Made with only 5 ingredients in less than 20 minutes, this healthy homemade nutella is easy to make and even easier to eat! Creamy, nutty and so addictive, this chocolate hazelnut spread is dairy-free, low sugar, and can even be vegan!
Mmm Nutella. Growing up Nutella was a household staple that we made sure was always in stock. I remember sneaking into the pantry to eat it by the spoonful, which usually ended up being more like three spoonfuls. I know I’m not the only one.
If you’ve never tried Nutella, it’s a chocolate hazelnut spread originating in Italy and is a very popular spread on breakfast tables throughout Europe. You’ll find it on the shelfs of every grocery store and usually in jars like the one in the photos.
Isn’t the jar cute? I brought this jar home from my first trip to Italy in 2015. I think we went through 3 jars during our one week stay… pretty sure Nutella tastes better in Europe 😉
Is nutella healthy?
The original nutella may be tasty, but it’s full of palm oil and actually contains more sugar than hazelnuts! What?! This healthy, homemade version is heavy on the hazelnuts which contain antioxidants, vitamin E and healthy fats, and low on the sugar. So you can feel good about eating it.
How to make homemade healthy nutella.
Making nutella at home is incredibly easy. All you need is 5 ingredients and in less than 20 minutes you’ll have a jar of addictive, and creamy chocolate hazelnut spread. The only problem is you’re going to need a lot of spoons for tasting!
You will need:
Hazelnuts (I buy mine at trader Joe’s)
Nut milk, almond and hazelnut both work well
Step 1 . Begin by toasting the hazelnuts in the oven at 350 for 10-15 minutes. This will bring out the rich flavors and make it super easy to remove the skin.
Step 2. While the hazelnuts are still hot, place them in a clean kitchen towel and let them steam for 1 minute. Then begin rubbing the towel vigorously over the hazelnuts to remove the loose skin. But don’t worry if some of the skin is left behind!
Step 3. Next add the toasted hazelnuts to a food processor and blend until a chunky nut butter forms, Scraping down the sides every couple of minutes. This will probably take a few minutes depending on the power of your food processor. If your food processor starts to feel warm, turn it off for a couple of minutes to prevent it from overheating.
Step 4 Add the cocoa powder, nut milk, honey, and vanilla to the hazelnut butter.
Step 5. Blend, blend, blend, until the nutella is completely smooth. This will take about 3-5 minutes.
Step 6 Transfer the homemade nutella to a jar with an airtight lid.
If while mixing the nutella, you find it’s too dry or forms a ball, add 1-2 Tbs more of the nut milk until the mixture is smooth and creamy.
Does this need to be refrigerated?
Because it contains almond milk, this nutella should be stored then in the fridge for up to one month. If it even lasts that long!
How to use homemade nutella:
This is amazing filling for paleo crepes, like these. I also like to spread it on gluten-free toast and top with sliced banana. But my favorite way is just grabbing a spoon.
Other ways to enjoy:
With fruit slices such as apple, banana or strawberries.
Bring a cup of nut milk to a simmer on the stove and melt in 1-2 Tbs of nutella for a hazelnut hot chocolate!
Use it as frosting for cupcakes or cookies.
The possibilities are endless!Print
Homemade Nutella (Vegan +Gluten-Free)
Made with only 5 ingredients in less than 20 minutes, this healthy homemade nutella is easy to make and even easier to eat! Creamy, nutty and so addictive, this chocolate hazelnut spread is vegan, gluten-free and low sugar!
2 cups toasted hazelnuts
¾ cup almond milk
½ cup unsweetened dutch cocoa powder
¼ cup honey
½ teaspoon vanilla extract
1 pinch of salt
Add the hazelnuts, cocoa powder, almond milk, vanilla extract, and salt to a high speed blender.
Blend on high for 1-2 minutes, scraping down the sides frequently.
Add the honey and blend for about 4-5 minutes until completely smooth and creamy.
Remove from blender and store in an airtight container in the refrigerator for 2 weeks.
Can be used as a dip for fruit and pretzels, and as a spread on crepes and bread.
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