Paleo Nutella – Dairy free, Soy free, Nut free option, Paleo, GAPS

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I. Am. So. Proud. Of. This. Recipe.

I have tried many times to make a homemade chocolate nut spread. I wanted something close to the texture of nutella, but never got there. You know what gives it that creaminess? Melted chocolate, and many times either condensed milk or cream.

Yum…. chocolate! I LOVE chocolate, but it is hard to find a healthy and/or allergen version of it. Or at least one that does not require us to cash in college funds. I got around that problem by using unsweetened baking chocolate. Baking chocolate has one ingredient “chocolate”. That means no soy, sugar, or dairy. This allowed me to sweeten how I wanted to, which meant honey.

All that I had left then to figure out was the dairy part. Usually condensed milk, cream, or dried milk powder are used. Though I consider cream healthy my daughters have let it be known they prefer us not to have it. Congestion, insomnia, tears, and eczema are not worth it. So, coconut cream, from canned coconut milk, it was. I did not have to use very much because I had used a wet sugar.

I also decided I wanted to show how to make it with just about any nut, or even sunflower seeds, you wanted. To fit different allergies and budgets.

It does not taste exactly like Nutella of course, but it is a beautifully creamy chocolate spread, and that is a fantastic special treat.

5.0 from 1 reviews
Paleo and GAPS Nutella
Author: 
Recipe type: Condiment
Cook time: 
Total time: 
 
A paleo, allergen-friendly, healthier alternative to that popular chocolate hazelnut spread.
Ingredients
Instructions
  1. *To roast your own nuts or seeds spread onto a single layer on the sheet pan and bake at 350 for 10 minutes for small nuts or seeds and up to 15 for bigger nuts. Stir frequently, and keep an eye on them.
  2. **You can get coconut cream from canned coconut milk. Put the can into the fridge for an hour then when you open it the cream will be at the top.
  3. Melt the chocolate in a double boiler set over a pan of boiling water.
  4. Put the roasted nuts or seeds in the bowl of a food processor and turn it on. Blend until the seeds resemble a fine powder.
  5. Pour in the honey, salt if using unsalted nuts, and vanilla. Continue to blend the nut mixture until smooth. Blend in the cream.
  6. Drizzle in the chocolate with the food processor still running.
  7. Makes 2 cups.
  8. Store in the fridge.

 

Comments

  1. How long does this keep? Sounds yummy!

    • We had it for about two weeks before I turned some of it into a cake. I am not sure how much longer it would have lasted then that. Sorry to not have a more concise answer.

  2. Stacy Murphy says:

    I jus made this and it’s delicious and easy!!!! One question: Is it stored in fridge?

  3. Do you know the caorie count of this?
    Thank you.

  4. Could you substitute carob powder for the chocolate?

    • Pat, yes and no. You could not really do this recipe with that substitution because the fat of the melted chocolate is what makes it so creamy. I am pretty sure you could however make a pretty good carob/nut (or seed) spread by doing a nut butter, carob powder, sweetener to taste, and maybe a little extra oil to make up for the dryness of the powder. Sorry for the vague instructions, I am pretty unfamiliar with it.

Trackbacks

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