This healthy homemade Nutella recipe is rich, silky smooth, and incredibly easy to make—and it just might become your new favorite chocolate spread. Made with simple ingredients and no palm oil, this chocolate hazelnut spread tastes just as indulgent as the classic version but with far fewer calories and sugar.
Creamy, chocolatey, and deeply nutty, this homemade Nutella proves that healthier desserts don’t have to sacrifice flavor. Whether you enjoy it on toast, fruit, pancakes, or straight from the spoon, one taste is all it takes to fall in love.
Why This Is the Best Homemade Nutella
- Healthier than store-bought (no palm oil, less sugar)
- Vegan & dairy-free friendly
- Naturally gluten-free
- Customizable for low-carb or sugar-free diets
- Ultra-smooth, rich, and spreadable
Unlike traditional Nutella, which relies heavily on sugar and oils, this version puts hazelnuts and cocoa front and center—where they belong.
What Makes This Chocolate Hazelnut Spread Healthier?
Store-bought Nutella contains more sugar and palm oil than cocoa or hazelnuts. This homemade version uses real nuts, cocoa powder, and your choice of sweetener, giving you full control over the ingredients.
It’s also naturally rich in:
- Healthy fats
- Vitamin E
- B vitamins
- Antioxidants from cocoa
And even when made with regular sugar, it still contains less than half the calories of the packaged version per serving.
Ingredients for Homemade Nutella
- Hazelnuts – Raw hazelnuts give the best flavor once roasted. You can also use pre-roasted unsalted hazelnuts to save time.
- Cocoa powder – Unsweetened cocoa or cacao powder both work.
- Sweetener of choice – Granulated sugar, coconut sugar, date sugar, erythritol, or xylitol.
- Vanilla extract – Adds warmth and depth.
- Salt – Enhances the chocolate flavor.
- Milk or oil (optional) – Use plant-based milk for creaminess or oil for a shelf-stable spread.
Tip: Liquid sweeteners work, but the texture will be less thick and spreadable.
How to Make Homemade Nutella
- Roast the hazelnuts
Preheat the oven to 400°F (200°C). Spread hazelnuts on a lined baking sheet and roast for 6–8 minutes, until fragrant and lightly golden. - Remove the skins
Rub warm hazelnuts in a clean kitchen towel to remove most of the skins. A few remaining skins are fine. - Blend into hazelnut butter
Add hazelnuts to a high-speed blender or food processor and blend until completely smooth. This may take several minutes—be patient. - Add remaining ingredients
Add cocoa powder, sweetener, vanilla, and salt. Blend again until smooth and creamy.
If desired, add milk or oil to adjust texture. - Taste and adjust
Adjust sweetness or cocoa intensity to your preference.
Storage Instructions
- With oil: Store at room temperature for up to 2 weeks or refrigerate for up to 2 months.
- With milk: Refrigerate and use within 2–3 weeks.
- Freezer: Freeze leftovers to extend shelf life (texture may change slightly).
Ways to Use Homemade Nutella
- Spread on toast or pancakes
- Swirl into oatmeal or yogurt
- Dip fruit like strawberries or bananas
- Frost cupcakes or cakes
- Stir into hot chocolate
- Eat straight from the jar (no judgment!)
Final Thoughts
This healthy homemade Nutella is proof that simple ingredients can create something truly magical. It’s smooth, chocolatey, customizable, and perfect for everyday indulgence—without the guilt.
Healthy Homemade Nutella (Just the Recipe)
Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Yield: 2 cups
Ingredients
- 2 cups hazelnuts (240 g)
- 1/4 tsp pure vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/3 cup sweetener of choice
- 1/4 tsp salt
- 1/2 cup milk of choice or 2 tbsp oil (optional)
Instructions
- Preheat oven to 400°F (200°C). Roast hazelnuts for 6–8 minutes until lightly golden.
- Rub hazelnuts in a towel to remove most of the skins.
- Blend hazelnuts in a high-speed blender or food processor until smooth and creamy.
- Add cocoa powder, sweetener, vanilla, and salt. Blend until fully smooth.
- Add milk or oil if desired and blend again until spreadable.
- Store in an airtight container.