Homemade Healthier Nutella 
If you ask my 13-year-old daughter, Nutella is the best thing on earth. So this (much!) healthier version has a lot to live up to, and it does! Homemade Nutella is super good and really fun to make together!
While store-bought Nutella is advertised as a “hazelnut spread”, sugar is the very first thing on the ingredient label. Sugar is THE primary ingredient, comprising almost 60 percent of the Nutella product sitting on the shelf. Yikes.
Rachel’s notes:
Use any dark chocolate chips of your choice: the higher the cacao percentage, the better.
If you’re looking to keep sugars lower; try Lily’s brand chocolate that is sweetened with stevia.
Cacao vs. Cocoa
Although they are completely interchangeable, cacao & cocoa are each processed differently.
Cacao is the purest form of chocolate. It’s an excellent source of antioxidants and has a high amount of flavonoids. Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.
If all you have on hand is cocoa powder, then that’s totally fine to use.
When you have a choice at the grocery store, reach for the lesser processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!
Sweetness Factor:
A very personal taste preference, so you may want to use more or less honey/maple syrup, depending on YOUR family’s specific taste preferences.
Makes about 2 cups
Ingredients:
- 2 cups raw hazelnuts
- 1 cup dark chocolate chips
- 1 heaping Tbsp unrefined coconut oil
- 1/4 cup cacao powder
- 4 Tbsps raw honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
Optional: Ezekiel bread or Rye, toasted, sliced bananas & strawberries
Instructions:
Preheat your oven to 325 degrees f.
Place hazelnuts onto a rimmed baking sheet.
Roast for 12-15 minutes, or until nuts are fragrant and slightly browned. Remove from the oven and allow them to cool for a bit.
Place cooled hazelnuts into a high-speed blender or food processor.
Process until super smooth, it may take about 8-10 minutes, stopping a few times to scrape the sides of the bowl. At this point, you will have hazelnut butter. (Worth it!)
In a small microwave-safe bowl, add your chocolate chips and coconut oil. Melt for about 1 minute, in 20-sec increments, stirring after each. Alternatively, you may choose to melt your chocolate and coconut oil in a double broiler.
Back into the food processor add melted chocolate, cacao powder, raw honey, vanilla and sea salt. Process again until creamy, about 10-20 seconds more.
Store in a clean jar for about a week.
Serve over Ezekiel bread toast, and top with sliced bananas and strawberries.
Enjoy!
Rachel
Category: Dessert, Recipes, Snacks
Servings: 2 cups
Ingredients
- ingredients:
- 2 cups raw hazelnuts
- 1 cup dark chocolate chips
- 1 heaping Tbsp unrefined coconut oil
- 1/4 cup cacao powder
- 4 Tbsps raw honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
Optional: Ezekiel bread or Rye, toasted, sliced bananas & strawberries
Instructions
- Preheat your oven to 325 degrees f.
- Place hazelnuts onto a rimmed baking sheet.
- Roast for 12-15 minutes, or until nuts are fragrant and slightly browned. Remove from the oven and allow them to cool for a bit.
- Place cooled hazelnuts into a high speed blender or food processor.
- Process until super smooth, it may take about about 8-10 minutes, stopping a few times to scrape the sides of the bowl. At this point you will have hazelnut butter. (Worth it!)
- In a small microwave-safe bowl, add your chocolate chips and coconut oil. Melt for about 1 minute, in 20 sec increments, stirring after each. Alternatively, you may choose to melt your chocolate and coconut oil in a double broiler.
- Back into the food processor add melted chocolate, cacao powder, raw honey, vanilla and sea salt. Process again until creamy, about 10-20 seconds more.
- Store in a clean jar for about a week.
- Serve over Ezekiel bread toast, and top with sliced bananas and strawberries.
- Enjoy!
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