There are few foods that are as universally liked as Nutella. You can venture to most parts of North America, Europe, and Asia and find Nutella in people’s homes and on the store shelves. My love for Nutella exponentially grew during the time I lived in Paris. From the first bite of my Nutella and banana crepe, I was hooked.
Those of us looking to heal our guts or just looking to avoid refined sugars and dairy do not get to enjoy store-bought Nutella, but we have some home-made alternatives. I like to make my own homemade Nutella, replacing the dairy milk with coconut milk and the refined sugars for pure maple syrup, but I didn’t have homemade Nutella ready on hand when my craving for a Nutella flavored chocolate struck, so I improvised.
I am a big, big fan of using coconut butter to replace cocoa butter in chocolate recipes (like in these collagen peppermint patties), but I also didn’t have coconut butter ready on hand, so I decided to throw all the ingredients together in my processor at once to make a hazelnut and coconut butter capable of becoming solid in the fridge like a fudge chocolate.
- 1 cup dry-roasted hazelnuts, skins removed
- 1 cup shredded coconut
- 2 tablespoons coconut oil
- 1/4 cup raw cacao (sub any cocoa)
- 1/4 cup maple syrup (sub honey)
- Place hazelnuts, shredded coconut, and coconut oil in your food processor and process 5-10 minutes, until a thick nut-butter-like paste forms.
- Add in cacao and maple syrup and process until completely smooth.
- Spoon the mixture into chocolate molds, using your fingers to pat it down so it's well-packed in the molds. If some oil separation occurs, it's okay, just pat down the molds with a paper towel at the end.
- Place molds in the fridge for 2 hours to set. Remove from fridge and pop out your nutella fudge bites and enjoy!*
* Store in an air-tight container in the fridge for a fudge-like texture. Store in the freezer for a sturdier texture, but be sure to allow to sit for a few minutes at room temperature before eating straight from the freezer.