Healthy Homemade Nutella With Hazelnuts & Cocoa

Sometimes you just want something chocolatey. Instead of fighting that, this homemade chocolate hazelnut spread gives you the rich, creamy taste you love with a short, simple ingredient list.

Store-bought chocolate spreads are usually mostly sugar and palm oil. This version is mostly roasted hazelnuts, sweetened lightly with maple syrup.

Recipe

Healthy Homemade Nutella

Prep:

5 min

Cook:

10 min

Total:

20 min

Serves:

about 1 1/2 cups (24 tbsp)

Ingredients

• 2 cups (about 270 g) hazelnuts
• 2 tbsp unsweetened cocoa powder
• 2 tbsp pure maple syrup (or more to taste)
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp sea salt
• 2–4 tbsp milk of choice, optional, for a softer spread

Instructions

1. 1Heat the oven to 350°F (175°C). Roast the hazelnuts on a baking sheet for 10–12 minutes until fragrant and the skins start to crack.
2. 2Wrap the warm nuts in a kitchen towel and rub to remove most of the skins. A few remaining skins are fine.
3. 3Blend the hazelnuts in a food processor for 5–8 minutes, scraping down the sides, until they turn into a smooth, runny butter.
4. 4Add cocoa, maple syrup, coconut oil, vanilla and salt and blend again until glossy.
5. 5For a softer, more spreadable texture, blend in milk one tablespoon at a time.
6. 6Transfer to a clean jar. Store at room temperature for up to 1 week or in the fridge for up to 3 weeks.

Approx. 95 kcal per tablespoon. Nutrition values are estimates.

Why make your own chocolate spread?

The biggest difference is what comes first on the label. In many store-bought spreads, sugar is the main ingredient. Here, hazelnuts are — which means more healthy fats, some fiber and a little protein in every spoonful.

You also control the sweetness. Start with 2 tablespoons of maple syrup, taste, and add more only if you need it. Many people find they prefer it less sweet after a week or two.

The trick to a silky texture

Roast the nuts. Roasting brings out flavor and helps the oils release, so the nuts blend into butter faster.

Be patient. The nuts will look like crumbs, then a thick paste, and then suddenly turn smooth and runny. That last stage is where the magic happens.

Blend while warm. Freshly roasted nuts blend much more easily than cold ones.

Add liquid last. A few tablespoons of milk make the spread softer and more like the classic version — but it shortens the shelf life, so keep it in the fridge.

How to enjoy it

• Spread on whole-grain toast with sliced strawberries
• As a dip for apple or pear slices
• Swirled into oatmeal or Greek yogurt
• On a banana with a sprinkle of sea salt
• As a filling for healthy crêpes

Pairing it with fruit, yogurt or whole grains turns it into a more satisfying snack than eating it straight from the jar.

Portion tip for cravings

A homemade spread is better, but it is still rich. Portion one or two tablespoons into a small bowl instead of eating from the jar. Combined with fruit or yogurt, that small portion is often enough to satisfy a chocolate craving. More ideas like this are in our guide to healthy snacks that help reduce cravings.

Homemade vs. store-bought: what is the difference?

Per 2-tablespoon serving, a typical store-bought chocolate hazelnut spread has around 200 kcal and about 21 g of sugar, and sugar is the first ingredient on the label. This homemade version comes to roughly 190 kcal and about 4 g of sugar, with hazelnuts as the main ingredient.

The calories are similar because hazelnuts are rich in healthy fats. The real difference is less sugar, no palm oil and more fiber, protein and vitamin E.

Ingredient swaps

• No hazelnuts? Almonds or cashews also make a great chocolate nut butter.
• Lower sugar: use a monk fruit or allulose sweetener instead of maple syrup.
• No coconut oil: leave it out completely or use a neutral oil. The spread will be a little firmer.
• Darker flavor: add an extra tablespoon of cocoa and a pinch of instant espresso powder.
• Milk chocolate style: add 2 to 3 tablespoons of milk powder or a little melted dark chocolate.

How to store it

• Without milk: in a clean jar at room temperature for about 2 weeks, or in the fridge for up to 1 month.
• With milk added: always in the fridge, and use within 1 week.

The coconut oil makes the spread firm in the fridge. Let it sit at room temperature for 10 minutes or warm the jar briefly in a bowl of warm water.

Healthy ways to use a chocolate spread

• Stir a spoonful into a Greek yogurt bowl with berries.
• Spread on apple rings and sprinkle with chopped nuts.
• Use as a dip on a healthy snack board.
• Swirl into overnight oats or filling oatmeal.

For a no-bake low-carb treat, try our almond flour cookie dough.

FAQ

Homemade Nutella Questions

Is homemade Nutella actually healthier?

It contains far less sugar than most store-bought spreads and is mostly hazelnuts, which provide healthy fats and fiber. It is still energy-dense, so a tablespoon or two is a good portion.

Why is my spread not getting smooth?

Keep blending. Hazelnuts go from crumbs to paste to smooth butter, which can take up to 10 minutes. Warm, freshly roasted nuts blend much faster.

Can I use a blender instead of a food processor?

A high-speed blender works, but you will need to stop and scrape more often. A food processor is usually easier for nut butters.

How long does homemade Nutella last?

Without added milk it keeps for about 2 weeks at room temperature or up to a month in the fridge. With milk, store it in the fridge and use it within a week.

Can I make it nut-free?

For a nut-free version, use sunflower seeds or a sunflower seed butter base with cocoa, a little maple syrup and salt.

The bottom line

Six ingredients, one food processor and a little patience — that is all it takes to make a chocolate hazelnut spread you can feel good about. Keep a jar in the kitchen and enjoy a spoonful with fruit or toast whenever a chocolate craving shows up.