First of all, let me just say that I’m not the biggest fan of nutella. Yes, I’m serious. To me, the spread is overly sweet and processed, and makes me sick to my stomach. In fact, my friends look at me like I’m mental when I say I don’t like it! However, I was scrolling through Pinterest when I saw a recipe for homemade healthy Nutella. Like most foods (cookies, cake, etc.), I wondered if Nutella would taste better if I made it myself. It’s pretty easy – a small matter of blending up some hazelnuts and flavoring it with some cocoa, of course, and some other ingredients, such as honey and vanilla. This healthy nutella I’ve created for y’all today is the perfect alternative if any of y’all are looking to eat healthier, but still miss the iconic hazelnut spread.
Since I still haven’t gotten my hands on a good, working food processor (although I’ve got my eye on this one), I used my vitamix to blend the hazelnuts together. They ended up getting stuck under the blade and up the side, so I added a couple tablespoons of coconut oil to help get it going, and switched to my Nutribullet. I eventually processed it into a thick nut butter and decided that I would start adding in the rest of the ingredients. If y’all have a food processor at home (lucky you) then definitely either make use of it, or give it to me!
I love spreading this on top of my toast, along with a generous sprinkling of chia and hemp seeds. If I’m feeling extra fancy, then I’ll drizzle on some honey or peanut butter. And, how good does a Nutella-topped waffle sound? This spread would be perfect on my chocolate raspberry waffles!
I also love swirling my homemade Nutella into my morning greek yogurt, with some honey and hemp seeds. I don’t like the taste of greek yogurt on it’s own, so adding chocolate and honey to it is a perfect way to start my day. Also, how gorgeous does the swirl look?? It’s almost too pretty to eat.
- 1½ cup hazelnuts
- 2 tbsp coconut oil
- ¼ cup unsweetened cocoa powder
- 4 tbsp liquid sweetener (I used honey)
- ¼ cup + 2 tbsp nut milk (I used almond milk)
- 1 tsp vanilla extract
- ¼ tsp salt
- In a food processor or blender, pulse hazelnuts and coconut oil until a "hazelnut butter" is formed.
- In a medium bowl, mix together hazelnut butter, cocoa powder, liquid sweetener, nut milk, vanilla, and salt, until fully combined. Store in an airtight container in the fridge for 3-5 weeks or in the freezer for up to 3 months. Enjoy!
I seriously hope y’all give homemade Nutella a try! This was a game-changer for me, and hopefully it will ease me into liking Nutella like everybody else.