Nutella was always one of my favorite store bought treats from childhood, but after looking at the ingredient label only to see GMO sugar and artificial flavors (flavors derived from not a natural source like petroleum – yum!), I knew I had to try and make my own healthier version. This recipe is made with only 4 simple ingredients and is ready in under an hour. It makes a large batch that is so delicious, it probably won’t last long. Enjoy your nutella on toast, stuffed in dates, drizzled on bananas, or with fruit as a midday snack. This version is refined sugar free and sweetened only with maple syrup and coconut sugar in the chocolate chips. It is dairy free and vegan and can last in the refrigerator for up to 7 days.
For this recipe, you will need:
- Hazelnuts: This uses a 16oz bag of raw unsalted hazelnuts which you can find at Trader Joe’s if you have one nearby
- Vanilla: make sure it’s just pure vanilla extract and not imitation vanilla extract which uses artificial and refined sugars, flavors, and preservatives
- Salt: this is optional
- Maple Syrup: it’s best to use pure maple syrup for best flavor and to be the most nutrient dense and cleanest option. You can use coconut sugar as a substitute.
- Chocolate Chips: my go to brand for this is Hu Chocolates Gems because they are dark chocolate and refined sugar free, but any type of chocolate chip works, just look at the ingredients to make sure there are no natural flavors.
- Baking Tray: to roast hazelnuts
- High Speed Blender
Tips:
- You can always add an extra tbsp of sweetener if you want it sweeter
- You can also add in salt if you want a sweet and salty taste
- The nutella will harden in the refrigerator so microwave it for 20 seconds to soften it up
- You will need a spatula to scrape down the sides of your blender to make the hazelnuts into a butter (depending on your blender, this timing could vary)
- I recommend using a high speed blender if possible
- The more liquid sweetener you use, the longer it might take to make the hazelnut mixture creamy
How to Store:
- Store in an airtight container in the refrigerator for up to 2 weeks (this will harden it) or on your counter in a sealed airtight container for up to 2 weeks.
Other spreads to try:
Make Your Own Nutella
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 3 cups raw unsalted hazelnuts (16oz bag)
- 1 tsp vanilla extract
- sprinkle of salt (optional)
- 1 tbsp maple syrup (or coconut sugar)
- 1/2 cup chocolate chips, melted
Instructions
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- Add the hazelnuts to the baking tray and cook for 12-15 minutes. Roasting the hazelnuts helps to loosen the skins.
- Remove the hazelnuts from the oven and let them cool for a bit.
- Put the hazelnuts on a large kitchen towel and using your hands, roll the nuts around to remove the skins. Try to get off as much of the skin as possible so you get a smoother Nutella.
- Add the hazelnuts to a high speed blender or food processor (a blender will work better) and blend until the hazelnuts become the consistency of a butter. This may take some time (up to 10 minutes) and you might need to scrape down the sides of the blender a few times in the process.
- Add the vanilla extract, maple syrup, and salt to the blender and blend until smooth.
- Heat the chocolate chips up in the microwave in intervals of 30 seconds and mix in between until it becomes completely melted
- Slowly add the melted chocolate to the blender and blend until smooth. Transfer the Nutella to an airtight container or jar and store in the refrigerator or on your counter for up to 2 weeks.
Did you make this recipe?Tag @girlswhoeat!
