Homemade Chocolate Hazelnut Spread (Better Than Nutella)
Course: Dips and spreads, Recipes28
servings5
minutes100
kcalWe set out to make a homemade hazelnut spread like Nutella except a version that’s dairy-free, no added sugar, and without any preservatives. In our search, Vitamix released their 100-year Anniversary Cookbook which in addition to our Wild Rice Soup recipe, had this one. It’s one of those holy grail recipes you think is impossible to make at home until you do. Only this one, in our humble opinion, is better than the store-bought stuff we grew up with.
Ingredients
2 cups (300g) whole roasted unsalted hazelnuts
ยฝ cup (75g) whole roasted unsalted cashews
2 tablespoons unsweetened cocoa powder
4 pitted dates (or ยผ cup/25g powdered sugar)
3 tablespoons (25g) bittersweet dark chocolate chips
3 tablespoons (45ml) coconut oil (optional)
ยผ teaspoon sea salt (optional)
Directions
- Blender Instructions
- Place all ingredients in a blender (such as Vitamix) in the order listed above.
- Secure the lid and blend on highest speed setting.
- Using the tamper, gently push ingredients toward the blades during the first minute of blending.
- Continue blending for approximately 2 minutes total, or until the mixture reaches a smooth, creamy consistency.
- Food Processor Instructions
- Place ingredients in food processor using multi-purpose blade and process until smooth.
Recipe Video
Notes
- Container size:
This recipe is configured for a 48-ounce container. If you’re using a low-profile 64-ounce, double the recipe. - Storage: Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 1 month.
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