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This homemade Nutella recipe is homemade and so much richer and healthier than the store-bought stuff!
So yeah, I think I’m about to make a lot of new best friends with this homemade Nutella recipe.
It’s been so long since I’ve had real Nutella that I completely forgot just how good it is. That is until I made my own. I mentioned it just once on Facebook, and the response was overwhelming. So, I think after today, I’ll be just a tad bit more popular with the healthy recipe crowd.
It’s funny, I was so sure that Mini Chef would go crazy for this stuff. Not so!! He won’t touch it! But that’s okay. That just means there’s more for the grownups around here. Although technically, I’m not sure that’s a good thing. This is definitely a once-in-a-while treat. Not something you can eat every day, particularly if you are trying to lose any weight. But once in a while, this stuff is incredible!
My theory is that if we can sometimes enjoy the things we love and still have them be clean eating healthy foods, not only will we benefit health-wise but also emotionally. Because let’s face it. Losing weight or working on general health is all one big mental head game.
P.S. – This would make a really yummy cake frosting!
What Is Nutella?
Nutella is actually an Italian brand-name product sold in stores worldwide. It’s a hazelnut-chocolate spread typically used for spreading over toast, though it can be used in many different types of recipes. Particularly dessert recipes. It is a registered trademark. No claim is made to the name here. I use it only for reference.
What Is Nutella Made Of?
Their ingredient list states: Sugar, vegetable oil, hazelnuts, skim milk powder, fat-reduced cocoa powder, soy lecithin, and flavoring (vanillin).
The sugar is highly processed, as is the vegetable oil. The skim milk powder and reduced-fat cocoa powder are incredibly processed as well, which means they do not resemble anything close to their original states. Soy lecithin is most likely a processed GMO, and vanillin is a component of the vanilla bean, which is typically made and used as a synthetic. So, as you can probably guess, this stuff is nowhere near a truly natural hazelnut spread.
The recipe below uses real food ingredients. Actual chocolate, honey, real vanilla extract, ingredients you’ll recognize as actual food. And that’s what gets us back to good health. Choosing the right ingredients.
Is Nutella Good Or Bad For You?
Let’s face it. Most processed, sugary treats are never good for you. Sugar, in general, is never actually good for you. That’s reality. But the occasional treat is nothing to be ashamed of, providing it’s actually occasional. I’m not a fan of labeling anything made with whole-food ingredients as bad. But you also have to use good, common sense here. While this recipe is certainly better health-wise than the store-bought stuff, it still has sugar in it, which should always be enjoyed in moderation.
Ways To Use Hazelnut Spread
- Spread on toast.
- Use as frosting for cake.
- Put a spoonful in your morning coffee.
- Use as an ice cream topper.
- Use it to flavor baked goods.
What You’ll Need
Hazelnuts – These should be raw.
Unsweetened chocolate – This is unsweetened baking chocolate. Baker’s is a widely available brand, but there are others too.
Honey – You can use maple syrup as well, but you may need more of it to reach the level of sweetness you desire. If you opt for a dry sweetener, you’ll need to add more oil and milk (in equal amounts) to make up for the loss of liquid in the recipe.
Oil– This can be any oil you usually use. But make sure it’s lightly flavored so it doesn’t change the flavor of the finished recipe. I have used coconut oil and safflower oil. Grapeseed is another good choice.
Milk – This can be non-dairy or dairy. Whichever you prefer. But if you use non-dairy, make sure it’s unsweetened. I have used both unsweetened almond milk and cashew milk. Both worked well.
Pure vanilla extract – Make sure this is vanilla extract, not vanilla flavoring.
How To Make Homemade Nutella
Place the hazelnuts on an ungreased cookie sheet and bake at 350 F. for about 15 minutes. The flesh should be a nice golden brown, and the skins should be closer to black in color. Remove from oven and allow to cool completely.
Put the hazelnuts on a dish towel and rub until the skins come off. You may need to help some of them along with your hands, but most of the skins should come off with the towel.
Put the hazelnuts in a food processor and blend until you have a nut butter consistency. It may not be perfectly smooth, but you’ll know it when you see it. It takes a few minutes in the processor, so just keep blending.
While the hazelnuts are in the processor, put the chocolate squares in a bowl and microwave for about 3 minutes. Stir, and then continue to microwave in 30-second intervals, stirring after each one, until the chocolate is melted.
Stop the processor and add the chocolate, honey, oil, milk and vanilla. If, after blending, it’s not as smooth as you’d like, add a little more milk and oil (in equal amounts), and blend again.
Transfer the nutella to a jar and store in the fridge.
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Homemeade Nutella
You don’t have to give up your Nutella addiction to stick to your eating plan. Make your own!
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Course: Condiments, Dessert
Cuisine: Italian
Prep Time: 30 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 45 minutes minutes
Servings: 28 oz.
Calories: 117kcal
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
Food processor
Ingredients
- 1 ½ cups hazelnuts
- 6 oz. unsweetened chocolate
- ¾ cup honey
- ¼ cup oil (I used safflower)
- ½ cup almond milk (unsweetened – or regular milk works too)
- 1 tsp. pure vanilla extract (I used Bourbon Vanilla from Trader Joe’s)
US Customary – Metric
Instructions
Place the hazelnuts on an ungreased cookie sheet and bake at 350 F. for about 15 minutes. The flesh should be a nice golden brown and the skins should be closer to black in color.
Remove from oven and allow to cool completely.
Put the hazelnuts on a dish towel and rub until the skins come off. You may need to help some of them along with your hands, but most of the skins should come off with the towel.
Put the hazelnuts in a food processor and blend until you have a nut butter consistency. It may not be perfectly smooth, but you’ll know it when you see it. It takes a few minutes in the processor, so just keep blending.
While the hazelnuts are in the processor, put the chocolate squares in a bowl and microwave for about 3 minutes. Stir, and then continue to microwave in 30 second intervals, stirring after each one, until the chocolate is melted.
Stop the processor and add the chocolate, honey, oil, milk and vanilla. If, after blending, it's not as smooth as you'd like, add a little more milk and oil (in equal amounts), and blend again.
Transfer the nutella to a jar and store in the fridge.
Notes
Please note that the nutrition data is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1oz. | Calories: 117kcal | Carbohydrates: 10g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Sodium: 7mg | Potassium: 98mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.4mg | Calcium: 19mg | Iron: 1.4mg
Recipe from the Gracious Pantry® archives, originally posted 7/24/11.
