A few months back, I made a delicious version of knockoff Nutella, filled with yummy ingredients like toasted hazelnuts, dates, and cocoa powder.
That recipe is good, but I wanted to do better.
What's the difference between these two recipes? Well, the dates make the original recipe a little thicker and a little sweeter. This new recipe can be thinned out well, making it perfect for adding it to frostings and batters. I plan to do this soon! Be sure to revisit the blog within the next two weeks ;-)
This recipe is fast and could not be simpler. It's dairy-free, gluten-free, and refined sugar-free. No guilt, just chocolaty goodness. You'll never buy regular Nutella again.
I even made a short video on how easy it is:
Boozy Knockoff Nutella with Bourbon - Version 2.0
1 c. hazelnuts
1/4 c. unsweetened cocoa powder, like Guittard
2 T. dark cocoa powder, optional
1 tsp. vanilla
1/2 c. pure maple syrup, more as needed
2-3 T. bourbon
1/4 tsp. sea salt
2-3 T. almond milk, or other non-dairy milk
In a food processor, add the first 7 ingredients and process. Scrape the sides as needed and continue to process the ingredients. Add the milk a tablespoon at a time; continue to process to your desired smoothness level. Add more milk if you need to.
That's it. It's that simple. This creamy version of my copycat Nutella will satisfy your chocolate cravings in a healthy way.