Who’da thunkit!!! Paleo Nutella with no refined sugars/syrups, no icky preservatives, and no BPA-laden jar! It’s surprisingly easy to make, too! Creamy, chocolatey, and roasted-hazelnutty, it’s just sooooo good… and I don’t feel so bad eating it by the spoonful. I made a warm baked banana for one and topped it with paleo Nutella, shredded coconut, and sliced almonds. I mean, really, can it get any better than that?
For some reason I always thought homemade Nutella would be difficult to make and I’m so disappointed I didn’t try it earlier! I could’ve been enjoying homemade Nutella for the last 3 years! Though, after 3 years of homemade Nutella binging, I would have had to start rolling myself into BJs to buy those bulk hazelnuts… Maybe I should be thankful I didn’t discover this recipe until now. Ha. I am positive you will never go back to store-bought garbage Nutella after you make this! And this time, I don’t have to say “enjoy!”, cause I know you will!
- 1-1/2 cups roasted hazelnuts
- ¾ cup honey (preferably raw) or maple syrup
- ¾ cup unsweetened chocolate, melted
- 1 tsp raw cacao powder
- ½ cup almond or non-dairy milk, as needed, for texture (start with ¼ cup & add more as needed)
- ¼ cup grapeseed oil (or any preferred light tasting oil that doesn't solidify in the fridge)
- Pinch of salt
- Blend roasted hazelnuts for a few minutes in a high speed blender, scraping sides down, until nut butter consistency is reached. (I'm lazy and kinda skipped the blending-until-completely-smooth step. It's up to you.) If you're using a food processor, this will take around 8-10 minutes with frequent scraping.
- Add remaining ingredients and blend until well-combined. Store refrigerated in airtight jar.