Craving more homemade spreads? Try my almond butter, granola butter, and honey peanut butter next! I’m sure most of us can relate to eating Nutella straight from the jar. As kids, we could finish a jar in a couple of days, but we had NO idea how much sugar and dairy we were consuming. Since I started healthy-fying my childhood treats (looking at you, protein rice krispies!), making healthy Nutella has been high on my list. Well, friends, I think I nailed it!
Why I love this recipe
3 ingredients. All you need are roasted hazelnuts, sweetener, and cocoa powder. Customizable. You can use any sweetener of your choosing to keep it low-carb or all-natural. Healthier than store-bought Nutella. There is no palm oil, no dairy, and no artificial flavors. It’s also gluten-free and safe for vegans! It’s so quick and easy. Roasting the hazelnuts is the most time-consuming part, but I promise it’s SO worth it.
Ingredients needed
Hazelnuts. Use unsalted and raw hazelnuts. Carefully check the pack; sometimes, even ‘natural’ ones can have additives. Granulated sweetener. I used coconut sugar, but white sugar, brown sugar, or a sugar-free sweetener like allulose are all great options. Cocoa powder. I used sifted Dutch-processed cocoa powder, which has a mild, more well-rounded flavor. I would avoid using raw cacao powder as it can be quite bitter.
Find the printable recipe with measurements below. “I’d give this 6 stars if I could. I’ve tried a couple of other Nutella recipes using pecan, hazelnut, and almonds. This is by far the best I’ve ever tasted, including and especially purchased from specialty boutique stores and mass products like the branded Nutella.” – Eric
How to make healthy Nutella
Step 1- Roast. Preheat the oven to 180C/350F, line a pan with the hazelnuts in a single layer, and toast until fragrant. Step 2- Remove outer skins. Allow the hazelnuts to cool completely. Transfer them to a clean kitchen towel and wrap up the corners. Using one hand, press and shake the hazelnuts together to remove the skins. Step 3- Blend. Place the hazelnuts in a blender or food processor. Blend until a flour-like consistency remains. Stir through using a rubber spatula and blend until creamy. Step 4- Finish. Add cocoa powder and sweetener. Continue blending until smooth. Transfer to a container.
Arman’s recipe tips
Save time. Buy roasted hazelnuts with the skins already removed. Be patient. The hazelnuts take a while to blend, so take your time, pause often to scrape down the sides of the blender, and blend at a low speed to prevent the blender from overheating. Adjust the sweetness. While I like the sweetness of this recipe, you can add more or less sweetener until it’s perfect. Make it creamier. If you prefer a thinner consistency, add a splash of milk or use liquid sweeteners, like agave or maple syrup. Just note if you use milk, you’ll need to refrigerate the spread. Enhance the flavor. Add a pinch of salt or a splash of vanilla extract for an extra flavor boost.
Storage instructions
Up to one month: Store chocolate hazelnut butter in an airtight container at room temperature. Besides the usual ways to eat Nutella (with a spoon), here are some other ideas to try:
Serve with fresh strawberries One toasted dairy-free bread or a microwave English muffin Spread over eggless banana bread, raspberry bread, or healthy chocolate zucchini bread Drizzled over healthy banana pancakes, oatmeal waffles, or coconut flour crepes As a frosting over healthy chocolate cake or healthy donuts Use it in peanut butter Nutella cookies or no bake fudge cookies
One month or more: Store in an airtight container and refrigerate for up to 2 months. Let it sit at room temperature for several minutes before spreading it. Up to 6 months: Place the Nutella in a shallow jar and store it in the freezer for up to 6 months.
More recipes using chocolate hazelnut spread
2 ingredient Nutella fudge Nutella brownies Nutella bites Nutella stuffed cookies
Originally published June 2022, updated and republished June 2024
