Perhaps you’ve noticed Nutella’s rapid rise in popularity in the last few years. Some variation of chocolate hazelnut spread has been popular in other parts of the world for hundreds of years. Thanks to increased marketing in the past decade, it’s gained popularity in the US too.
According to Mental Floss, someone buys a jar of Nutella every 2.5 seconds somewhere in the world! That’s a lot of chocolatey goodness. And what’s not to love, right?
A lot, actually! This delicious hazelnut spread contains a LOT of sugar and some of the ingredients are questionable at best. While store-bought Nutella is often thought of as a healthy snack, I’d lump it in with donuts and chocolate bars due to its high sugar content. And in 2012 Ferrero (who makes Nutella) settled a lawsuit for deceptively marketing it as a health food.
A Healthy, Homemade Nutella Recipe
When I introduced this nostalgic treat to my children several years ago (before researching the ingredients) they loved it. So I was sad it’s not a yummy treat they could enjoy often (six kids + that much sugar = not fun). Even though it has some beneficial ingredients (hazelnuts and dark chocolate) hidden under all that sugar!
So of course I set out to try and recreate a healthy, homemade version!
This homemade “no-tella” option is great if you’re really trying to limit carbs/sugar. Some recipes call for melted chocolate, granulated sugar, or coconut sugar to sweeten. This version uses maple syrup for a refined sugar free version. Honey will also work here. The liquid sweetener helps make it creamier.
Recipe Edits
The downside to this homemade version? It isn’t as creamy as the “real” thing from the grocery store and is more the consistency of almond butter or natural peanut butter. If you want a natural option that’s better than the original, I recommend this one. It’s nutty, spreadable, and skips the granulated sugar, palm oil, and other additives.
I originally used room temperature coconut oil in this recipe but water seems to work better. It does decrease the shelf life somewhat, but that’s not been a problem at our house. My kids eat it up fast enough I don’t have to worry!
Homemade “No-tella” Chocolate Hazelnut Spread
This is my take on Nutella. It’s homemade, is made with real food ingredients, and is dairy-free and vegan. I’ve used this spread to make brownies, buttercream for cupcakes, cake fillings, breads, cookies, and more. It’s as versatile as it is delicious.
How to Remove the Hazelnut Skins
Homemade Nutella tastes better when it’s made without the papery nut skins. You don’t have to meticulously sit there with a peeler though! There are a few different ways to remove them. I use the jar method and put freshly roasted hazelnuts in a jar, shake, and then pick out the nuts.
Another option is to use a kitchen towel. Simply place the roasted hazelnuts on a towel, fold it over, and rub them together.
Homemade Nutella Recipe
Servings
Equipment
- Food processor (or high-speed blender like a Vitamix)
Ingredients
- 2 cups raw hazelnuts
- ⅓ cup maple syrup (or to taste)
- ¼ cup cocoa powder
- ¼ cup warm water
- 2 tsp vanilla extract
- ¼ tsp sea salt
Instructions
- Preheat the oven to 350° F. Spread the hazelnuts in a single layer on a baking sheet and roast for 12 to 15 minutes, until fragrant.
- Carefully put the roasted hazelnuts in a mason jar with the lid on and shake. The papery skins will fall right off. Remove the skinless nuts and put them in a food processor or a high-speed blender.
- Grind the hazelnuts for about 5-8 minutes until they turn into a creamy hazelnut butter.
- Mix the cocoa powder and warm water together until dissolved and smooth.
- Add the maple syrup, cocoa powder mixture, vanilla, and 1/4 teaspoon salt. Blend for another 2-3 minutes until all the ingredients are combined and smooth.
- Transfer to a mason jar or other airtight container. Store in the refrigerator for several weeks.
Nutrition
Notes
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
How to Use Hazelnut Chocolate Spread
This classic Italian spread is versatile and great for so many things. Here are a few ways
- Use it as a filling (along with strawberries) for protein-packed crepes
- Try it in between layers of a crepe cake
- Add it to homemade ice cream before freezing
- Use it as a topping for waffles or pancakes
- Use it as frosting for homemade brownies
- Make easy homemade Nutella cookies
A Healthier Hazelnut Spread Option
Confession: I don’t make this recipe as much since discovering an even better pre-made version. You can get it here. I’m all for taking the DIY route whenever possible, but in this case, pre-made is a good choice in several ways:
- Less sugar: It has 40% less sugar than other options. The name brand has 21 grams of sugar per 2 tablespoons, while Nutiva has only 12 grams.
- Ethically sourced: Most hazelnut spreads use palm oil, which can be problematic if not ethically sourced. All of the ingredients in the Nutiva brand, including palm oil, are ethically sourced (rainforest and animal-friendly).
- More nutritious: Unlike other brands, this one contains 450 milligrams of omega-3s per serving from chia and flax! (That’s more than sardines and tuna contain per serving. My kids certainly prefer the chocolate option!)
- Organic, non-GMO verified, and certified gluten-free: Other brands aren’t organic or have GMO ingredients.
Are you a fan of chocolate hazelnut spread? Ever tried to make homemade Nutella? Share below!
Leave a Reply