Healthier Homemade Nutella
This healthier homemade Nutella is both easy and delicious. You’ll be spreading it on absolutely everything!
Hi, my name is Natalie, and I’m addicted to Nutella. Yes, it’s true… and I’m not ashamed to admit it. That probably doesn’t come to a surprise to those of you who have followed along for some time now. I love baking with it! Ever since I made homemade peanut butter, I’ve been dying to try homemade Nutella, so a few months ago I finally took the plunge.
I started by grabbing a handful of raw hazelnuts. You can find them in the bulk section of natural food stores or well-stocked local grocery stores. I popped them in the oven for 12 minutes until they were nice and toasty, then let them cool for a few minutes before removing the skins.
If you’ve toasted raw hazelnuts before, you know removing the skins can be a HUGE pain. Sure you can use the towel method, but I prefer the stainless steel bowl method. Grab two bowls (the same size) and vigorously shake them inside until the skins come off. P.S. this works for garlic too 🙂
Grind the hazelnuts in a large food processor or a high speed mixer. It’s really important to use a quality appliance for this recipe. The hazelnuts need to be ground into a super smooth spread. A standard blender will not work.
Add nut oil (hazelnut, walnut or pecan), 12 ounces of melted chocolate (I prefer all milk or 1/2 milk and 1/2 semisweet), powdered sugar, cocoa powder, vanilla and salt. Grind for a good 5 minutes (maybe more) until it’s nice and glossy. The hazelnut spread will thicken as it cools, so don’t be alarmed if it’s extra runny.
Wait for an hour or so before using, and then spread it or use it as a dip for EVERYTHING!! Trust me, this stuff is good!
If you love Nutella but want something slightly healthier, this recipe is for you! You have total control over the ingredients (if you want to use dairy-free chocolate that’s totally doable) and it tastes absolutely incredible. Homemade Nutella ftw!
Healthier Homemade Nutella
- 16 oz. raw hazelnuts
- 2 tbsp. hazelnut - walnut or pecan oil
- 12 oz. chocolate - chopped (I used 6 oz. milk, 6 oz. semisweet)
- 1/3 c. powdered sugar
- 2 tbsp. unsweetened cocoa powder
- 1 tsp. vanilla extract
- 1/2 tsp. kosher sea salt
- Preheat oven to 350 degrees.
- Place hazelnuts on a rimmed baking sheet, place in the oven to bake for 10-12 minutes or until the skins begin to darken (but not burn). Remove from the oven and allow to cool for 10 minutes before removing the skins.
- To remove the skins, rub with a clean dry kitchen towel OR use two metal bowls (that are the same size) and shake the hazelnuts vigorously inside (this process can take several minutes).
- Place the hazelnuts into a large food processor or high speed blender (like a Vitamix, Ninja or Blendtec), and grind for 1 minute. Add oil and grind for an additional minute.
- In a microwave safe bowl, melt the chocolate until smooth. Pour into food processor along with powdered sugar, cocoa powder, vanilla extract and sea salt. Blend for 5 minutes or until smooth.
- Allow to cool completely before storing.
- If you prefer a sweeter spread, you can add 1/2 cup of powdered sugar instead of 1/3 cup.