Nut-free 'Nutella' means that nut allergy sufferers no longer need to miss out on everyone's favourite chocolate spread! This homemade nut-free chocolate spread recipe shows how to make it without hazelnuts so those with a nut allergy can enjoy this chocolate spread on toast, pancakes, drizzled on ice cream... This spread still has that nutty flavour, just like the classic spread, but it uses seeds instead of nuts. This recipe takes only 10 mins to make and makes 1 medium-sized jar of spread.
Ingredients
- 85g mixed seeds (poppy seeds, sesame seeds, chia seeds, sunflower seeds, linseeds)
- 50g cocoa nibs
- 30g icing sugar
- 20g cocoa powder
- 100g milk chocolate, chopped
- ¾tsp vanilla extract
- 65ml light oil, such as sunflower oil or avocado oil
WEIGHT CONVERTER
Method
- Heat a large frying pan to medium high. Mix the seeds and cocoa nibs and add half to the pan. Toast for about a minute, tilting the pan a few times to move the seeds around, but be careful not not to let them burn. Do the same with the remianing seed mix and set aside to cool.
- Add the seed mixture, icing sugar and cocoa powder to a food processor and pulse until it looks like breadcrumbs.
- Melt the chocolate in a heatproof bowl over a pan of simmering water or in 30 second bursts in a microwave. Add to the food processor along with the vanilla. Pulse until combined.
- Continuing to mix, gradually add the oil. Keep in a jar with a tight fitting lid in a cool place. It will last for 5 days.
Top Tip for making Nut-free 'Nutella'
Keep in a jar with a tight fitting lid in a cool place. It will last for 5 days.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Baileys hot chocolate
This Baileys hot chocolate recipe is 418 calories per portion and has six core ingredients.
By Rosie Conroy Last updated
-
Mary Berry's chocolate roulade
Mary Berry's chocolate roulade is cooked in 20 minutes and uses only six ingredients.
By Mary Berry Last updated
-
Creme Egg cupcakes
By Victoria Threader Published
-
Stuffed lamb shoulder with feta and apricot
Our stuffed lamb shoulder with feta and apricot is infused with lots of Middle Eastern flavours and it only takes 30 minutes of prep
By Rose Fooks Published
-
Stuffed spring leg of lamb with herby chutney
This stuffed spring leg of lamb with herby chutney is best made the night before so it can marinate and intensify in flavour.
By Jules Mercer Published
-
Easter coconut and lemon cake
This Easter coconut and lemon cake serves 12 and leftovers will keep in the fridge for up to three days.
By Jules Mercer Published
-
Kate Middleton has reportedly ‘FaceTimed’ her kids everyday while in hospital as Prince William holds down the fort at home
The Princess of Wales is recovering from surgery in The London Clinic
By Charlie Elizabeth Culverhouse Published
-
Surprisingly cheap Mother's Day gift mums ACTUALLY want as chocolate and jewellery drop in popularity
New research has found that many mums in the UK have a very simple wish list this Mother's Day
By Emma Dooney Published
-
5 easy ways to let children take risks (without your anxiety going through the roof)
Here's why allowing children to put themselves in 'healthy' risk situations is actually good for them
By Selina Maycock Published