Homemade nutella is easy to make and much healthier than the store-bought version! It’s full of protein but will still satisfy your sweet tooth.
I’m a big fan of chocolate. I’ll take it any way I can get it. I first discovered Nutella in high school. Since then it’s because all the rage in the food world. I love it. I’ve even made chewy Nutella cookies. I can’t get enough of the stuff.
I always thought Nutella was pretty “healthy”. It seemed like it didn’t involve that many ingredients and surely couldn’t be that bad for me. Oh, how wrong I was. I checked the label and there are 21 grams of sugar in 2 tablespoons of Nutella. Needless to say, I usually eat more than two tablespoons, so I was a little concerned about how much sugar I was consuming.
Then I saw this recipe for almond-ella spread on Love and Lemons and found a solution. I could make Nutella at home! I researched a few recipes (many of them used a least a cup of sugar plus honey) and finally landed on one from Lexi’s Clean Kitchen. I altered it slightly and I think the results are perfect!
This homemade Nutella is creamy with a deep, rich nut flavor. It’s perfect on toast or paired with peanut butter. You could also make your own boozy hot chocolate with this stuff. Hazelnuts are also jam packed with protein, which makes this Nutella super filling. I can’t get enough of it!
- 1 cup hazelnuts
- 1 teaspoon vanilla
- ½ cup coconut oil
- 1 tablespoon honey
- 1 cup dark chocolate chips
Preheat oven to 400 degrees.
Spread hazelnuts on a large baking sheet and bake for 8-10 minutes. Remove the hazelnuts from the oven and allow to cool.
Pour hazelnuts into a large towel and shake until the skin of the nut peels off ( You can also use paper towels to rub the skin off)
Once the skin has been mostly removed, place hazelnuts in a food processor and blend until smooth.
Add vanilla, coconut oil and honey. Blend for another 2-3 minutes.