Dairy free Nutella, and nut free, soy free, dairy free EASY chocolate pudding
I haven't had Nutella in something like 8 years. I kept coming across homemade Nutella recipes chock full of diary- feel the sadness. I decided to much around with some hazelnuts and chocolate. The results were pretty good. Ok, good enough that we pretty much ate 2.5 cups in 2 days.
Homemade Nutella (dairy free!)
Yields about 3 cups
1.5 cups hazelnuts (aka filberts)
1/2 pound dark chocolate, the best you can afford
1 cup approx half a can of coconut milk (don't even think about using light)
I might have used some agave but I don't think I did...
Roast hazelnuts in an oven at 350 degrees for about 10-15 minutes. Stir them a few times. You can also do this in a pan on the stove top but you'll want to stir them often. They will smell delicious by this point and their skins will be splitting open. Remove from oven. Now its time for the most annoying step, remove the skins. I started by dumping all the nuts in a clean tea towel. You should be able to easily rub the skins off. It doesn't have to perfect but get as much as you can.
In a food processor, process skin-free hazelnuts until they turn into butter (like natural pb). I tried using my mini processor because it didn't seem like a lot but it took forever. I switched to my big processor and walked away for a minute. I came back to hazelnut butter.
Melt chocolate in microwave or double boiler. Warm coconut milk to steaming.
Add chocolate to the hazelnut butter and process to combine. I drizzled the coconut milk in until the chocolate-hazelnut butter seemed creamy and smooth. It will look really runny because its still hot.
I found the end product was nice and creamy at room temperature and was way too hard to spread out of the fridge. I've had a bit of separation in the very bottom of the jar but I'm guilty of microwaving the whole jar once or twice. I've read a few recipes that use cocoa and I think next time I may try to replace some of the chocolate with cocoa. Mostly to try and bring down the cost of making this recipe.
Easy chocolate pudding, that could fool anyone!
Serves 2
1 ripe avocado, chopped
1/4 cup cocoa (best you can afford!)
1/4 liquid sweetener (agave, maple, simple syrup, honey?), adjust to taste
1/4 cup milk of choice
1/2 tsp vanilla extract
1. Place all ingredients in blender. Blend until smooth. Adjust sweetener to taste.
I use maple syrup and find I need to add a couple extra tablespoons to balance all the flavours nicely. I don't always have maple syrup so I think next time I might try some vanilla bean simple syrup which pretty much makes everything taste amazing.
Honestly, I can't believe how well this turns out! I made it two days in a row. My chef husband even agrees that this chocolate pudding could fool anyone into believing it was "the real deal."
Homemade Nutella (dairy free!)
Yields about 3 cups
1.5 cups hazelnuts (aka filberts)
1/2 pound dark chocolate, the best you can afford
1 cup approx half a can of coconut milk (don't even think about using light)
I might have used some agave but I don't think I did...
Roast hazelnuts in an oven at 350 degrees for about 10-15 minutes. Stir them a few times. You can also do this in a pan on the stove top but you'll want to stir them often. They will smell delicious by this point and their skins will be splitting open. Remove from oven. Now its time for the most annoying step, remove the skins. I started by dumping all the nuts in a clean tea towel. You should be able to easily rub the skins off. It doesn't have to perfect but get as much as you can.
In a food processor, process skin-free hazelnuts until they turn into butter (like natural pb). I tried using my mini processor because it didn't seem like a lot but it took forever. I switched to my big processor and walked away for a minute. I came back to hazelnut butter.
Melt chocolate in microwave or double boiler. Warm coconut milk to steaming.
Add chocolate to the hazelnut butter and process to combine. I drizzled the coconut milk in until the chocolate-hazelnut butter seemed creamy and smooth. It will look really runny because its still hot.
I found the end product was nice and creamy at room temperature and was way too hard to spread out of the fridge. I've had a bit of separation in the very bottom of the jar but I'm guilty of microwaving the whole jar once or twice. I've read a few recipes that use cocoa and I think next time I may try to replace some of the chocolate with cocoa. Mostly to try and bring down the cost of making this recipe.
Easy chocolate pudding, that could fool anyone!
Serves 2
1 ripe avocado, chopped
1/4 cup cocoa (best you can afford!)
1/4 liquid sweetener (agave, maple, simple syrup, honey?), adjust to taste
1/4 cup milk of choice
1/2 tsp vanilla extract
1. Place all ingredients in blender. Blend until smooth. Adjust sweetener to taste.
I use maple syrup and find I need to add a couple extra tablespoons to balance all the flavours nicely. I don't always have maple syrup so I think next time I might try some vanilla bean simple syrup which pretty much makes everything taste amazing.
Honestly, I can't believe how well this turns out! I made it two days in a row. My chef husband even agrees that this chocolate pudding could fool anyone into believing it was "the real deal."