Make this quick and easy homemade nutella recipe that’s dairy and gluten free, for a healthier version of this delicious hazelnut spread. It takes just 30 minutes to make and will last up to a month in an airtight container. This is a great spread to have on hand to enjoy with fruit, or add to a protein shake.

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Homemade Nutella Recipe

What You Will Need (Full Printable Recipe Available Below)

Ingredients:

400 g raw unsalted hazelnuts, skinned
100 g cacao chips (70% or higher cacao)
2 tbsp coconut oil, melted
4 tbsp pure maple syrup or 3 tbsp date puree
½ cup of cashew milk
1 tsp vanilla extract
¼ tsp sea salt

Additional –

baking sheet
high speed blender

Getting Personal

Along with eating clean and trying to keep my family eating healthy I also see a nutritionist. To make a long story short he runs a full blood panel and can see where my body is lacking things or has an abundance etc. Then we take this info and use food as a sort of medicine to address any issues. For example, my thyroid is a mess, my glutamine is extremely low, and my hormones are a mess. To keep it simple, my current diet now includes more cashews and less almonds. More pork, and less chicken.

Gluten Free and Dairy Free Homemade Nutella

I’m always looking for recipes for myself and my family that are not only healthy, but also taste good. You will find that many of my recipes, including this homemade nutella, are gluten free, dairy free and fall under the category of clean eating.

Clean Eating Basics

Continuing on, and rewinding at the same time – I mention that this is a clean eating recipe because I am all about eating healthy and clean eating. If you are new to a clean eating way of life then you need to check out Everything You Need to Know about a Clean Eating Diet. You can also see how I lost 50 lbs and am keeping it off by following a clean eating diet here: How I Lost 50 Lbs Clean Eating. I tend to try different things and mix different flavors to keep meals healthy and tasty. In addition, I am also a certified nutrition coach so if you are looking for a bit more guidance when it comes to eating for your health feel free to reach out to me: Nutrition Coaching.

Homemade Nutella Ingredients:

Let’s start by gathering our ingredients. These are the base ingredients for making this rich and creamy homemade nutella. A quick rundown of some of the main ingredients:

Dry Ingredients

Cacao chips– there are 3 different type of chocolate chips that I use when baking. This comes down to personal preference.
The higher the percentage the less sweet and more pure cacao. When I use 100% cacao chips my kids accuse me of using fake chocolate. lol. For this homemade nutella recipe I am using the Enjoy Life cacao chunks.
Hazelnuts – I prefer to use raw hazelnuts and I get them online HERE.
Sea salt – you can order some online HERE.

Wet Ingredients

Coconut oil – I always opt for organic, unrefined coconut oil. Get some online HERE.
Cashew milk – Get the recipe for my homemade cashew milk HERE.
Vanilla
Maple syrup – be sure to use pure maple syrup. Not the sugar water kind, but the pure kind. It’s often a bit more pricy but the quality is much better.

Making Homemade Nutella:

Preheat the oven to 350 degrees.
Spread the hazelnuts on a baking tray, and roast for 15 minutes.
Remove your nuts from the oven, and place into a food processor or high-speed blender. Blitz for a few minutes, until you have a thick and creamy nut butter. (You’ll probably need to stop and scrape down the sides of the bowl – or jar – a few times.)

While the nuts are processing, combine the cacao chips and coconut oil on the stove and melt slowly. Be mindful to not burn the chocolate.

Once the nut butter is ready, add the melted cacao chocolate and coconut oil mixture.
Next add the maple syrup, cashew milk, vanilla extract, and salt. Blitz for another couple of minutes, until everything is completely mixed together and smooth.

How To Make Homemade Nutella That’s Dairy Free And Gluten Free #justthewoods #homemadenutella #nutellarecipe #glutenfree #dairyfreeClick to Tweet

Transfer to a sterilized jar, and store at room temperature or in the fridge for a thicker texture. Your healthier homemade Nutella will remain good for appx one month. You can indulge and spread a little on your homemade brownies. My kids love to eat this with apple slices or celery sticks. Because it will keep for a month, you could make up a big batch for gift giving in mason jars, with a gift tag.

Healthy Alternative

I understand that some days you may not have the time so make your own homemade Nutella. So, for those days there is also a healthier alternative. We also buy this chocolatey nutty spread online here and my kids love it just as much as the homemade: Cacao Spread.

Printable Recipe

How To Make Homemade Nutella That’s Dairy And Gluten-Free

Name: How To Make Homemade Nutella That’s Dairy And Gluten-Free
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: clean eating
Ingredients: 400 g raw unsalted hazelnuts, skinned; 100 g 70% cacao chips; 2 tbsp coconut oil melted; 4 tbsp maple syrup or 3 tbsp date puree; ½ cup of cashew milk; 1 tsp vanilla extract; ¼ tsp sea salt

Yield: 1 Jar

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Make this homemade nutella that is dairy and gluten-free, but full of all the flavor that we love in this rich and creamy hazelnut spread.

Ingredients

400 g raw unsalted hazelnuts, skinned
100 g 70% cacao chips
2 tbsp coconut oil melted
4 tbsp maple syrup or 3 tbsp date puree
½ cup of cashew milk
1 tsp vanilla extract
¼ tsp sea salt

Instructions

Heat your oven to 350°F.
Spread the hazelnuts in a baking tray, and roast for 15 minutes.
Remove from the oven, and place into a food processor or high-speed blender.
Blitz for a few minutes, until you have a thick and creamy nut butter.
While the nuts are processing, break the chocolate into small pieces and melt with the coconut oil.
Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, cashew milk, vanilla extract, and salt.
Blitz for another couple of minutes, until everything is completely mixed together and smooth.
Transfer to a sterilized jar.
Store at room temperature or in the fridge for a thicker texture.