Homemade Nutella | Gluten & Dairy Free

Serves 1.5 Pints     adjust servings


  • 2 cups of raw hazelnuts
  • 1 can of light coconut milk
  • 1/2 cup coconut sugar (if you don't have coconut sugar you can sub regular sugar)
  • 1/4 tsp sea salt
  • 10 ounces dark chocolate (I used 70 % dark chocolate)


  1. Preheat your oven to 350 degrees.
  2. Put your raw hazelnuts on a baking sheet and spread them out evenly. Allow them to toast in the oven for 10-15 minutes. They are done when the shells are lightly toasted and they become fragrant.
  3. While your hazelnuts are toasting take out a medium sized pot and heat up the coconut milk, coconut sugar and salt. Stir over medium heat until the coconut sugar has fully dissolved into the coconut milk. Set aside.
  4. In a double boiler melt your dark chocolate. If you do not have a double boiled you can make your own with two pots that fit cleanly into one another. Once your chocolate is totally melted, set aside.
  5. After your hazelnuts are done, remove them from the oven.Dampen a clean dish towel and place your toasted hazelnuts inside.
  6. Gently rub the hazelnuts to remove as much of the skin as possible. This may take a couple of minutes.
  7. Once you have removed as much of the hazelnut skins as possible, add your hazelnuts to your food processor.
  8. Process your hazelnuts until they become a very fine meal.
  9. Add your melted chocolate and process again until it becomes smooth.
  10. Once your chocolate is incorporated, add in your coconut milk and sugar mixture and process again until it is completely smooth and the texture of Nutella.
  11. You can now bottle it up and keep it in the refrigerator!


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