Copycat Nutella Recipe
This delicious, dairy-free spread hits the spot for any chocolate lover. Serve with fresh fruit, use as a crepe filling, spread onto your favorite bread, or enjoy it by the spoonful.
Overview
Total time: 04 M 10 S
Servings: 16
Calories: 190
Ingredients
- 1/2 cup coconut oil melted
- 1 tsp. vanilla extract
- 1 cup powdered sugar
- 2 cups toasted hazelnuts
- 1/2 cup cocoa powder
Nutritional Information
- Serving Size: 2 tbsp.
- Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 0mg
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 10g
- Protein: 2g
Instructions
- Add coconut oil and hazelnuts to FourSide or WildSide+ jar and secure lid. Blend on a low speed for 15 seconds and then increase to a high speed for 35 seconds (until blended time reads 50 seconds).
- Stir mixture towards center of jar, then secure lid.
- Blend on a medium speed for 50 seconds. Stir, secure lid, and repeat this cycle two more times.
- Add cocoa powder, vanilla extract, and powdered sugar to jar and secure lid. Blend on a medium speed for 50 seconds.
- Store in an airtight container in the refrigerator for 4-6 weeks. Bring to room temperature before serving.
To toast hazelnuts:
- Preheat oven to 350°F.
- Spread hazelnuts on shallow baking sheet and toast in oven until skins darken, approximately 8-10 minutes. To ensure even toasting, stir the hazelnuts after 4-5 minutes in oven, then finish toasting.
- Wrap the cooled hazelnuts in a clean kitchen towel and rub towel back and forth to remove most of the hazelnut skins.
Note: If making in Twister jar, decrease ingredients by half.
Can the powder sugar be substituted for something like agave syrup or honey?
I make it in my twister jar. I blend the nuts and oil at 2 for the 15 seconds, then up to 7 (i think) for the rest of the cycle. I add the rest of ingredients and blend on 5 or 6 for another full cycle. I go up in speed slow though, probably 2-3 seconds on each speed till I reach the one I want.
Has anyone made this with coconut sugar or other natural sweetener (not stevia, I am very sensitive to the bitterness), we don’t use refined sugar.
Coconut sugar is the same as regular sugar, except it costs 4x as much
I made this and followed the recipe step by step, but I ended up with a thick paste. I don’t know this happened
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