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Healthy Homemade Nutella

Filed Under: Almond Milk, Chocolate, Cocoa Powder, Condiments and Spreads, Desserts, Erythritol, Gluten Free, Grain Free, Low Carb, Paleo, Recipe Makeover, Recipe Roundup, Sugar Free, Under 50, Vegan

By 62 Comments Jump to Recipe

And now we know this is going to be a good week.

Nutella 8

There will be no bush beating around here. Only appropriately witty paraphrasing. Simply put, this is a recipe for a vat of chocolatey happiness.

Because my school is run by a bunch of smart people, they have cups of Nutella available for purchase by the teenage masses. And the masses come. Usually at the same time. It’s only entertaining if you’re not stuck in the middle.

But Nutella makes it worth it! Nutella makes everything worth it!

Nutella 6

This recipe is almost perfect. I mean, it is perfect in that is tastes like rainbows and sunshine, but I feel like it should be able to get me out of stuff I don’t feel like doing (such as my 1984 essay) while turning all my problems (such as the fact that I haven’t started my 1984 essay) into unicorns. But it doesn’t.

Sigh. It’s like finding the perfect laundry detergent (OMG it just makes my pajamas so SOFT) only to find out that it doesn’t fold your clothes for you. So let’s sum this up. The moral of the story is to wear your pajamas all the time always solely because your detergent doesn’t fold them for you and eat as much Nutella as you can to see if it will make my essay go away.

Please please let me know how it goes. I want us to all live together in harmony in pajamas with unicorns and happiness and Nutella. But I guess saying both happiness and Nutella is redundant. I’m so tired. Can we just go eat some chocolate and talk about our feelings? I love you too.

I’ll make more sense on Monday. Or maybe not. My highly sophisticated coping mechanisms don’t really allow me to remember Mondays. Let’s see how this goes. (It doesn’t even matter because I’m bringing you cookies then! Wee sugar!)

Nutella 7

Nutella time!

Now we’re going to transform the raw hazelnuts into the magical Nutella base. As a person who has never roasted nuts, the process is indeed pretty magical. Raw nuts? Not so hot. Roasted nuts? Hot. And I’m not just talking temperature here people.

Nutella 3

I’m going to be straight with you here. This next part is just magically annoying. The Nutella we all know and love and deserve is silky and amazing, but with all protagonists (that’s us) and their happily ever afters (that’s the homemade Nutella), there’s some irritatingly evil force in the way such as Cruella de Vil or a moat. Most likely with crocodiles.

In this fairy tale, the crocodile-laden moat is the hazelnut skins. You’re going to have to take them off. Now I won’t sugar coat this (although coating things in sugar does tend to make problems go away), skinning hazelnuts is not nearly as glamorous as it sounds. You just gotta toss your nuts in a paper towel and keep rubbing until you your patience can’t take it anymore. (Haha, she said nuts!)

Nutella 2

So at least a minute. Maybe more. But probably not more. You have a silky chocolate ever after waiting. So definitely not more.

Nutella 1

This is the easy part! Just throw everything into the food processor, put in some ear plugs, and do something fun on the other side of the house for about 10 minutes.

And then you have an entire food processor worth of homemade Nutella. The fun just keeps coming.

Nutella 5

Yield: 2 cups

Healthy Homemade Nutella

15 minPrep Time:

10 minCook Time:

25 minTotal Time:

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Ingredients

  • 1 1/2 c hazelnuts
  • 1/2 cup cocoa powder
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/2 cup erythritol or sugar

Instructions

  1. Preheat oven to 350°F.
  2. Spread the hazelnuts on a baking sheet and bake for 10 minutes. Using a paper towel, pull the skins off the hazelnuts. Transfer the hazelnuts to a food processor and process until smooth and buttery, stopping to scrape down as needed, about 10 minutes.
  3. Add in the remaining ingredients and process again until smooth, adding more or less sweetener to taste. Transfer your homemade Nutella to a 16 ounce jar. It will keep in an airtight container in the refrigerator for about a week. Devour.

Notes

Nutritional information calculated with erythritol.

7.8.1.2
297
https://www.foodiefiasco.com/healthy-homemade-nutella/

Nutrition

Calories: 36 cal
Fat: 3.5 grams g

Nutella 6

 

How do you enjoy Nutella?

As for me, I enjoy it everywhere. But mostly on a spoon.

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Comments

  2. This looks too good! I really want to try using erythritol, but never have. I've used xylitol before but it hurts my stomach a lot. Do you know if erythritol has the same effect? Or maybe i'll try with truvia. Either way this is on my to-do list yum!!
    Reply

    • Hi Rena! I personally find erythritol is easier on the tummy than xylitol. I've tried this recipe with Truvia and it worked beautifully. Hope this helps!
      Reply

    • If any sweetener ending in '-ol' hurts your stomach, it probably is not for you. See this explanation in the FODMAPS diet. Try it for at least 2 weeks, 6 is better :))) http://www.med.monash.edu/cecs/gastro/fodmap/
      Reply

      • Thank you for the friendly tip, Geraldine! I haven't heard of the FODMAPS diet before, but it sounds like a useful tool in bettering your health!
        Reply

  3. Wow, if this tastes even close to the original, my wife is gonna let me have the remote control for-EV-ER! Thanks!!!!
    Reply

  5. Wow, that's really low calorie! Not to mention healthy. I didn't believe you at first, it seemed way to good to be true, so I calculated it myself. I know, I should never have doubted your awesomeness, but I did and now I feel like an idiot. Anyway, I will definitely be making this beautiful deliciousness, even if I know I'll eat like half the batch in one sitting. Ultimate food high.
    Reply

  7. I can't wait to try this. How do you store it? I would imagine if you store it in the refrigerator it will be difficult to spread, but it does contain almond milk. Thanks!
    Reply

    • Hi Karren! Yes, you store it in the fridge. I find that it actually spread quite well, but if not, feel free to warm it up a little bit. Hope this helps!
      Reply

  8. I was so happy when I found this recipe! I was looking for a healthy nutella recipe online and that's how I discovered your blog. I'm a teen chef too!
    Reply

  10. I've tried a BUNCH of different vegan nutella recipes and hands down, this is the BEST of the best! I absolutely love it and it tastes just like the real deal! Thank you so much for sharing! :D
    Reply

  11. I'm so excited for this. Haha. If I substituted coconut milk for the almond milk would it make a huge difference? One of my resolutions is to use up existing things in my kitchen! :) Also. I only have a blender not a food processor...
    Reply

  12. This recipe is awesome! I made Nutella for Nutella day (02/05) and it was fun to make. My least favorite - which you correctly described - was the skinning of the hazelnuts. I've got to find skinned ones for next time. :) Thank you for the recipe. Pinning!
    Reply

  13. Hi there! I can't tell you how excited I am to have found this recipe! Nutella is literally my favourite thing in the whole world but I am on the candida diet which completely restricts you from sugar so bye bye nutella! I am allowed to use agave nectar in recipes, do you think I could sub the sweetner for this? thanks again for the post :) x
    Reply

  14. Your writing is honestly the funniest thing I have read all week. Just wait till the pancakes get involved with this stuff!!
    Reply

  15. Hey, kelly love? How much calories do you think it is per serving if i used regular white sugar and skim milk(49cal per 1/2 cup) insted of the eritheitol and almond milk?
    Reply

  16. This this tastes really good. Thanks for posting. If you use the same recipe with peanuts instead, there is no difference :)
    Reply

  17. Hey Kelly, just stumbled across your blog, and I'm so into reading every posts of yours not only because I'm intrigued by all these healthy recipes that you've got, but because of your witty writing style. LOVE IT. Your posts keep me engaged and I can't wait to try some of your recipes soon. I'm sure they'll be great. I'll be checking out your blog diligently as of today :)
    Reply

  21. Hey :) so sorry for my english, I'm from Germany and i love your recipes! I want to ask you if i can use normal milk instead almond milk? :) Thank you so much for all these inspirations !!
    Reply

  22. Hi Kelly, Is it possible to use Bob's Red Mill Hazelnut Flour/Meal rather than the hazelnuts? My understanding is that while Bob's is not blanched, the skins are off. If I can use it, how many cups of hazelnut meal would I substitute for 1 1/2 c hazelnuts and do you think it would taste as good?
    Reply

    • Please let us know how you enjoy this spread, Claudia! Thank you for the helpful link! Can't wait to try the new method out:-)
      Reply

    • Sure thing, Linus! Hope that this helps you to make this delicious "not"-ella:-) 234 g hazelnuts 59 g cocoa powder 115 g almond milk 4.33 g vanilla extract 101 g erythritol or sugar
      Reply

  25. HI Maybe someone already has aksed you this question, but do you think i can use just normal milk for the recepies ? Love you blog !! // Sine from Denmark
    Reply

    • Hi Sine! You can definitely use normal milk for the recipes, but the flavor may be slightly different. Enjoy:-)
      Reply

  27. This looks so yummy!! I'll try it this friday but I want to know if I can freeze the remaining nutella so it won't get ruined after a week???
    Reply

  28. Soooo, I made this today and its awesome (: The only snare I hit was that the erythritol gave it a grainy texture and didn't really dissolve, so I think next time, I would mix that and the milk on the stove until it was dissolved before adding it. Just a suggestion!
    Reply

  29. A tip for removing skins from hazelnuts - before you start the recipe, wet a clean tea towel, squeeze it out as well as you can and hang it to dry near the oven while preheating and roasting the nuts. When the nuts are ready, line a large bowl with the damp tea towel, tip the nuts in, close it up like a sack, let it sit for a minute, then rub the hazelnuts while all wrapped inside the tea towel. It should take less than a minute to skin all of them.
    Reply

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