I am obsessed with this stuff. It actually tastes better than the Nutella that you’d pick up at the store.
There was a time in early marriage that I used to buy Nutella every single week. But when I started eating healthier and less processed food it quickly left the shopping list. After some playing around I found a delicious version of the hazelnut chocolate spread that I absolutely love.
Hazelnuts are a pricey nut, however you only need one cup to make a good amount of this stuff. So, I have grabbed a bunch of hazelnuts from the local health food store and now keep them in my pantry for whenever I want to make this treat.
A sourdough pancake with this hazelnut spread and sliced banana is my new go-to breakfast. It honestly feels like I’m eating dessert first thing in the morning, but I feel zero guilt.
Homemade Healthy Hazelnut Chocolate Spread
An ultra simple and healthy version of the classic Nutella hazelnut chocolate spread.
Notes
- You can easily make this vegan by using a plant based milk in place of whole milk.
- Be sure to taste test at the end of step 5, if it isn't to your desired sweetness level you can add more monk fruit sweetener or maple syrup to taste.
- If not all of the hazelnut shells come off when you roll them in your hands, it's okay. Just get as much as you can. A little left on won't hurt the overall taste.
- You will need a food processor for this, or you can attempt it in a high powdered blender.
Ingredients
- 1 cup raw hazelnuts
- 1/2 cup whole milk
- 2 tbsp coconut oil, refined
- 1/3 cup maple syrup
- 2 tbsp monk fruit sweetener (alternative sweetener or granulated sugar)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup cocoa powder
Instructions
- 1. Preheat oven to 350 F.
- 2. Line a baking sheet with parchment paper and add the cup of hazelnuts. Bake the raw hazelnuts for 13 minutes, then allow to cool.
- 3. Remove the thin outer shell of the hazelnuts by rubbing a handful in-between your palms at a time. Then add the hazelnuts to the food processor.
- 4. Blend the hazelnuts on high for 7 minutes, until the hazelnuts have reached a thick peanut butter consistency. (You may have to scrape down the sides once or twice)
- 5. Add the rest of the ingredients to the food processor and blend on high again for 3 minutes. (The mixture will be runnier than you'd expect but it will set up nicely in the refrigerator)
- 6. Store in a glass air tight container in the refrigerator for up to a week.
This is a very fool proof recipe. There will be times when you are certain that you have messed it up, but trust me you haven’t. You just need to be patient when using the food processor. It will all come together, and you can always add extra sweetness at the end if desired.
I hope you enjoyed this simple recipe and give it a try. You really won’t regret it. I had a lot of fun getting this recipe just right. No drop was wasted in the process, and the kids licked the spoons and bowls clean every time.
If you give it a try, let me know what you thought or changes you made in the comments below. I’d love to hear how it went for you!
Thanks for taking time out of your day to hang out here.