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
Homemade Nutella Recipe
A delicious chocolate hazelnut spread recipe with simple ingredients, much less sugar, and higher in protein than the leading brand.
Prep Time
13minutes mins
Cook Time
15minutes mins
Total Time
28minutes mins
Calories
117kcal
Author
Katie Wells
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Servings
16 Tablespoons
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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.