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.
- 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
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.