Friday, June 29, 2012

Dairy Free Nutella

Eating it right off the spoon.
Have you ever met anyone who doesn't like nutella? Me neither. But I have met someone who can't eat it. I rarely think Logan is missing out on anything because of his dairy allergy, but not being able to have nutella is cruel. Luckily, I came up with a way to make a creamy, hazelnut chocolate spread so that he doesn't miss out. He loves the stuff so much, that while I'm making it he brings me his spoon saying "more"!


  • 2 cups hazelnuts
  • 1 cup confectioners sugar
  • 1/4 + 1/8 cups cocoa powder
  • < 1/8 cup safflower oil

  1. Preheat oven to 350ยบ.
  2. Spread the hazelnuts over a baking sheet and roast for 20 minutes, or until the skins begin to blister.
  3. Remove the skins by wrapping the hot hazelnuts in a dish towel and rubbing the towel until the skins rub off. Not all of the skins will come off. No biggie. I usually only manage to get about 70% of the skins off.
  4. Blend the hazelnuts in a blender or food processor until a paste forms.
  5. Add the cocoa and sugar and blend again until well mixed.
  6. Drizzle in the oil, adding no more than an 1/8 of a cup, until the desired consistency is reached.

Roasted nuts.
Removing the skins.
Hazelnuts blended to a paste.

The final product!

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