When we went completely dairy and egg free in our house, I started reading labels galore on tons of products at the grocery store. Nutella was one of the grocery items that did not make the cut. Not safe.
Then I discovered a recipe from Momables.com. Click here to read the original recipe. I made a few changes from the original recipe by using Sunbutter instead of roasting and pureeing sunflower seeds. I also added Silk Dark Chocolate Almondmilk (use chocolate soymilk to make it nut free) instead of plain non-dairy milk. Who doesn’t love more chocolate?
Here’s my version.
Easy Sunbutter Nutella
3/4 cup Sunbutter (or any other nut or soy butter)
3-4 oz Chocolate almondmilk (Use chocolate soymilk to make it nut free.)
1.5 Tbsp Vanilla
1/8 cup Cocoa powder
1/2 small spoon Coconut oil (I used our regular spoon, not a measuring spoon.)
3 oz Maple syrup or honey (I’ve made this twice. I’ve used both sweeteners. Both are good!)
1. Put everything in a small food processor.
3. Put in an airtight container, date the container, and store in the fridge. According to the Momables post, this stays good up to 30 days in the fridge.
This is easy to make. The hardest part is the clean up because honey and sunbutter are so sticky.
Make this and your kiddos will love you. SG ate this on a slice of safe bread and kept making wild happy sounds. She LOVED it.