You may have noticed Nutella’s rapid rise in popularity in recent years. Some variants of the chocolate-hazelnut spread have been popular in other parts of the world for hundreds of years. Thanks to increased marketing over the past decade, it has also gained popularity in the U.S.
According to Mental Floss, every 2.5 seconds someone somewhere in the world buys a jar of Nutella! That’s a lot of chocolatey goodness. And who wouldn’t want some?
A lot, actually! This delicious hazelnut spread contains a LOT of sugar, and some of the ingredients are questionable at best. While store-bought Nutella is often considered a healthy snack, I would put it in the same bag as donuts and chocolate bars due to its high sugar content. And in 2012, Ferrero (which makes Nutella) settled a lawsuit for misleadingly promoting it as a health food.
A homemade and healthy Nutella recipe
When I introduced this nostalgic sweet treat to my kids several years ago (before I researched the ingredients), they loved it. That’s why I was sad that it wasn’t a delicious treat they could enjoy often (six kids + so much sugar = no fun). Although it does have some beneficial ingredients (hazelnuts and dark chocolate) hidden beneath all that sugar!
So of course I set out to try and recreate a healthy homemade version!
This homemade “sugar-free” option is ideal if you’re really trying to limit carbs and sugar. Some recipes call for melted chocolate, granulated sugar, or coconut sugar for sweetening. This version uses maple syrup for a refined sugar-free version. Honey works here, too. The liquid sweetener helps make it creamier.
Recipe editing
What’s the downside to this homemade version? It’s not as creamy as the “real” supermarket version and is more like the consistency of almond butter or natural peanut butter. If you want a natural option that’s better than the original, I recommend this one. It’s nutty, spreadable, and doesn’t have granulated sugar, palm oil, or other additives.
I originally used room temperature coconut oil in this recipe, but water seems to work better. It does decrease the shelf life a bit, but that hasn’t been a problem in our house. My kids eat it up so quickly that I don’t have to worry!
Homemade chocolate and hazelnut spread “No-tella”
This is my version of Nutella. It’s homemade, made with real food ingredients, dairy-free, and vegan. I’ve used this spread to make brownies, cupcake buttercream, cake fillings, breads, cookies, and more. It’s as versatile as it is delicious.
How to remove the skin from hazelnuts
Homemade Nutella tastes best when prepared without the shells on the nuts. But you don’t have to sit meticulously with a peeler! There are a few different ways to remove them. I use the jar method and put freshly roasted hazelnuts in a jar, shake it up, and then scoop out the nuts.
Another option is to use a kitchen towel. Simply place the toasted hazelnuts on a towel, fold it over and rub them together.
Homemade Nutella Recipe
A delicious chocolate hazelnut spread recipe with simple ingredients, much less sugar and higher in protein than the leading brand.
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Preheat oven to 350° F. Spread hazelnuts in a single layer on a baking sheet and toast for 12 to 15 minutes, until fragrant.
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Carefully place the toasted hazelnuts in a glass jar with the lid on and shake. The skins will come off quickly. Remove the shelled nuts and place them in a food processor or high-speed blender.
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Grind the hazelnuts for about 5-8 minutes until they become a creamy hazelnut butter.
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Mix the cocoa powder and warm water until dissolved and smooth.
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Add the maple syrup, cocoa powder mixture, vanilla, and 1/4 teaspoon salt. Blend for another 2-3 minutes until all ingredients are combined and smooth.
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Transfer to a glass jar or other airtight container. Store in the refrigerator for several weeks.
Nutritional data
Homemade Nutella Recipe
Amount per serving (1 tablespoon)
Calories 117
Calories from fat 81
% Daily Value*
Fat 9 grams14%
Saturated fat 1g6%
Polyunsaturated fat 1 g
Monounsaturated fat 7 g
Sodium 37 mg2%
Potassium 138 mg4%
Carbohydrates 8 grams3%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 3IU0%
Vitamin C 1 mg1%
Calcium 26 mg3%
Iron 1 mg6%
* Percent Daily Values are based on a 2,000 calorie diet.
Feel free to use any sweetener you like in this recipe, just sweeten to taste.
How to use chocolate and hazelnut spread
This classic Italian pasta is versatile and great for many things. Here are some ways to make it
A healthier option for hazelnut spread
Confession: I don’t make this recipe as much since I discovered an even better pre-made version. You can get it here. I’m all for making it yourself whenever possible, but in this case, the pre-made version is a good option in several ways:
- Less sugar:It has 40% less sugar than other options. The proprietary brand has 21 grams of sugar per 2 tablespoons, while Nutiva has only 12 grams.
- Of ethical origin:Most hazelnut spreads use palm oil, which can be problematic if not ethically sourced. All of Nutiva’s ingredients, including palm oil, are ethically sourced (animal and rainforest friendly).
- More nutritious:Unlike other brands, this one contains 450 milligrams of omega-3s per serving from chia and flax (that’s more than sardines and tuna have per serving! My kids definitely prefer the chocolate option!)
- Organic, Non-GMO Verified and Certified Gluten-Free.:Other brands are not organic or have GMO ingredients.
Are you a fan of chocolate hazelnut spread? Have you ever tried making homemade Nutella? Share it below!
