Copycat Nutella Recipe
This delicious, dairy-free spread hits the spot for any chocolate lover. Serve with fresh fruit, use as a crepe filling, spread onto your favorite bread, or enjoy it by the spoonful.
Overview
Total time: 04 M 10 S
Servings: 16
Calories: 190
Ingredients
- 1/2 cup coconut oil melted
- 1 tsp. vanilla extract
- 1 cup powdered sugar
- 2 cups toasted hazelnuts
- 1/2 cup cocoa powder
Nutritional Information
- Serving Size: 2 tbsp.
- Fat: 13g
- Saturated Fat: 4g
- Cholesterol: 0mg
- Sodium: 0mg
- Carbohydrates: 12g
- Fiber: 2g
- Sugar: 10g
- Protein: 2g
Instructions
- Add coconut oil and hazelnuts to FourSide or WildSide+ jar and secure lid. Blend on a low speed for 15 seconds and then increase to a high speed for 35 seconds (until blended time reads 50 seconds).
- Stir mixture towards center of jar, then secure lid.
- Blend on a medium speed for 50 seconds. Stir, secure lid, and repeat this cycle two more times.
- Add cocoa powder, vanilla extract, and powdered sugar to jar and secure lid. Blend on a medium speed for 50 seconds.
- Store in an airtight container in the refrigerator for 4-6 weeks. Bring to room temperature before serving.
To toast hazelnuts:
- Preheat oven to 350°F.
- Spread hazelnuts on shallow baking sheet and toast in oven until skins darken, approximately 8-10 minutes. To ensure even toasting, stir the hazelnuts after 4-5 minutes in oven, then finish toasting.
- Wrap the cooled hazelnuts in a clean kitchen towel and rub towel back and forth to remove most of the hazelnut skins.
Note: If making in Twister jar, decrease ingredients by half.
Hi Matthew, we’re sorry you experienced issues while making this. Please give our customer service team a call at 1-800-748-5400 if you’re still having issues or want to talk to someone about what happened.
This was very frustrating. The nuts and oil would only be in contact with the blade for a second or two, then it was spinning free with ingredients below the blade and up the sides. Constant stop/scrape/start process that went on forever and still ended up with grainy spread, even after almost doubling the coconut oil. It was also hot and smoking or steaming each time I took the lid off. Is that supposed to happen?
What jar did you use? Was the coconut oil melted? Did you use roasted nuts? We recommend using roasted hazelnuts that have been cooled completely. The result will be warm/hot because that is what happens when the nuts are processed.
Did not work, was a huge disappointment. Turned out hot a beyond grainy
Fantastic recipe. Mine turned out a little more nougat-y (my preference), since I may have used just a hair more nuts than called for. I only ground the nuts in the blender. Since I don’t have a Twister jar I then put everything in my food processor and ran it on high for 20 seconds. Be sure to transfer it into a large jar before the coconut oil cools down, so it’s easier to pour or spoon.
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