I had an idea for a fun dessert pizza using fruit for the kids and was thinking of using Nutella for the “sauce”. I went to the store, looked at the price of Nutella and GASPED! Wow, I am not sure how my friend's afford their addiction! There was another brand that was less expensive so I flipped it over to look at the label and was disappointed to discover dairy, soy, and a chance of gluten. Really? I thought it was supposed to be hazelnuts and chocolate. Even if it was in my budget, my kids couldn't eat it.
So I decided to make my own Nutella…but I forgot to buy hazelnuts. Instead of going back, I decided that if I was going to make a dairy-free, soy-free, no-chance-of-gluten, version, I might as well make a nut-free version too.
If you make nut-free Nutella, doesn't that just leave you with chocolate? Not if you use sunflower seeds. My version doesn't taste authentic. There is a mild sunflower seed taste, but it is a seriously delicious, allergy-free substitute. Oh yeah, I almost forgot: it's frugal too!
My daughter saw me loading up the plate with fruit and said, “It doesn't matter how many berries you put on that plate, You aren't going to make your Nutella look healthy”. Good thing I wasn't going for the healthy look. 🙂
- 1 cup sunflower seeds, raw, unshelled, unsalted
- 6 tablespoons cocoa powder
- ⅔ cup powdered sugar
- 5 tablespoons safflower oil (or mild-flavored coconut oil)
- 2 teaspoons gluten-free vanilla
- Spread sunflower seeds in a thin layer on a cookie sheet. Bake at 350 degrees for 30 minutes. Let Cool.
- Place roasted sunflower seeds in a food processor or blender and blend until smooth (you should have a "butter"). Approximately 3 minutes.
- Add cocoa, sugar, oil, and vanilla. Process until all the ingredients are incorporated and the mixture is smooth and creamy.
Related Posts:
Dairy-Free “Butter Cream” Frosting
This recipe is shared with Made from Scratch Monday, Slightly Indulgent Tuesday, and Allergy-Free Wednesday.
Barb @ Frugal Local Kitchen says
August 27, 2012 at 1:38 pmI’m curious to see if my nutella-loving daughter will love this. One of the kids in her Kindergarten class has a possible tree nut allergy.
Wilderness Naturals has unflavored coconut oil, though the flavored coconut oil would go great with the cocoa powder.
Alea says
August 27, 2012 at 1:50 pmThanks for telling me about Wilderness Naturals! I have found a few coconut oils that have a very mild flavor, but I have never found an unflavored coconut oil before. I am going to look for it because my husband doesn’t like coconut.
Mary Hudak-Colllins says
August 27, 2012 at 4:25 pmThis is wonderful! What a great alternative! My daughter was never able to eat the store brand due to the dairy, but we did our own trying different nuts, cocoa powder, vanilla extract, and powdered sugar. It was quite tasty. But, I’ll bet she would love this as well. She loves to put it on strawberries ☺ I would love it if you would share it in our recipe linky this week! I’ll spread it around ☺
Cynthia says
August 27, 2012 at 7:30 pmWow this sounds good. We love Nutella but I too cringe at the price. Also wanted to mention I have ordered my coconut oil from Wilderness and was very pleased with it.
Alea says
August 28, 2012 at 11:37 amThank you for sharing your opinion on Wilderness Naturals Coconut oil. I will definitely be giving them a try!
Swathi says
August 27, 2012 at 7:43 pmYes you are right, nutella is really costly. I like your home made version of it.
Laura @ Stealthy Mom says
August 27, 2012 at 8:51 pmThis isn’t frugal, but I’m looking at your recipe and thinking about almonds… Oh, yeah. Your version would work as a send-to-school treat, whoch is getting rarer and rarer these days.
Alea says
August 27, 2012 at 9:15 pmI think almonds sound awesome! When I find almonds on sale, I stock up. next time I have a supply, I am going to give it a try.
Lauren @ Empowered Sustenane says
August 28, 2012 at 4:58 amThis is so clever! And it looks like a chocolate pool of heaven in a bowl 🙂
-h (@taste-buds) says
August 28, 2012 at 12:14 pmI used to love nutella growing up. Don’t think I’ve had it in over 15 years though. I may have to try this out too (gf allergic to some nuts). Another great post.
-h
elisabeth@foodandthrift says
August 28, 2012 at 1:07 pmI just saw JIFFY that they are now offering the chocolate hazelnut spread which is another less expensive alternative…although our supermarket does not have it yet, I will look into that soon!
Your “nut free” Nutella sounds and must taste yummy, and looks so creamy and smooth, I happen to love sunflower seeds, so I wouldn’t mind trying this out:)
Economies of Kale says
August 29, 2012 at 5:24 amYum, this looks awesome, I’ll have to give it a try 🙂
Beth says
August 29, 2012 at 3:45 pmGreat recipe. I never buy Nutella because of the ingredients although I will sometimes buy an off brand at Big Lots (discount store) that is from Europe with better ingredients. We will be trying your recipe soon!
Elsa says
August 31, 2012 at 4:53 pmVery good idea! I’ve considered making Nutella with hazelnuts, from scratch, but hazelnuts are so expensive. I like this idea better.
Peggy says
September 11, 2012 at 6:08 pmThis sounds good. I’ve been trying various concocations of this and have yet to find something that looks this creamy. Can’t wait to try it.
Laura says
November 29, 2012 at 2:01 pmI just made this and it is so yum!! Being recently allergic to dairy, all nuts, gluten, (long list) . . . has left me feeling deprived of so many treats. Thank you for this awesome recipe that I can enjoy!!
Now the question: refrigerate or not?
Alea says
November 29, 2012 at 3:00 pmI refrigerate it. It has less sugar and no other preservatives like store-bought nutella, so I don’t want to take a risk.
Erin says
December 22, 2014 at 12:29 pmDoes it stay spreadable after being refrigerated?