Make your own creamy, dairy-free Nutella at home with roasted hazelnuts, almonds, cacao, and coconut oil. Lower sugar, rich flavour, and totally addictive!
Forget the jarred stuff — this homemade Nutella is rich, smooth, and made with simple ingredients you probably already have at home. By blending roasted hazelnuts and almonds, you get the best of both worlds: that classic Nutella flavour with a subtle nutty depth. Plus, it’s dairy-free, refined-sugar-light, and perfect for spreading, dipping, or eating straight from the spoon (no judgement here!).
Ingredients:
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1.5 cup blanched hazelnuts
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1/2 cup almonds
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2 tbsp cocoa or cacao powder
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2 tbsp coconut oil (melted)
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2 tbsp pure maple syrup or coconut sugar (about ½ the usual amount)
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1 tsp pure vanilla extract
- ¼ tsp sea salt
- (Optional: 1–2 tbsp almond milk for extra creaminess)
Instructions:
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Roast the nuts:
Preheat oven to 180°C. Spread hazelnuts and almonds on a lined tray. Roast for 10 minutes until golden and fragrant — this helps bring out the oils for a smoother butter.
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Blitz to nut butter:
Transfer the warm nuts to a food processor and blend for 5–10 minutes, scraping down the sides as needed, until the mixture turns into a smooth nut butter.
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Add the good stuff:
Add cocoa powder, coconut oil, vanilla extract, sea salt, and maple syrup (or sugar). Blend again until silky and well combined.
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Adjust texture:
If it’s too thick, add a small drizzle of almond milk or a touch more coconut oil until it reaches your perfect spreadable consistency.
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Store and enjoy:
Pour into a clean glass jar. Store at room temperature for up to 1 week, or refrigerate for up to 3 weeks (just bring to room temp before spreading).
Serving Ideas:
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Spread on toast, pancakes, or waffles
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Swirl through porridge or yoghurt
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Dip strawberries, apples, or pretzels
- Or eat straight off the spoon (we won’t tell 😉)
Looma Tip:
If your little ones get their hands on it, make sure they’re wearing their TerryTots™ towel bibs — because chocolatey fingers are guaranteed!