Raw Rustic Nutella
Jun 1, 2011 tagged Dairy-free, Egg-free, Gluten-free, Raw, Vegan 
Prior to making this Raw Rustic Nutella I wasn’t much of a nutella fan. I know. I know. The world is having a love affair with nutella and I’ve been on the outside looking in. I just didn’t get it….at first.
Then my foray into the raw foods world ignited a desire to experiment. Even if going raw is not for you it does makes sense to add more raw foods to your diets where possible. Raw foods are just that much more packed with nutrients.
So, experimentation commenced and raw nutella was born. Why Raw Rustic Nutella? Well, it isn’t the super creamy version. It’s almost fudge-like at room temperature. Not to worry…it’s flavor is superb.
This recipe is ridiculously simple and quick. Smear it on toasted GF bread, or to keep it really raw, an apple or celery. Eat it by the spoonful if you want!
Raw Rustic Nutella
Place in the bowl of a food processor (or a high speed blender such as a Vitamix or Blendtec):
1 ½ cups raw hazelnuts
Process until the nuts are ground into fine flour. The finer the flour at this stage the smoother the nut butter will be. My food processor did not get the flour as fine as I would have liked but it didn’t seem to hamper the result.
Add and mix in thoroughly, taking the top off the processor and scraping the sides from time to time:
½ teaspoon cinnamon
a pinch each of nutmeg, allspice and cloves
¼ cup raw cacao powder
Replace the top and turn on the food processor mixing until all the ingredients are combined and cacao butter is pulverized.
Scrape down the sides, replace the lid and while the processor is running add the following until the nut butter is formed:
4 tablespoons raw cacao butter (melted)*
2 tablespoons raw coconut oil (melted)*
3 tablespoons raw honey or agave
Place in an airtight glass container and store in the fridge for future use.
Best when served at room temperature.
Substitutes
If you don’t have some of the raw ingredients called for you can use more available ingredients.
Instead of …
…raw nuts use blanched or lightly roasted (unsalted) nuts.
…raw cacao powder use cacao nibs or dutched cocoa powder.
…raw cacao butter use coconut oil. (Based on a comment below add less & add slowly until it reaches the desired consistency.)
…raw honey use agave nectar.
…raw hazelnuts try raw cashews (or a mix of both kinds of nuts) for a different spin on an old favorite.
*How to “melt” raw coconut oil—or raw cacao butter.
Place the amount of coconut oil (or cacao butter) you wish to “melt” in a small glass bowl.
(If you’re melting cacao butter grate or finely chop it. I used a standard cheese grater for this purpose.)
Pour hot tap water (about 100-105 degrees) into a shallow pan and place the bowl holding coconut oil—or grated cacao butter—in it being careful not to allow the water to spill into the bowl holding the coconut oil. Gently stir the coconut oil until it has become liquid.
Reader Comments (17)
I'm in hazelnut heaven! I've made my own "nutella" at home before but never with cacao butter, that's a great idea, adding vegetable oil always made it greasy and butter requires you to store it in the fridge.
I love this recipe! Will give it a try as soon as possible!
The combination of raw nuts butter & cacao butter, amazing :)
ooh that looks heavenly. I am now wondering what a chocolate and roasted sunflower seed would be like. man I miss hazelnuts!
You had me at fudge-like, this looks phenomenal!
Oh, I'm game for sure! I love the thickness of your raw rustic nutella, as well as the ingredients, Nancy. Very nice!! :-)
Shirley
How serendipitous! I just bought some raw cashews and the girl in the shop asked me what I was going to do with them. I replied along the lines of "blend it up with some raw cacao and other bits to see what happens..." Now I don't have to make it up. Your timing is impeccable, thank you!
I tried making this and I'm clearly useless! It didn't really work - the coconut oil didn't mix in to the rest. How long should I have blended it for?
You can read about my disaster here if you want! http://ourlittlesin.blogspot.com/2011/06/30-days-of-creativity-day-2.html Sooooo embarrassed... I'm really not cut out for cooking I don't think.
Thanks for your gorgeous blog though!
Kate - I read your post. Not sure why the coconut oil didn't mix in. I wonder if you processed the whole thing long enough. No worries...removing the extra coconut oil should have done the trick. If you put it in the fridge overnight I think the remaining oil will be absorbed. It will not be thick and creamy like regular Nutella. But it should taste good. Interested to hear how you feel about it after it sits for 24 hrs.
How yummy, the cacao butter is genius!
This is by far the best Nutella recipe I have seen... and the only one I want to try! Thank you so much for this gem!
Nutella is my main squeeze when it comes down to it, this looks intensely decadent.
Okay, I have never been a total nutella fan, but this one just might win me over! I will have to try this one, for sure. You may have just turned me into a nutella convert!! Love it! ;)
ox
k
I admit that I am a big Nutella fan... But, I can't wait to give this a try!
I, too, have usually found nutella a bit blah (too sweet!), then became obsessed with my (blogged :P ) homemade chocolate coconut hazelnut butter, which actually did become solid like fudge in the fridge! Definitely have to try this :)
Hannah - Sounds very similar. I find that if I leave it out for awhile it becomes much more spreadable. I'm headed over to visit your site. Nancy
Hi Ive had Crohns since 7 years old . Is cacao and chocolate gluten free and dairy free???? Im really sensitive to everything
Gerri - there are some that are gluten-free but you need to check on every single brand individually to be certain.
Hi there, I found this recipe after trying out a jar of Rawtella from my local HFS, and loving it, but not the price tag. I researched a few recipes, but decided yours sounded the best. I made it last night using a few subs, and while I couldn't get it to quite taste like the store-bought Rawtella, it's pretty freakin' amazing, I have to say.
Thank you SO much for posting this recipe! Next up is trying out your Sweet Potato biscuits (and hoping they taste good with the faux-tella tomorrow morning!!) :)
how long does the nutella last? does it have to be refrigerated?
Laura, it never lasts very long! Maybe a few weeks. And, yes, I refrigerate it.
I don't have raw hazelnut's at home right now but I do have raw hazelnut flour. Would it be ok to use that instead? In the recipe it says to blend nuts until it's like a flour... Thank you for any tips.