This paleo Nutella recipe tastes pretty close to actual Nutella in my opinion. And the bonus? It's basically the same consistency! I managed to create a decadent, thick, creamy Nutella that's filled with flavor. The sweetener for this recipe is dates (like literally ALL of my recipes). And FYI you'll be seeing a theme of Nutella baked goods on my website. It's just too good.
Conventional Nutella is filled with sugar, dairy, and other add-ins that are unnecessary. I LOVE hazelnuts (and chocolate) and wanted to create a version of Nutella that worked on my diet. So, I created this Paleo Nutella recipe. It is vegan, paleo, sugar-free, and fruit-sweetened.
This Nutella is super rich and is perfect for those of you who are vegan and/or paleo and are craving conventional Nutella. This spread is sweet, has a bold hazelnut flavor, and the texture is like a dream. You can spread this Nutella on toast, use it in a vegan/paleo milkshake, use it in desserts, or unashamedly eat this entire batch in one sitting (yes, it's that addictive).
This Nutella recipe is just 7 ingredients and the combined prep/cook time is under 30 minutes! (Note: this time does not include cooling the hazelnuts or chilling the Nutella to thicken).
For this recipe, you will need to refrigerate one can of canned, full-fat coconut milk anywhere from 24-48 hours before you want to make the recipe. You must do this because it allows the cream part of the coconut milk to separate to the top of the can, and the hardened white cream part is what you use in this recipe. Alternatively, you can use a can of coconut cream (not to be confused with cream of coconut, which is a sweetened coconut purée used in cocktails) and refrigerate it at least a day before you want to make this Nutella. (Tip: a 13.5 oz can of coconut cream will yield more hardened white cream when chilled than a 13.5 oz can of full-fat coconut milk.)
Nutritional Profile of Paleo Nutella
Hazelnuts- hazelnuts are packed with fiber, antioxidants, protein, healthy fats, and trace minerals. They promote heart health, help regulate blood sugar, and possibly help men produce more sperm and healthier sperm (there isn't enough research, though, to confirm this claim).
Dates- dates are rich in antioxidants, fiber, iron, protein, and trace minerals. The antioxidants in dates help fight free radical damage that can cause disease and the fiber aids in digestion.
Full-fat coconut milk/coconut cream- full-fat coconut milk is a great source of healthy fats, protein, fiber, and trace minerals. Full-fat coconut milk is good for your metabolism, heart, and skin & hair. Coconut cream is basically fattier full-fat coconut milk and therefore shares the same benefits as coconut milk (you still need to refrigerate coconut cream before using it. Even a can of coconut cream will separate into two parts: water and the hardened cream.)
Coconut oil- coconut oil is full of healthy saturated fats that benefit your heart, brain, and complexion. Coconut oil has antimicrobial properties, as well.
Cacao powder- cacao powder is an excellent source of antioxidants, magnesium, fiber, and healthy plant compounds. Cacao powder benefits everything from cholesterol levels to cognition to blood pressure levels to mood. It truly is a SUPERfood! (Yes, I just did that..)
Sea salt- sea salt is good for the adrenal glands, helps balance electrolytes, and nourishes the body with micronutrients. Try purchasing Celtic sea salt, Hawaiian black lava salt, or Himalayan pink sea salt.
Substitutions
The hazelnuts are necessary in this recipe, seeing as it's a recipe for Nutella (and Nutella is a hazelnut chocolate spread). Nevertheless, I bet if you wanted to substitute a different nut (like peanuts or cashews) for the hazelnuts you could. To me, the fresh Medjool dates really make this recipe, but if you can't do them on your diet or don't have them on hand you can substitute an artificial sweetener, to taste, or sub maple syrup/agave/honey, to taste. And if you have other varieties of date those would work just fine.
The coconut cream contributes to the richness and creamy texture of this Nutella, so it's a little hard to replace. However, I think you could use plain cashew cream or almond cream instead of the coconut cream. The coconut oil is necessary for the texture, but maybe you could try using a different, neutral-flavored oil? (Or leave it out which would probably work better). The vanilla isn't necessary but it brings out the chocolate notes in this Nutella and makes for a fuller flavor. You can substitute the cacao powder with cocoa powder. Again, the cacao is what gives this recipe the chocolate flavor, and Nutella is hazelnut butter with chocolate, so it can't be substituted. You can swap out table salt for the sea salt or leave the salt out altogether.
My Favorite Original Recipes I've Created So Far
In my top 5 favorite recipes that I have created so far are the following (in no particular order):
Nutella White Chocolate Macadamia Nut Cookies (Vegan, Gluten-Free, Sugar-Free, Fruit-Sweetened) (recipe coming soon!)
2. Healthy Cinnamon "Sugar" Pop-Tarts (Vegan, Paleo, Sugar-Free, Fruit-Sweetened) (recipe coming soon!)
3. Peanut Butter Chocolate Overnight Oats (Vegan, Gluten-Free, Sugar-Free, Fruit- Sweetened)
4. This recipe, Paleo Nutella (Vegan, Paleo, Sugar-Free, Fruit-Sweetened)
5. Date-Sweetened White Chocolate (Two Ways) (Vegan, Paleo, Sugar-Free, Fruit- Sweetened)
I hope you guys enjoy this recipe! I know I'll be making this Nutella quite frequently from now on, and there is a 100% guarantee that I will eat most of it within a couple of days.
Enjoy <3,
-K.
Paleo Nutella (Vegan, Paleo, Sugar-Free, Fruit-Sweetened)
Prep Time: 25 minutes
Cook Time: 15 minutes
Chill Time: 1 hour (at least)
Total Time: 1 hour 40 minutes
Servings: Makes about 2 2/3 cups
Ingredients:
-1 cup raw hazelnuts
-pinch sea salt
-1 cup Medjool dates
-1 1/2 Tbsp cacao powder (or cocoa powder)
-3/4 tsp vanilla extract
-slightly over 1/4 cup + 3 Tbsp coconut cream (the hardened white cream from a can of full-fat coconut milk or coconut cream refrigerated overnight or 1 to 2 days in advance)
-3 1/2 Tbsp coconut oil
Directions:
1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Evenly distribute the raw hazelnuts on the lined tray.
3. Roast hazelnuts in the preheated oven for 10 to 15 minutes, stirring every couple of minutes.
4. Once hazelnuts are done roasting, remove from the oven and immediately transfer the hazelnuts to a dish towel and fold the sides of the towel around the nuts and hold to allow to steam for one minute.
5. Using the dish towel (with the hazelnuts between two parts of the towel), gently roll the hazelnuts back and forth to loosen the skins (it's OK if you don't remove all of the skins, just try to get most of them). Allow to cool.
6. While the hazelnuts are cooling, soak the dates in hot water for 10 to 15 minutes. Melt and slightly cool the coconut oil.
7. Once hazelnuts are cooled, add the hazelnuts and a pinch of fine sea salt to a food processor. Process the hazelnuts and sea salt for 10 minutes, stopping and scraping down the sides every minute, until a smooth and shiny hazelnut butter is produced.
8. Next, add the cacao powder and the Medjool dates and process until fully incorporated, 1 minute. Stop the food processor and scrape down the sides as necessary, and process again for 30 more seconds.
9. Add the vanilla and coconut cream (the hardened, solid, white cream from a can of full-fat coconut milk or a can of coconut cream after it's been chilled in the fridge for 24-48 hours) to the date hazelnut mixture and blend for 30 seconds, scraping down the sides as necessary.
10. Turn the food processor back on and make sure no attachments on the food processor are blocking the feeder tube hole. Slowly pour the melted coconut oil through the feeder tube hole and into the Nutella as the food processor is still running, until uniform and fully combined (as you pour, keep a consistent stream of coconut oil but pour slowly). Scrape down the sides one last time, and process for an additional 15 seconds.
11. Transfer the Nutella into an airtight container and allow to chill for 1 to 2 hours. It will firm up as it chills.
12. Remove from the fridge and use in one of your favorite recipes, spread on toast, add to a vegan & paleo milkshake, use as a frosting, or eat it straight up. Enjoy! Store leftovers in an airtight container in the fridge for up to 5 to 7 days.
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