Not Nutella is a three-ingredient hazelnut chocolate spread you can make at home: roasted hazelnuts ground into butter, good dark chocolate, and a little coconut butter. It tastes like the jarred classic without any dairy or emulsifiers. Smear it on fruit, or eat a spoonful standing at the counter - no judgment.
Not Nutella
2 cups (480 ml) hazelnuts, skins removed (blanched)
12 ounces good-quality dark chocolate (not unsweetened), broken into pieces
2 tablespoons (30 ml) coconut butter
- Preheat the oven to 400°F (200°C). Place the hazelnuts on a large sheet pan and roast them for about 10 minutes, or until slightly browned. Be careful not to burn them.
- Pour the hazelnuts into a food processor, and process until you’ve created hazelnut butter, about 5 to 7 minutes.
- Place the chocolate pieces in a microwave-safe glass bowl, and microwave on high for 30 seconds. (Alternatively, you can melt the chocolate in a double boiler.) Stir well after 30 seconds and let the chocolate sit for a moment (the heat retained by the glass will help start the melting process). Microwave for another 30 seconds, and stir well. If the chocolate is not fully melted, microwave for another 30 seconds, repeating the process until the chocolate is fully melted.
- Once the chocolate is fully melted, add the coconut butter and microwave for another 15 to 20 seconds.
- Pour the melted chocolate-coconut mixture into the hazelnut butter, and process in the food processor until well blended.
- Pour the chocolate-hazelnut spread into a small glass bowl. You can refrigerate it or serve it warm and still rather liquidy, or simply allow it to cool to room temperature, at which point it will have thickened and hardened somewhat.
NOTES: If you give this chocolate-hazelnut spread a thinner consistency, it makes for a nice dip for fruit (somewhat like fondue). To achieve this, add more chocolate and serve the spread while it is still warm, process the hazelnuts until they are really runny, or add a tablespoon of melted coconut oil.
NOTE that water and melted chocolate do not mix (water will cause your chocolate to seize). Make sure your bowl, the food processor and all the utensils used to stir the chocolate are completely dry
Pro Tips for Success
- Roast the hazelnuts only until slightly browned and watch them closely. Burnt nuts make the entire batch bitter.
- Process the hazelnuts for a full 5-7 minutes. They go from crumbs to flour to glossy butter, and stopping early leaves the spread grainy.
- Keep every bowl, utensil, and the food processor completely dry. Even a drop of water will make the melted chocolate seize.
- Melt the chocolate in short 30-second bursts, stirring between each. The glass keeps heating after the microwave stops, so patience beats power here.
- The spread thickens as it cools - serve it warm and pourable, let it set at room temperature, or chill it for a firm, spreadable texture.
Frequently Asked Questions
How long does homemade Not Nutella keep?
Store it in a sealed jar in the refrigerator for up to 2 weeks. Let it come to room temperature or warm it gently to loosen it before spreading.
Is this chocolate hazelnut spread paleo?
It is built entirely from hazelnuts, dark chocolate, and coconut butter. Choose a dark chocolate whose ingredients fit your plan, since sweetness and additives vary by brand.
Can I use a different nut instead of hazelnuts?
Hazelnuts are what give the spread its Nutella-like character. Almonds or cashews make a different - but still delicious - chocolate spread.
Why did my chocolate seize?
Water is almost always the culprit. A wet bowl or spoon makes melted chocolate clump instantly, so keep everything bone dry and melt slowly in short bursts.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F.
- Place the hazelnuts on a large sheet pan and roast them for about 10 minutes, or until slightly browned. Be careful not to burn them.
- Pour the hazelnuts into a food processor, and process until you’ve created hazelnut butter, about 5 to 7 minutes.
- Place the chocolate pieces in a microwave-safe glass bowl, and microwave on high for 30 seconds. (Alternatively, you can melt the chocolate in a double boiler.)
- Stir well after 30 seconds and let the chocolate sit for a moment (the heat retained by the glass will help start the melting process). Microwave for another 30 seconds, and stir well. If the chocolate is not fully melted, microwave for another 30 seconds, repeating the process until the chocolate is fully melted.
- Once the chocolate is fully melted, add the coconut butter and microwave for another 15 to 20 seconds.
- Pour the melted chocolate-coconut mixture into the hazelnut butter, and process in the food processor until well blended.
- Pour the chocolate-hazelnut spread into a small glass bowl. You can refrigerate it or serve it warm and still rather liquidy, or simply allow it to cool to room temperature, at which point it will have thickened and hardened somewhat.
