Homemade Nutella with Coconut Oil and Coconut Sugar

5 from 2 votes

Homemade Nutella with Coconut Oil and Coconut Sugar

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.

Prep Time20

Total Time20

Course: Breakfast, Snack

Cuisine: American, Italian, Mediterranean

Servings: servings

Calories: 151kcal

Author: Dr. Nena Stefanovic

Ingredients

1 cup hazelnuts
2 tablespoon coconut oil
¼ cup unsweetened cocoa powder
½ teaspoon vanilla extract
4 tablespoon 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! 😊).

Nutrition