Healthy Homemade Nutella

Homemade Nutella is so simple to make! It’s rich, full of chocolate flavor and can actually be considered healthy when made at home with real, wholesome ingredients. This version actually contains tons of hazelnut flavor and absolutely no refined sugars. Make it in under 20 minutes!

Homemade Paleo Nutella

Can I get a huge yes for homemade Nutella? This spreadable goodness is essentially a chocolate nut butter. Hazelnuts are a good source of healthy fats and are rich in vitamin E, calcium and magnesium. They’re already delicious on their own, but when paired up with chocolate they’re downright dangerous.

The store-bought chocolate hazelnut spread may be tasty, but honestly it’s so laden with sugar that it hardly retains any health benefits at all. Why bother when you can easily make your own at home with just a few simple ingredients?

Ingredients Needed

  • Raw Hazelnuts
  • Dark Chocolate + Cocoa Powder
  • Coconut Sugar
  • Coconut Oil
  • Vanilla Extract
  • Sea Salt

How to Make It

  1. Start by toasting the hazelnuts! This not only improves the flavor of the hazelnuts, but it also makes it easier to rub off the skin if your raw hazelnuts have them. Just make sure to watch the nuts closely so they don’t burn. To remove the skin, place them inside of a clean kitchen towel and rubbing vigorously until most of the skin has come off. Some skin left behind isn’t a big deal, so don’t stress about getting every tiny piece off.
  2. Meanwhile, melt the chocolate over a double-boiler or on slowly on low-power in the microwave. Set aside to cool.
  3. Transfer hazelnuts to a food processor and process until a hazelnut butter forms, about 5-7 minutes, scraping down the sides every few minutes. During this stage you might feel like it’ll never come together, but it will! Keep going!
  4. Once you have a smooth nut butter, add in the coconut sugar, cocoa powder, coconut oil and vanilla and process until smooth, about 3 minutes more.
  5. Then add cooled chocolate and blend until smooth and creamy.

Troubleshooting

After you’ve added the coconut sugar and cocoa powder to the nut butter, if your mixture seizes up, add in a couple of tablespoons of warm water until the mixture is smooth and creamy again. Make sure it is smooth before adding in the melted chocolate or you will have trouble getting the mixture to come back to smooth.

How to Store Homemade Nutella

We recommend storing this in the refrigerator. There are no preservatives in this, and a very conservative amount of sugar so unlike store-bought Nutella, it’s best to store this in the refrigerator and use up within 7-10 days. You can bring it to room temperature if you’d like to before using.

How to Use Homemade Nutella

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Healthy Homemade Nutella

Homemade Nutella is so simple to make! It’s rich, full of chocolate flavor and can actually be considered healthy when made at home with real, wholesome ingredients. This version actually contains tons of hazelnut flavor and absolutely no refined sugars. Make it in under 20 minutes!

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1 Pint 1x
  • Category: Spread

Ingredients

Scale
  • 2 cups raw hazelnuts
  • 1 cup good-quality dark chocolate
  • ⅓ cup coconut sugar
  • 2 tablespoons good-quality cocoa powder
  • 1 teaspoon vanilla
  • 1 tablespoon coconut oil
  • Pinch fine sea salt

 

Instructions

  1. Preheat oven to 400ºF. 
  2. Spread hazelnuts on a baking sheet in a single layer and bake for 10 minutes, watching closely to avoid the hazelnuts burning. Remove from the oven and let cool completely.
  3. Meanwhile, melt the chocolate over a double-boiler or on slowly on low-power in the microwave. Set aside to cool.
  4. Once the hazelnuts are cooled, remove the skins on the nuts by placing them inside of a clean kitchen towel and rubbing vigorously until most of the skin has come off. (If your nuts are already skinless, obviously skip this step!)
  5. Transfer hazelnuts to a food processor and process until a paste forms, about 5-7 minutes.
  6. Add in the coconut sugar, cocoa powder, coconut oil and vanilla and process until smooth, about 3 minutes more. (See note for troubleshooting)
  7. Add cooled chocolate and blend until smooth and creamy. 
  8. Store in an air-tight container for up to 2 weeks, or the refrigerator, if desired.

Notes

If you chocolate mixture starts to seize up, or becomes very dry looking, add in a couple of tablespoons of warm water with the food processor running. It should be completely smooth before adding in the melted chocolate.

If your hazelnuts do not have a the skin on them, you can still toast them to improve the flavor!

We recommend storing this in the refrigerator. There are no preservatives in this, and a very conservative amount of sugar so unlike store-bought Nutella, it’s best to store this in the refrigerator and use up within 7-10 days. You can bring it to room temperature if you’d like to before using.

Recipe and photos updated in 2020.

Nutrition

  • Serving Size: 2 tbsp
  • Calories: 140
  • Sugar: 9.2g
  • Sodium: 15mg
  • Fat: 9.8g
  • Saturated Fat: 3.4
  • Carbohydrates: 12.3g
  • Fiber: 1.5g
  • Protein: 2.3g
  • Cholesterol: 2mg

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42 comments
July 25, 2014

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42 Responses

  1. The store-bought variety has dairy in it which is something we avoid so this homemade version looks perfect. Can’t wait to try it!

  2. I have just made this but as I couldn’t find hazelnuts, went with almonds! Wow! It’s amazing! Tastes incredible… Even my teenage Nutella addict son loves it!
    Try it! Thanks for the recipe!

    1. Hazelnut oil? For a more authentic Nutella experience. That’s what I’m planning to use anyway as I don’t like coconut oil much.

      1. You can buy date butter or just make it yourself. I have tried it and I was amaized. I got the sweetness that I wanted. Instead of coconut palm sugar I substitute it with carob powder. My son loves my homemade Hazelnut spread! 🙂

  3. Just made a half a batch, made my husband who is a Nutella conoisseur try it and he likes it
    =)
    and this is the kind of Nutella I won’t mind my kid eating spoonfulls of.
    I used butter instead of coconut oil and cane sugar instead of coconut palm sugar, but it still tasted terrific.
    Great recipe!

  4. Lexi this looks incredible!! Do you think you could substitute cacoa powder for the cocoa powder?

    So glad I found your fabulous site!

  5. Haay!

    Can you give us an idea of approx. how much nutella (volume) comes out of this recipe? We’re planning on giving homemade nutella jars to some friends for Christmas and need to calculate how many hazelnuts to buy 🙂

    Thanks!

  6. This was amazing! However, I think that using coconut oil makes it harden and I would prefer it to stay creamy. Perhaps using hazelnut or walnut oil instead of coconut would help?

  7. HI this tastes great but I couldnt get mine to be smooth and melted like in the pictures, it looks like dough? what did i do wrong? 🙁

  8. Hi Lexi, did you change this recipe? I could swear it also had honey and ¼ cup of sugar. I’ve been making it for years so I don’t check the recipe anymore but I’m pretty positive I am using your recipe. I love it. Thank you for sharing it 🙂

    5.0 rating

  9. Is it possible to substitute raw cacao powder for the cocoa? I haven’t tried thus yet but wish to make it as clean and healthy as possible.

  10. Hi Lexi, amazing recipe! I followed it exactly and it tastes great, but mine is really runny (more like chocolate sauce). The hazelnuts were quite runny on their own after I processed them for 5 mins. Maybe I processed them too long? But they were still a tiny bit gritty, so I kept going to try and get them smooth. Do you know any other reason mine would turn out runny?

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