If you have a Nutella lover in your life, save them from the loads of sugar and surprise them with this copycat, healthier low carb Nutella. Use monkfruit syrup to keep this recipe low carb and keto, or use maple syrup as your sweetener if you follow a paleo diet. This recipe will make 13 ounces of Copycat Nutella.
If you are using hazelnuts, you will need to peel them. There are two ways of doing this:
1. Toast the hazelnuts in a 400° oven for 8-10 minutes. Allow them to cool and then place them in a jar or other airtight container and shake the skins loose!
2. Soak the hazelnuts overnight and in the morning, rub the loose skins off
Alternatively, if your Nutella lover is not a purist, use cashews! No peeling required.
In the food processor
Add all 7 ingredients and process until very smooth- this will take about 8 minutes. Stop the food processor now and then to scrape the sides down and pulse until smooth.
Store your Copycat Nutella in a jar and enjoy!
Notes
If your Nutella lover prefers more of a "milk" chocolate flavor, feel free to add a little more of your favorite unsweetened nut milk to the food processor. Taste and make it your own- you might find you like more or less sweetener too. That is the fun of cooking and of replacing well-loved condiments with healthier versions. If you like this copycat recipe, try my Copycat Bitchin' Sauce recipe