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Homemade "Nutella" Chocolate Hazelnut Spread - Gluten Free, Dairy Free, Refined Sugar & Palm Oil Free

Homemade "Nutella" Chocolate Hazelnut Spread - Gluten Free, Dairy Free, Refined Sugar & Palm Oil Free
Make your own version of "Nutella" with hazelnuts, cocoa and honey. This easy chocolate hazelnut spread is gluten free, dairy free, refined sugar free and palm oil free.
  • Recipe by Alison Peters
  • Added1 hour ago
  • Prep Time5 Mins
  • MakesApprox 10 servings (50g serving)
Print Recipe
A rich, chocolatey hazelnut spread that's easy to make at home. This homemade "Nutella" is gluten free, dairy free, refined sugar free and palm oil free, making it a great alternative to the classic chocolate hazelnut spread. It's delicious on toast, pancakes or waffles, or simply eaten straight from the jar!

Contains

  • Tree Nuts

I'm a big Nutella fan, so making my own chocolate hazelnut spread was always going to happen eventually! I've already got a few Nutella-inspired recipes on the site, so if you're a fellow Nutella lover, you might also want to try my Gluten Free Nutella Brownies or these addictive Gluten Free Nutella Biscuits.

But this time I wanted to make something a little different, a simple homemade chocolate hazelnut spread that you can keep in the fridge for spreading on toast, pancakes, waffles or just eating by the spoonful! Unfortunately it wouldn't work as well in the brownies and biscuits linked above, but perfect as a simple spread.

What I really love about this homemade version is just how simple the ingredients are. There's no long list of ingredients or anything complicated, just hazelnuts, cocoa powder, dairy-free milk, honey and a little vanilla. It's gluten free, dairy free, refined sugar free and palm oil free, making it a great alternative to traditional Nutella if you're looking to avoid any of those ingredients.

It can easily be made vegan too. Simply swap the honey for maple syrup or agave syrup and make sure you're using a vegan, gluten free dairy-free milk. So with one simple swap, this homemade chocolate hazelnut spread can work for even more dietary requirements.

It does take a little patience, though! You'll need to give your food processor plenty of time to break down the hazelnuts and get the spread as smooth as possible. I find around 10 minutes gives a fairly smooth consistency, although it does still have a little more texture than shop-bought Nutella. Personally, I like the slight grittiness it gives it more personality, it still has that lovely combination of rich cocoa and hazelnut flavour.

A note about the hazelnuts: don't forget to check the packet rather than assuming all nuts are suitable for gluten free diets. I used Tesco blanched hazelnuts, and the packet I bought didn't have a "may contain" warning for gluten-containing cereals. I've found that Grape Tree and Holland & Barrett blanched hazelnuts carry may-contain warnings, so these may not be suitable for everyone with coeliac disease. Allergen information can change, so always check the packaging before buying.

Here are some tips and FAQs about Homemade Nutella

Yes! This homemade chocolate hazelnut spread is naturally gluten free, but as always, check the packaging of your ingredients for any gluten or may-contain warnings. In particular, take care when choosing your hazelnuts.

Yes! The recipe can easily be made vegan by replacing the honey with maple syrup or agave syrup and using a suitable vegan dairy-free milk.

Yes. Unlike traditional Nutella, this homemade version contains no refined sugar. Honey provides the sweetness, or you can use maple or agave syrup instead.

Store the chocolate hazelnut spread in a clean, airtight jar in the fridge. It will keep in the fridge for up to a week. As this recipe contains dairy-free milk, I wouldn't recommend keeping it at room temperature.

Yes, but blanched hazelnuts save you the job of removing the skins and give the finished spread a smoother appearance. If using regular hazelnuts, you can roast and rub off the skins before processing or leave them on but be prepared to be pull the skins out of your teeth!

It's great spread on toast, pancakes, waffles and crumpets, but you can also use it as a filling for cakes and pastries, swirl it through porridge or yogurt, or simply eat it straight from the jar!

Method

  1. Add the hazelnuts, cocoa powder, almon milk, honey and vanilla extract to a food processor.

  2. Blitz until everything is combined and the hazelnuts have broken down into a smooth spread. This will take at least 10 minutes, so be patient and scrape down the sides of the food processor as needed.

  3. Continue processing until you have a fairly smooth consistency. The finished spread will still have a slightly grittier texture than shop-bought Nutella.

  4. Spoon into a clean 500ml jar and store in the fridge, it is best once it has chilled for a bit as it firms up some.

Nutritional Information (Per serving)

Cals
185
Carbs
12g
Fibre
4g
Fat
13g
Sugar
10g
Protein
5g

Last updated 49 minutes ago

Alison Peters
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.

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