Once you taste this Homemade Healthy Nutella, you’ll never want to buy the store-bought version again. This chocolate hazelnut spread is made with just 7 simple ingredients and comes together in about 30 minutes.
Why You’ll Adore This Recipe:
- Made with only 7 simple ingredients.
- Ready in just about 30 minutes.
- Contains simpler and healthier ingredients compared to store-bought versions.
- Perfect for spreading on oatmeal, pancakes, toast, desserts, and more!
- Unlike store-bought Nutella, this recipe doesn’t contain palm oil or excessive sugar.
- Ideal for vegans or those with dairy allergies, and it’s lower in sugar.
- This recipe is plant-based, dairy-free, gluten-free, grain-free, and vegan.
- You can also make it with almonds or sunflower seeds for a nut-free version.
Helpful Hints and Tips:
- Roasted hazelnuts naturally produce oil, resulting in a smooth and creamy spread.
- You don’t need to remove all the hazelnut skins; just remove the majority.
- The more skins you remove, the creamier your Nutella will be.
- Depending on your blender or food processor, you may need to add more coconut oil to achieve a creamy texture.
Frequently Asked Questions:
- Can I use other nuts instead of hazelnuts?
Yes, almonds will work too! - What other sweeteners can I use instead of powdered sugar?
You can use coconut sugar, granulated sugar, maple syrup, or monk fruit sweetener. - How should I store this chocolate spread?
Store it in an airtight container, such as a Weck jar or jars with bamboo lids.
Homemade Healthy Nutella
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 CUPS OF NUTELLA 1x
- Category: Dessert
Ingredients
Scale
- 16 ounces raw hazelnuts
- 1 cup powdered sugar
- 2/3 cup unsweetened cocoa powder
- 1/4 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon instant coffee
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Spread the raw hazelnuts evenly on the baking sheet and bake for 12-15 minutes. Let them cool for 5 minutes before transferring to a clean dish towel.
- Wrap the hazelnuts in the towel and rub them together for about 5 minutes to remove the skins.
- Add the roasted, skinless hazelnuts to a food processor or blender and blend until you have hazelnut butter, about 10-15 minutes.
- Once you have hazelnut butter, add the powdered sugar, cocoa powder, melted coconut oil, vanilla extract, salt, and instant coffee, and blend again.
- Pour the mixture into a dish with an airtight lid and enjoy!
Notes
- Roasted hazelnuts naturally produce oil, resulting in a smooth and creamy spread.
- You don’t need to remove all the hazelnut skins; just remove the majority.
- The more skins you remove, the creamier your Nutella will be.
- Depending on your blender or food processor, you may need to add more coconut oil to achieve a creamy texture.
