Homemade Healthy Nutella

Ok guys. This is a long time coming. I don’t remember the first moment I had Nutella. If I were to guess, it was sometime in my early teens when I had a crepe filled with Nutella and a scoop of ice cream on top. HOLY SMOKES.

My life was changed. I went hard. I made up for loss time. I started dipping everything in there. Fruit. Pretzels. Spoons. I mean, what’s better than that hazelnut chocolate combo? I can think of literally nothing.

So what took me so long to make my own healthier version, you ask? Well, I have no clue. I finally made my own homemade Nutella and I couldn’t be more in love. Guys. GUYS. It’s sooo good so good!! It’s pretty drizzly when it’s freshly made. I’m thinking ice cream topping, strawberry dipping, finger licking, you get the picture. But, once you pop it in the fridge or in the container for a day, it firms up a bit and becomes more spreadable.

I love this recipe. I know you will too. So, let’s get to it!

First things first, you want skinless hazelnuts. I bought them this way, but I have a quick tip to remove the skin after the next step to save you the hassle of tirelessly peeling the nut skins. Stay tuned.

But but but how do I make sure my nuts are peeled? They are peeled if they are a tan-ish color (as picture above and below and every pic in this post). If they are brown or look like they have a papery brown thin layer on them, the skin is most likely on. Don’t worry if the skin is on. I have a game plan for you below…

Lay your hazelnuts out on a baking sheet and roast for 10 minutes.

If your skin is still on the hazelnuts (aka not peeled), place them in a bowl. Then, place a bowl over top and shake. This should remove the skins from the hazelnuts and allow you to easily scoop the nuts out.

Place the peeled and roasted hazelnuts in your food processor along with the coconut sugar, vanilla, sea salt, and cocoa powder. Turn the food processor on and forget about it for about 3 minutes. Come back to it, scrape down the sides with a rubber spatula and then turn it on for 7 – 10 minutes. This sounds like a bit much but it honestly does its thing and is pure magic.

Once the mixture is smoooooth and the consistency you like, transfer the chocolate hazelnut mixture to an air-tight container and store in the fridge until you’re ready to eat!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Homemade Healthy Nutella

Swap your store-bought chocolate hazelnut spread with a healthy, homemade version! Put it in a crepe or just use a spoon, it’s vegan + refined sugar free!

Recipe by:Lindsay Grimes Freedman

★★★★ 4 from 1 reviews

Prep: 13 minsCook: 10 minsTotal: 23 mins

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Ingredients

• 3 cups peeled hazelnuts
• 1/2 cup coconut sugar
• splash of vanilla
• 1/2 teaspoon sea salt
• 1/3 cup cocoa powder

Instructions

1. Preheat oven to 300F.
2. Lay your hazelnuts out on a baking sheet and roast for 10 minutes.
3. Place the peeled and roasted hazelnuts in your food processor along with the coconut sugar, vanilla, sea salt, and cocoa powder.
4. Turn the food processor on and forget about it for about 3 minutes.
5. Turn it off, scrape down the sides with a rubber spatula and then turn it on for another 7 – 10 minutes.
6. Once the mixture is smoooooth and the consistency you like, transfer the chocolate hazelnut mixture to an air-tight container and store in the fridge until you’re ready to eat!

© The Toasted Pine Nut

Enjoy!! xo