This recipe for dairy-free nutella is a “sweet” entry in our March Recipe Madness Contest, created and submitted by Jessica Stier of Desserts with Benefits. To qualify, the recipe contains 8 ingredients or less. Jessica uses hazelnut oil for a double dose of nutty flavor. If you can’t locate it, use another nut oil or a neutral oil, such as rice bran.
Special Diet Notes: Homemade Dairy-Free Nutella
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan, and vegetarian.
Ingredients
Method
- In a medium-sized mixing bowl, whisk together the hazelnut butter and oil. Whisk in 1/4 cup of the cocoa powder, the stevia and vanilla.
- Whisk in the almond milk, approximately ¼ cup at a time, whisking between each addition.
- Whisk in 1/4 cup of the cocoa powder, followed by 1/2 cup of the powdered sugar (or erythritol). Repeat with the remaining cocoa powder and sweetener.
- Whisk vigorously to get rid of any clumps and taste test. It should be creamy and sweet, but you can adjust to taste with 1/16 teaspoon of salt, more stevia, and/or more cocoa, if desired.
- Serve immediately or store in a sealable jar in the fridge. Stir before using.
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5 Comments
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Whoops sorry 4got to ask if I don’t have stevia extract what is a good substitute that’s easy to find. Or do I just omit it?
Sweeten to taste with your favorite sweetener. This is a raw recipe, so you can easily sweeten as you go!
Hi what’s the next best thing after hazelnut butter and oil? I do have hazelnut milk as the milk ingrediant.
I think you could sub the oil for something neutral (as noted above) such as rice bran oil or even canola oil. However, the hazelnut butter is what gives it the nutella-like flavor. You can use any nut butter that you like but it will be a different flavor.