Homemade Nutella | Gluten & Dairy Free
1.5 Pints adjust servings
Ingredients
- 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)
Instructions
- Preheat your oven to 350 degrees.
- 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.
- 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.
- 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.
- After your hazelnuts are done, remove them from the oven.Dampen a clean dish towel and place your toasted hazelnuts inside.
- Gently rub the hazelnuts to remove as much of the skin as possible. This may take a couple of minutes.
- Once you have removed as much of the hazelnut skins as possible, add your hazelnuts to your food processor.
- Process your hazelnuts until they become a very fine meal.
- Add your melted chocolate and process again until it becomes smooth.
- 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.
- You can now bottle it up and keep it in the refrigerator!
