Homemade Nutella with Coconut Sugar and Coconut Oil
Indulge in the rich taste of homemade Nutella without the guilt, knowing it’s crafted from just six natural ingredients—a healthier alternative to the store-bought version.
Do you love Nutella? Or how do you resist Nutella when sitting in your pantry?
I definitely have to put in some effort to resist, especially since it’s always in my pantry—my kids love it with pancakes or crepes.
The truth is, making your chocolate hazelnut spread at home isn’t difficult at all. You get to choose quality ingredients and control the sweetness, which is excellent since store-bought Nutella can be too sweet for my taste.
And for this homemade Nutella recipe, you only need six ingredients—and you can be sure they’re top-notch!
Why is Nutella considered unhealthy?
Why bother to make it home when you can purchase it at the store? Well, there are several reasons to switch to homemade:
- The store-bought version contains a lot of sugar, but when you make your own, you have complete control over the amount. While your homemade Nutella won’t be sugar-free, you can customize it to suit your taste. Remember, there’s no point in controlling the sugar content if you add too much, right?
- A two-tablespoon serving of store-brought Nutella has about 21 grams of sugar, more than half the recommended intake. At the same time, this homemade version with coconut sugar offers about 5 g of sugar per serving.
- Although Nutella is marketed as a hazelnut spread, it contains artificial flavorings that enhance its taste but do not provide any nutritional value.
Ingredients for the Best Homemade Nutella Recipe
- 1 cup hazelnuts – I used unsalted and dry roasted hazelnuts
- 2 tbsp coconut oil
- ¼ cup unsweetened cocoa powder – make sure to be unsweetened so there is no additional sugar
- ½ tsp vanilla extract
- A pinch of salt
- 4 tbsp coconut sugar – coconut sugar has a slightly lower glycemic index (50-54) compared to white sugar (around 65), which means it might lead to a slower rise in blood sugar levels.
How to Make Homemade Nutella
- Preheat the oven to 355°F (180°C). Arrange the hazelnuts in a single layer on a baking sheet and roast for 7-8 minutes until they are slightly golden. Keep a close eye on them to avoid burning.
- After roasting, place the hazelnuts in a clean kitchen towel and rub them together to remove as much skins as possible. It’s OK if some skins remain.
- Transfer the peeled hazelnuts to a food processor. Blend until they become a smooth, creamy hazelnut butter. This process might take a few minutes, so be patient and scrape down the sides as needed.
- Once the hazelnuts reach a smooth consistency, add the coconut oil, unsweetened cocoa powder, coconut sugar, vanilla extract, and a pinch of salt. Blend until the mixture is well combined and smooth. Taste and adjust the sweetness if necessary.
- Pour the homemade Nutella into a clean jar with a lid. Store it at room temperature for up to two weeks or in the fridge for longer freshness. If stored in the refrigerator, let it come to room temperature before using it for a softer consistency.
- Enjoy your homemade Nutella on toast, pancakes, or crepes!
Quick Tip!
Skip the maple syrup in your homemade Nutella. Because it’s a liquid, it can mess with the texture, making it less smooth and possibly causing the mixture to seize up or turn grainy (speaking from experience! 😊).
Perfect Nut Butter: The Best Food Processors for Making Hazelnut Butter
When making hazelnut butter, using a food processor with a powerful motor is crucial to achieve a smooth consistency without straining the machine.
Remember to pause occasionally to scrape down the sides and prevent the motor from overheating.
In my case, I used a Hamilton Beach food processor with a 350-watt motor, which is the recommended minimum strength for making nut butter.
Making nut butter requires patience and consistency; it takes 5-7 minutes for the oils to release from the hazelnuts, followed by 3-4 minutes to reach a creamy, buttery texture.
Wrapping Up: A Healthy Homemade Nutella Spread
In conclusion, making your hazelnut butter is both fun and rewarding.
Using a food processor with at least a 350-watt motor helps you get a smooth and creamy texture.
Be patient while blending, and you’ll end up with a delicious, homemade nut butter that’s better than you find in stores. Enjoy the process and your tasty creation!
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Homemade Nutella with Coconut Oil and Coconut Sugar
Ingredients
- 1 cup hazelnuts
- 2 tbsp coconut oil
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 4 tbsp coconut sugar
- pinch salt
Instructions
- Preheat the oven to 355°F (180°C). Arrange the hazelnuts in a single layer on a baking sheet and roast for 7-8 minutes until they are slightly golden. Keep a close eye on them to avoid burning.
- After roasting, place the hazelnuts in a clean kitchen towel and rub them together to remove as much skins as possible. It's OK if some skins remain.
- Transfer the peeled hazelnuts to a food processor. Blend until they become a smooth, creamy hazelnut butter. This process might take a few minutes, so be patient and scrape down the sides as needed.
- Once the hazelnuts reach a smooth consistency, add the coconut oil, unsweetened cocoa powder, coconut sugar, vanilla extract, and a pinch of salt. Blend until the mixture is well combined and smooth. Taste and adjust the sweetness if necessary.
- Pour the homemade Nutella into a clean jar with a lid. Store it at room temperature for up to two weeks or in the fridge for longer freshness. If stored in the refrigerator, let it come to room temperature before using it for a softer consistency.
Video
Notes
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
- When making hazelnut butter, using a food processor with a powerful motor is crucial to achieve a smooth consistency without straining the machine.
- Remember to pause occasionally to scrape down the sides and prevent the motor from overheating.
- In my case, I used a Hamilton Beach food processor with a 350-watt motor, which is the recommended minimum strength for making nut butter.
- Making nut butter requires patience and consistency; it takes 5-7 minutes for the oils to release from the hazelnuts, followed by 3-4 minutes to reach a creamy, buttery texture.
- Pro Tip: Skip the maple syrup in your homemade Nutella. Because it’s a liquid, it can mess with the texture, making it less smooth and possibly causing the mixture to seize up or turn grainy (speaking from experience! 😊).
