I haven’t had Nutella since I was a student traveling in Europe decades ago with a EuroRail pass, sleeping in youth hostels. Back then we used to eat this incredible chocolate spread for breakfast. Because I now find the real thing way too sweet for my taste, I’ve created my own healthy homemade Nutella.
Like everything I create, this is another easy paleo recipe with only 6 ingredients. To make it you’ll need hazel nuts, cacao powder, hazelnut oil, honey, vanilla, and salt. Simply throw the ingredients in a food processor and you’ve got a healthy homemade version of Nutella that kids and adults love!
Chocolate Hazelnut Spread
Ingredients
- 1 cup hazelnuts
- ¼ cup cacao powder
- 5 tablespoons honey or agave nectar
- 1 tablespoon vanilla extract
- 1 tablespoon hazelnut oil
- pinch celtic sea salt
Instructions
- Roast hazelnuts at 350°F for 8-10 minutes until they turn golden and smell fragrant
- Transfer hazelnuts to a towel and rub skins off
- In a food processor, grind hazelnuts 5 minutes until a smooth butter, scrape sides as needed
- Add cacao, honey, vanilla, oil, and salt and process until well blended, about a minute
- Store in a one quart mason jar in refrigerator
- Bring to room temperature prior to serving
I decided to make my own homemade Nutella, after seeing Amy Scattergood’s recipe in the Los Angeles Times. The consistency of my chocolate hazelnut spread is a bit thicker than peanut butter. If you want to thin out your spread, add more hazelnut oil. I think this treat has a very similar taste to Nutella, though find the consistency not as creamy.
Everyone in my house loved this homemade hazelnut chocolate spread and it vanished quickly. Even though it’s not exactly the same thing, I like having a decadent treat and at the same time knowing exactly what’s in it!
We’re off to baseball practice. It’s a gorgeous 70 degree day perfect for our first day of spring training in Boulder!
Melissa says
This looks delicious! I just saw it at the store the other day and wished I could have it. Thank you so much for your website! I found it a couple of weeks ago and have been THRILLED! I’ve been on a strict Candida diet for months and have had a hard time with feeling deprived. Your recipes have changed that. This is the only place I can find good recipes that use the 2 flours I can have, coconut and almond. I just replace the agave nectar with powder stevia and they work great. My family loves your recipes! Thank you!!!!!
elana says
Welcome Melissa! So nice to see you here :-)
Christina says
How long would this keep? Should it be kept in pantry?
elana says
Hi Christina, I refrigerate mine and it keeps for 3 or 4 days at least –if everyone doesn’t eat it first.
Kaci says
I came over from the Pioneer Woman’s website, wondering if this could be shelf stable…if somehow canned? I’d love to send it to some friends for Christmas/Birthday/Tuesdays!
Sarah says
Oh my. This is going to get me in trouble. In a very good way! :)
Best,
Sarah
elana says
Thanks so much Sara :-)
Carolyn says
Looking to take out sugar and eat more optimally, we said goodbye to our household staple of Nutella. Just made the recipe…with these variations: Added a bit more oil (macademia is what I had on hand)and unsweetened chocolate almond milk (about 2 tbsp), which achieved the spread like consistency, and an addition of 2 tbsp honey.
elana says
Thanks Carolyn, for your great comment!
Dani says
oh, i cant wait to try this recipe!!! i LOVE nutella, but i would love to make my own :)
camille says
I made this last night. Wow. I must say this was really good. I changed the recipe a little to fit ingredients I had. Used 100% chocolate no sugar added dark choc bar, and melted it then adding to nut mixture. Then i added canola since i didn’t have hazelnut oil. I didn’t want to wait to make it. This is fantastic. My nutella loving son just adored it. Thanks so much for a much healthier version of a family favorite. That I have to add took only tops 10 minutes to make.
Eden says
Okay, made this last night. Yummm. I needed a quick, easy treat that was decadent. It hit the spot just right. This one is going to be made often, I can tell.
Sally says
I actually hate the taste of hazelnuts (gasp). But I’m wondering if this would work by replacing the nuts with almonds and the oil with coconut oil…worth a try, you think?
Chante Cramp says
You could also use almond butter instead.
Nick says
This is a great idea, I need to try this with peanuts. Or perhaps I could use an all natural peanut butter instead, although I would imagine it might be difficult to mix cocoa powder into peanut butter for some reason…
Meghan says
Wow… This could become a dangerous addiction! The best kind of course