Healthy Homemade Nutella

Healthy Homemade Nutella is a dairy free chocolate spread that rivals the best on the market in a much better way. It's an easy to make Nutella recipe and tastes incredible. Smear it on toast, drizzle over desserts or my favorite, have some straight out of a jar with a spoon.

Can you believe that I never tried Nutella as a kid? I was a very fussy eater and didn't like to venture out much when it came to trying out new foods. I can only imagine my mom's incredible patience.

Yep, I didn't try it until I was about 30 years old. You would think a child who'd eat Ovaltine by the spoonful would at least dip her finger in Nutella.

Now I am much wiser and my vegan homemade Nutella is used for dunking fruit, being folded into vegan crepes, stirred into warm dairy free milk for Nutella hot chocolate and, yes, even eaten from a spoon. Such a versatile spread!

But nowadays being a vegan means you pretty much need to make it at home. Luckily it's easy.

Is Nutella Healthy?

• The storebought Nutella is not but this homemade Nutella is.
• For the storebought Nutella, the first ingredient is refined sugar. Then the next ingredient is palm oil which is high in saturated fat.
• For this vegan homemade Nutella the first ingredient is hazelnuts and the second ingredient is unrefined coconut sugar.
• I hate to keep lambasting Nutella but it also has milk and artificial flavors.
• This homemade Nutella with cocoa powder has only 5 pure ingredients.
• This recipe has no preservatives or additives and is rich in nutrients that have a high content of protein, fats, vitamins, and minerals.

Bringing the Nuts Back Into Nutella

• You are going to be amazed at how close this healthier Nutella tastes to the real one. I would even say that it is better.
• Each batch is filled with a whopping two cups of hazelnuts, healthy fats, and is super chocolaty because of the cocoa powder.
• For this recipe, I often buy my hazelnuts in bulk to get those great wholesale prices. I also toast them in the oven to enhance their nutty flavor. You don't have to, but trust me, it is so worth the extra 10 minutes.
• If you love that creamy smooth Nutella texture, then rub off their skin while still hot, as per the recipe. Otherwise, you can opt to keep it on for some extra fiber. Your choice!
• For sure, don't worry about getting every drop of the skins off of the hazelnuts.
• Hazelnuts have already a naturally sweet taste. So all you need is a bit of extra coconut sugar to add more sweetness and a tad of salt to balance it out.

Loving Your Homemade Nutella

• Enjoy it like you would enjoy the store-bought Nutella, of course. But since this homemade chocolate spread is so much healthier, you will have no issues.
• Dunk your fruit in it. Seriously, you have to try this. I am thinking of bananas, pineapple slices, and also try your favorite chopped apples.
• Fold it into vegan crepes and feel totally good about it.
• And, yes, even eating it from a spoon. Because it is just that good!

And if you want some incredible recipes to use this vegan Nutella, check out some of my favorites here!

Vegan Pumpkin Waffles, smear it over the top

Nice and warm Brown Bread Irish Scones would be perfect with a little (or a lot) chocolate spread

Rich Whole Wheat Batter Bread can be toasted and topped with Nutella for a fantastic treat.

What Do You Think?

If you take a photo of your deep rich chocolaty spread I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Homemade Nutella

Ginny McMeans

Homemade Nutella is a chocolate-hazelnut spread that can be eaten with a spoon, smeared on toast or baked in countless delectable desserts.

4.60 from 5 votes

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course How-To's

Cuisine Nut Spreads, Spread

Servings 20 Ounces

Calories 101 kcal

Ingredients

  

1x2x3x

• 2 cups hazelnuts
• ½ cup coconut sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons coconut oil
• ¼ teaspoon salt

Instructions

 

• Spread the hazelnuts on a baking sheet in one layer. Bake at 350 degrees for 10 to 13 minutes.
  
• Wet a dish towel and wring it out as best you can. Dump all the baked hazelnuts into the damp dish towel.
  
• Fold the dish towel over the hazelnuts and rub firmly and quickly, back and forth. This is rubbing off the shell coverings and they will stick to the towel. See the photo above.
  
• Hand pick out the cleanest and toss them in a food processor.
• Shake the dish towel out and then rub some more. Do this as often as you like but all of the shell skins will not come off. Do not worry about that. The nutella will still be delicious.
• I rolled and picked out clean nuts about 5 times.
• Add the cooled, toasted hazelnuts to the processor bowl.
• Start processing. After a couple minutes, the nuts will start to clump together around the blade and it will be a smoother paste. Let your machine cool about every 30 seconds.
  
  
• After about 5 minutes, your hazelnuts should be processed into a nice hazelnut butter.
• Add the rest of the ingredients to the processor bowl and process again. This time it only takes 2 to 3 minutes until it is smooth and shiny.
• This is a mixture that will thicken if you go too long so be careful and stop as soon as the mix is spreadable.

Notes

You can store the nutella in the fridge for about a month but you can certainly freeze it longer if you have any left.

 

Nutrition

Serving: 2OuncesCalories: 101kcalCarbohydrates: 5gProtein: 1gFat: 8gSaturated Fat: 1gSodium: 37mgPotassium: 89mgFiber: 1gSugar: 3gVitamin C: 0.7mgCalcium: 14mgIron: 0.6mg

Tried this recipe?Let us know how it was!