Homemade Healthy Nutella

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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
Course Dessert
Servings 2 CUPS OF NUTELLA

Ingredients
  

  • 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.

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