Yeah, you read that title right. This is like Nutella, but made at home with only 6 ingredients.
Who doesn’t love Nutella? Really? Well, I have a secret to tell you – Nutella might not love you back. I know, it’s sad, but some things in life work that way. I’m about to set you up on the edible equivalent of a blind date to get over it.
Did I mention this is gluten-free and vegan friendly?
Here’s what you’ll need:
That’s it. Seriously.
Okay, so if you get nuts that aren’t roasted and slightly salted already, you’ll want to add 1/4 tsp of salt. Chances are you have that lying around, so no worries. Here’s your shopping list:
2 cups macadamia nuts (about 6.5 oz)
2 Tbsp vanilla extract
1/4 cup agave nectar
2 tsp Truvia baking blend
1/2 cup milk (or milk drink – think coconut milk, almond milk, soy milk…)
1/4 cup + 3 Tbsp cocoa powder
1/4 tsp salt – only if using unsalted nuts!
If you aren’t as lazy as I am, and bought nuts that aren’t pre-roasted, you have just a smidge of extra prep work. Turn your oven up to 400, and spread the macadamias out on a pan. Pop them into the oven for about 10 minutes to roast them up and bring out the flavor. You’ll want to let them cool down before you proceed.
Now for some magic.
Toss those nuts into the food processor and let them go to town for a minute or two. When you see it turn to butter, you’re ready to start adding your goodies.
Next, I like to toss in my cocoa. No real rhyme or reason for this, I just like to stick to my baking rule – dry first, liquid last. Let it take a spin and incorporate, then drop in your Truvia.
While this is mixing away I drizzle in my agave nectar, followed by the vanilla. This will firm and thicken up on you, don’t get scared of it. If you’re letting a kiddo drop ingredients in for you, this is a fun point to stop and look at it. It’s gooey and sticky and a little grainy looking. Frankly, it looks like chocolate Play-Doh.
You can see it’s shiny – that’s all the natural oils from the macadamia nuts, and it’s what keeps us from having to add any oils. Macadamia nuts have more oil than many nuts, so if you substitute another nut and find it’s a little dry here you can add a little oil. I wouldn’t add more than a tablespoon or two at most. You want it to look a little grainy under the shine!
This is where you stream the milk in. I add it as a continuous slow pour, mostly to keep the splash factor down. That, and you can watch the transformation. This is why you want the kiddos to see it before the milk. The transformation from grainy gook to nectar of the gods is complete!
Store this in the fridge, since it has milk in it. It’ll last you a bit though – I’ve never had it last long enough to find out how long, but that in itself should say something. Stick it in a container, and you’re good to go!
Surprise! Recipe card time…
Click for the full size. Each card is designed to fit a 4×6 piece of stock.