The BEST Homemade Nutella Recipe - With Half The Calories!
Homemade nutella whips up creamy chocolate-hazelnut bliss in minutes—spread this lighter, fresher jar on toast, fruit, or desserts anytime.
Ingredients
- 2 cups raw hazelnuts
- ¼ cup unsweetened cocoa powder
- ½ cup powdered erythritol or sweetener of choice can use regular sugar
- 1 tablespoon pure vanilla extract
- ¼ teaspoon salt
- ½ to ¾ cup milk of choice dairy or non-dairy
- Optional: 1 tablespoon coconut oil for smoother texture
Instructions
- Preheat oven to 375°F (190°C). Spread hazelnuts on a baking sheet and roast for 10–12 minutes, until fragrant.
- Remove from oven and let cool slightly. Rub hazelnuts in a clean kitchen towel to remove most of the skins.
- Add hazelnuts to a high-speed blender or food processor and blend until a smooth butter forms (5–10 minutes, scraping down sides as needed).
- Add cocoa powder, sweetener, vanilla, salt, and milk. Blend again until smooth and creamy. Add coconut oil if a thinner texture is desired.
- Adjust sweetness or consistency as preferred.
- Transfer to a jar and store in the refrigerator for up to 2 weeks. Let sit at room temperature for a few minutes before spreading.