Homemade Nutella Recipe
A healthy homemade Nutella recipe that is dairy free, vegan and paleo. Only 3 ingredients are needed for this creamy chocolate hazelnut spread!
Roast Hazelnuts - Preheat your oven to 350°F (176°C). Spread the hazelnuts onto a baking sheet and roast for 10 minutes. After the hazelnuts have cooled, place them onto a kitchen towel. Bring the corners of the towel together and rub the outside of the towel with your hands to remove the skins.
Powdered Coconut Sugar - While the hazelnuts are roasting, place the coconut sugar into a coffee grinder and grind until it is a fine powder. (This step is optional. Omit if you do not have a coffee grinder.)
Blend - Place the hazelnuts into a high speed blender or food processor and blend until smooth and creamy, 1-2 minutes. Add the remaining ingredients and blend until combined 30-60 seconds. (Taste to see if extra sugar or salt is needed.)
Pour the mixture into a jar with a tight fitting lid. Store at room temperature for up to 2 weeks.
- The spread can be stored in the fridge for up to one month. Allow it to come to room temperature before using as a spread.
- Other nuts can be used such as almonds or cashews in place of hazelnuts. Peanuts can also be substituted.
Serving: 2tablespoons | Calories: 136kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 149mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg