I wouldn't call this Nutella though it is very good variation! It's so yummy, it tastes like an almond joy. It is definitely healthier for you too than Nutella with it's natural sugars and lack of allergens, such as dairy. I was so pleased with how it turned out. I've been spreading it on gf pancakes, gf crepes, gf toast, and pretty much anything else I can think of. Chocolate goes with everything right?
Don't worry, if you're allergic to Hazelnuts you can substitute almonds instead!
Chocolate Hazelnut Spread
(Gluten Free, Dairy Free)
Adapted by jalene from a recipe by Lookbook Cookbook
Note from jalene:
This next post comes as a request from a patient. I forgot about all my butter recipes until she said something! So thank you!
We make our own cashew, peanut, and almond butters and I'm working on a coconut butter recipe as well. I make these from scratch to SAVE MONEY (because eating gluten and dairy free can get expensive!). Also, I find it tastes better, is fresher, and I CAN CONTROL what goes into it. Did you know that almost all store-bought peanut butters have sugar in them? Weird. At least I think so. I don't even think it needs it so pardon my no sugar recipe below. If you feel you must add some, try 1 tsp organic evaporated cane sugar and then go from there.
(Gluten Free, Dairy Free, Sugar Free +more)
Created by jalene
Store in an airtight container in the fridge and use within 1 to 2 weeks for the freshest taste. Makes about 1 cup.
Tips from jalene
If you need more oil, try adding only 1/2 tsp more. I don't suggest more than 2 tsp because it will produce an oily, running peanut butter (which does not sub good in baking recipes).
If you're using a Blendtec, I usually blend it on the highest setting (10) a couple of times, scraping the sides. It gets it so creamy!
I have seen other people use honey roasted peanuts instead of regular peanuts. Just beware. Some brands contain MSG in them!
If you want to make this recipe super-from-scratch you can also get raw peanuts, oil and salt them yourself, and toast them in the oven at 350 F until golden brown.
Need a quick but power-packed snack?
I LOVE having some of this peanut butter swirled with raw honey on a toasted slice of my gluten free, dairy free bread.
Let's face it natural Cashew Butter is expensive. So how about making it yourself? Cashews have a great creamy flavor and are actually used in a lot of Vegan dishes in place of dairy. It's a great alternative to peanut butter if you or your little one is allergic. We are keeping Audrey off Peanuts until at least age 2 because of the extreme allergic-potential as well as the mold factor. (Peanuts are high risk. My husband could teach you more.)
Unlike store-bought brands, I don't add sugar to mine. I think cashews have an already sweet flavor and it you're using it to make cookies or spread on bread with some honey- you'll have plenty of sweetness elsewhere. I make my butter in small batches because cashews can spoil quickly. This recipe yields a little over 1/2 cup.
(Gluten Free, Dairy Free, Sugar Free, Peanut Free, etc)
Created by jalene
Notes from jalene:
I prefer my blender (Blentec) over a food processor because it gets the butter so much more creamier.
I use grapeseed oil because of it's nutty-like flavor. You can try other oils if you prefer.
If you want to make this recipe super-from-scratch you can also get raw cashews, oil and salt them yourself, and toast them in the oven at 350 F until golden brown.
For a quick snack for Audrey I spread some over my Gluten Free, Dairy Free Bread. You can even drizzle honey on top for an extra treat!
wife of a holistic doctor &
Search our Website:
out my husband's (Dr. Nielsen's)
Follow us as we add
great new recipes