If someone told me they did not like Nutella, I would just stare at them in absolute wonder. How could one not?? It is heaven on a spoon! Nutella was the reason I wanted pancakes, toast, crepes, waffles and ice cream. It was amazing on anything sweet. Then when I wanted to detox from sugar I went a whole year without eating any. It was just one of those things that I knew if I kept in my pantry I would always be wanting to find ways to have some and I would just rather not put myself through that torture.
Recently I realized my food processor was capable of making nut butters. It’s actually a lot more economical for me to make my own almond butter sugar free than to buy it sugar free. Obviously my love for Nutella was strong enough for me to remember after all of this time how wonderful it would be to have my own sugar free version as well. That is when I began the process of making my own!
This recipe yielded me a pint size jar full of thick, creamy smooth, luscious, sweet and rich nutella. I am still always looking for an excuse to add it to my snacks but now I can without the guilt! This recipe will not cause you to have any insulin or sugar spikes and it is even dairy free. I could not believe how amaaaaazing it was and it gave me all of the wonderful feels that the classic Nutella brand gave me! It is a dark chocolate spread and very rich so a little bit goes a long way 🙂
You can enjoy adding this spread into your shakes, ice cream, yogurt, of course on toast, waffles, pancakes and even layer it in cakes!
Healthy Homemade Nutella
- 3 cups raw or roasted unsalted hazelnuts
- 3 TBSP cocoa powder
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- Stevia or honey or maple syrup to taste.
- Preheat oven to 350
- Roast raw hazelnuts for 12-15 min or pre-roasted hazelnuts for 8-10 min then let cool slighty
- Loosen off any skins by shaking around in a bowl or with a towel on the tray
- Transfer nuts to food processor and let blend until smooth and liquidy (anywhere from 3-10 min depending on food processor)
- Add cocoa, salt, vanilla and sweetener to taste (If using honey or maple syrup add it very slowly because there is a small water content there it can cause the nutella to clump if too much is added. I recommend a ratio of stevia and maple syrup or honey.
- Store in glass jar and can let sit at room temperature for 2-3 weeks or more. For thicker spread store in fridge.
Saturated fat: 2g