A step-by-step recipe for nut-free Nutella at home with photos

Everyone knows that homemade Nutella is healthier, tastier, and significantly cheaper than store-bought versions. And for those allergic to hazelnuts and peanuts, we've prepared an excellent step-by-step recipe for a completely nut-free Nutella that even a novice cook can easily replicate.

Homemade Nutella Without Nuts: A Step-by-Step Recipe

Nutritional value per serving

238.9 kcal

Proteins: 5.0 g
Fats: 7.9 g
Carbohydrates: 37.4 g

*Nutritional value is calculated per 100g of ingredients

Total time: 15 min
Time in the kitchen: 15 min
Complexity:

A simple recipe.
Number of servings: 1

The classic Nutella recipe contains a large amount of sugar and nuts. For children and adults who cannot eat the original product due to the nut content, making nut-free Nutella at home is the ideal solution.

We've previously shared how to make your own authentic Nutella chocolate-hazelnut spread:

on cream;
on chocolate;
on milk.

Special hypoallergenic (nut-free) homemade Nutella is prepared using whole or vegetable milk, butter and cocoa powder.

This delicious sweet cream, prepared at home, can not only be spread on bread or cookies, but also used as a filling for baked goods and various cakes.

Tip! To ensure your nut-free Nutella has a rich chocolate flavor and a beautiful, deep hue with the glossy sheen of real chocolate, use dark cocoa (alkalized).

But if you can't find where to buy this ingredient, you can make chocolate paste with regular cocoa powder; it will be a little lighter, but still very tasty.

You can also add a few drops of hazelnut-flavored essential oil to the cream if you want your homemade nut-free Nutella to be as close to the original in aroma and flavor as possible. Cinnamon also pairs well with chocolate flavor.

Nutella Nut-Free Chocolate Spread

A simple step-by-step recipe for homemade Gutella (with cocoa and without nuts)

Ingredients

Servings

Milk

40 ml
Sugar

60 G
Butter

50 G
Cocoa

20 G

Preparation

Step 1

In a saucepan with a thick bottom, combine 40 ml of milk (you can use milk of any fat content, even plant-based) + 60 grams of sugar + 20 grams of cocoa.

Step 2

Using a whisk, mix all ingredients thoroughly until smooth.

Step 3

Place the saucepan over low heat and bring to a boil, whisking vigorously. Once boiling, simmer for just 1 minute. This is enough time for the cocoa powder to release its aroma.

Step 4

Remove the chocolate mass from the heat and immediately add the butter, whisking until completely dissolved and smooth.

Step 5

Pour the prepared Nutella into a storage container and refrigerate. The mixture will be quite runny when hot, but will solidify as it cools. The photo shows the cream at room temperature. Refrigerating it will thicken even more, just like original Nutella.

Homemade nut-free Nutella, which contains milk and butter, should be stored in the refrigerator in a tightly sealed glass jar. The shelf life of this natural chocolate cream is 72 hours.

If you want your homemade Nutella to be as low-calorie as possible, try a simple nut-free recipe with more milk and less butter. To thicken the cream, add two tablespoons of flour or starch.