Our healthy homemade Nutella is a healthier spin on an age-old favorite! This yummy hazelnut-chocolate spread recipe is so easy to make, you may just stop buying the store-bought altogether.
¼cupsweetener of choice(we used a mix of Stevia and Splenda)
1½tbspvanilla extract
¼tspsalt
2tbspmelted coconut oil
Instructions
Preheat the oven to 400 F.
Add hazelnuts to a baking sheet and bake for 8 minutes or just until they begin to brown.
Rub them together in a paper towel to get the skins off. It’s okay if a few stubborn skins won’t come off but make sure most of them come off as it will turn out bitter if not.
In a food processor, blend the nuts until they’ve turned to butter (this can take up to 5 minutes). Stop to scrape the sides if necessary.
Add all other ingredients except oil and blend for a long time until it’s smooth.
Add oil for an even smoother consistency, and blend (this can take at least 5 minutes).
Serve in a bowl or store in an airtight container.
Notes
It can be stored in a tightly covered container at room temperature for up to two weeks. Or refrigerated for up to a month.For sweeteners, there really are a lot of options. You can use regular granulated sugar, coconut sugar, stevia or Splenda (note that these 2 usually have a different taste than any other sugar so your “nutella” will have that flavor note), or date sugar. Maple syrup or honey will also work but will make the consistency less creamy.