Healthy homemade Nutella that's actually quick and easy to make? You are going to love this chocolate hazelnut spread, and all you need are 6, easy to find ingredients!
Healthy homemade Nutella recipe
I am so excited to share this yummy goodness with you.
I've been in the business of making my own nut and seed butters for a while. I don't know why it didn't occur to me to do this sooner.
It's made with just a handful of simple ingredients that you may already have sitting in your pantry.
All you need is a food processor or blender, and you are good to go!
You can customize its texture by adding more or less oil during the blending/processing steps.
I decided I wanted to make a keto Nutella cheesecake next week, but I wanted to try my hand at making my own Nutella first.
After realizing that this stuff is CRACK, I just know the cheesecake is going to turn out super lovely. Stay tuned for that...
You know what blows my mind?
Just how much the process of roasting nuts can completely change their flavor. Let me tell you something...
Raw hazelnuts make me want to pretty much gag, but roasted hazelnuts are a DREAM!
I made an extra cup or so in the oven, and I am storing them in a glass jar in the pantry to snack on this week... yum! 🙂
Is there a healthier version of Nutella?
There sure is, and it is HERE folks.
Nutella is in fact delicious, but it's full of refined sugar, synthetic vanilla, and plenty of dairy.
This better-for-you version is made with real cocoa powder and coconut sugar. It's rich, decadent, and incredibly delicious.
How do you make Nutella from scratch?
It's really easy. All you need is a food processor or high-speed blender.
You let the machine do most of the magic for you.
You just need to roast the hazelnuts, peel their skins off, and stick them in the food processor with the rest of the ingredients- voila!
How to make homemade Nutella
Preheat the oven to 375 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper, and place hazelnuts in a single layer on the sheet.
Roast for 12-15 mins, watching them after about 10 minutes to ensure they do not brown too quickly or burn.
Remove from the oven and transfer to a clean kitchen towel.
Let them cool for 5-10 minutes. Using a back and forth motion, gently rub the nuts until the skins have mostly been removed.
Place hazelnuts in the bowl of a food processor or high-speed blender and process until finely ground. Scrape down the sides of the bowl or blender as needed.
Continue processing until they start to liquify. It usually will take about 5 minutes. Stop the food processor as needed to scrape down the sides of the bowl more.
Add in the coconut sugar and cocoa powder. Process until well combined, about 30 seconds.
With the food processor running, slowly drizzle in the oil and vanilla. Process until smooth.
Add the salt and process very quickly, just a few seconds.
Add in the dark chocolate chips or chunks and salt. Process for about 30 seconds. If it starts to get too lumpy, add in 1-2 more tablespoons of oil through the shoot.
Transfer the spread into a clean jar. Store in the refrigerator for up to 1 month. Let it come to room temperature before scooping and spreading.
Recipe Tips & Tricks
Here are a couple tips i have to make this homemade Nutella turn out really perfect!
- I recommend buying raw hazelnuts and roasting them yourselves. There's such magic in fresh roasted nuts... trust me! 😉
- Use avocado oil if you can... it's neutral-tasting and fabulous in this recipe.
- If you'd like to use cacao powder instead of cocoa powder, go for it. It will taste even richer and more decadent.
- Be sure to store it in the refrigerator in an airtight container for up to 1 month. If you'd like to use it as a spread, let it sit at room temperature until it softens.
What can I eat this homemade Nutella with?
Anything, really. I highly recommend just eating it by itself with a spoon.
It's FABULOUS in your morning cup of coffee.
Otherwise, you can spread it on or use it as a dip with:
- Yogurt
- Waffles (try it with my protein waffles)
- Pancakes
- Rice cakes
- Toast (or on top of a slice of zucchini bread)
- Ice cream
- Fresh fruit
Looking For More Great Healthy Breakfast Recipes? Try These:
Easy Gluten Free Zucchini Bread
Creamy Peanut Butter Overnight Oats
Healthy Buckwheat Banana Bread
Healthy Homemade Nutella
Equipment
- Food processor
Ingredients
- 8 ounces raw hazelnuts
- 1 cup coconut sugar see notes
- ⅓ cup cocoa powder or cacao powder
- 3-4 tablespoons avocado oil see notes
- 1 teaspoon pure vanilla extract
- 1 teaspoon kosher salt
- ⅓ cup dark chocolate chips or chunks
Instructions
- Preheat the oven to 375 degrees Fahrenheit, and adjust the oven rack to the middle position. Line a baking sheet with parchment paper, and place hazelnuts in a single layer on the sheet. Roast for 12-15 mins, watching them after about 10 minutes to ensure they do not brown too quickly or burn.
- Remove from the oven and transfer to a clean kitchen towel. Let them cool for 5-10 minutes. Using a back and forth motion, gently rub the nuts until the skins have mostly been removed.
- Place hazelnuts in the bowl of a food processor or high-speed blender and process until finely ground. Scrape down the sides of the bowl or blender as needed. Continue processing until they start to liquify. It usually will take about 5 minutes. Stop the food processor as needed to scrape down the sides of the bowl more.
- Add in the coconut sugar and cocoa powder. Process until well combined, about 30 seconds.
- With the food processor running, slowly drizzle in the oil and vanilla. Process until smooth. Add the salt and process very quickly, just a few seconds.
- Add in the dark chocolate chips or chunks and salt. Process for about 30 seconds. If it starts to get too lumpy, add in 1-2 more tablespoons of oil through the shoot.
- Transfer the spread into a clean jar. Store in the refrigerator for up to 1 month. Let it come to room temperature before scooping and spreading.
Notes
- Coconut sugar: Run it through a spice grinder or blender for a few seconds to turn it into a powder first.
- Avocado oil: You may need a few more tablespoons depending on how many dark chocolate chips/chunks you add! Add 1 tablespoon at a time towards the end until you reach the consistency you desire.
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