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Nutella has been a favorite by all for years now although it’s seems that the Nutella craze has been particularly strong the last year or two.
Everyone everywhere is slathering Nutella onto anything they can get their hands on. Well almost everyone…
Unfortunately those who have nut allergies have never been able to try this amazing concoction. These people need a Nut Free Nutella!
My son is one of those people. He has a nut allergy and because of this we’ve made the switch to sunbutter. I’ve been making our own sunbutter for awhile now so it was only a matter of time before I took the plunge and dived head on into the land of faux Nutella.
Now this allergy friendly Nutella is not going to taste exactly like Nutella. Why? Mostly because I’ve replaced all the sugar with a bit of honey and left out the soy and dairy.
In my opinion, it really does not need the soy or dairy and honestly if you want Nutella to be even remotely healthy, you have substitute the sugar.
All that said, this stuff tastes pretty amazing! Our favorite way to use it is actually in smoothies but it’s great on sandwiches, tortilla roles, breakfast foods… anything you’d like a bit of chocolate on!
Nut Free Nutella
2 cups unsalted raw sunflower seeds
3 Tbs oil (I prefer coconut oil but use whatever you like)
4 Tbs honey
2-3 Tbs cocoa powder
1 tsp vanilla extract
1/2 tsp salt
Preheat oven to 350 degrees.
Arrange sunflower seeds on a baking sheet and roast in the oven for about 5-10 minutes.
Check often so that the seeds do not burn.
Allow seeds to cool.
Place seeds into a food processor (I’ve heard high speed blenders work too) and turn the food processor on.
The process will take 5-10 minutes and you may need to stop the machine and scrape down the sides occasionally.
Keep processing until things are smooth. (see photos below)
Once you have a smooth consistency, add in the oil, honey, cocoa powder, vanilla, and salt.
Turn food processor on for a bit longer to fully incorporate and then you are finished.
Place in a jar and store in the refrigerator.
Makes about 1 cup of Nut Free Nutella
My daughter isn’t able to have coconut or honey. For the oil, do you think avocado oil would be ok? And for the honey, maple syrup?
You could definitely use avocado oil if you’d like although it might be a tad strong… sunflower oil would work, or olive oil… although in all honesty, oil is not a “must”. It just makes for a slightly smoother consistency. As for a honey replacement, maple syrup would be great. I’ve also used stevia.
Hi! I’m interested in substituting the honey as well. When you say you’ve used stevia, how much did you use for this recipe?
1/16 tsp stevia powder is about equivalent to 2 tbs sugar. This recipe calls for 4 tbs sugar so you’d want to use 1/8 tsp of stevia powder.
YUM! This looks easy to make and SO delicious!
I can’t wait to try it!
How long can you keep this?
It should last about a month in the fridge.