Ingredients

The following ingredients have 16 Servings
  • 8- ounces (225 g) peeled and lightly toasted hazelnuts, (at room temperature)
  • 1 cup (90 g) sifted confectioners’ sugar
  • 6 tablespoons sifted Dutch-processed cocoa, (preferably Valrhona)
  • 3 tablespoons to 4 tablespoons melted refined coconut oil (or hazelnut oil)
  • 1 teaspoon vanilla extract
  • Pinch to 1/8 teaspoon salt

Instruction

  • Outfit your food processor with a metal blade and add your hazelnuts. Pulse on and off then leave machine on and grind hazelnuts as finely as possible. Scrape down as needed.
  • Add the remaining ingredients – confectioners’ sugar, cocoa, 3 tablespoons oil, vanilla and pinch of salt and process again until very smooth, scraping down as needed. Add more oil if needed for a thick but smooth texture; taste and add more salt if desired. TA DA! Homemade Low FODMAP Nutella! Be careful of that sharp blade but get in there and take a taste!
  • Your low FODMAP Nutella is ready to be packed into an airtight container. It can be refrigerated for quite a while – I haven’t actually found an end date, as it doesn’t last that long, but at least a couple of months. It firms up a lot in the fridge. You might like it cold or you might prefer it at room temperature when eating. There is no reason you cannot keep it at room temp; the freshness of the nuts, however, will last longer under refrigeration.