk as the milk ingrediant.

      Reply
      • Alisa Fleming on April 6, 2014 8:54 pm

        I think you could sub the oil for something neutral (as noted above) such as rice bran oil or even canola oil. However, the hazelnut butter is what gives it the nutella-like flavor. You can use any nut butter that you like but it will be a different flavor.

        Reply

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