This Homemade Nutella is actually healthy, sugar-free, dairy free, low carb and made with only 5 ingredients!
Most everyone knows what Nutella is right? That hazelnut chocolate spread that you can buy pretty much purchase at any market. Commercials even advertise it as a great breakfast option on toast, really??!! I could never give it to my kids for breakfast it's so full of sugar and one bite is surely addictive I tell ya! Talk about a sugar crash immediately after ingesting!
Before I became sugar free over 13 years ago now, I would buy the store bought brand and eat a spoonful a day, I'd finish off a jar a week! To say I wasn't addictive is a lie for sure. The taste is unmistakable and there really isn't anything else to compare with it. Today I can honestly say I have no interest to ever buy store bought Nutella again and making my homemade version is the next best thing. Knowing it's sugar free, without preservatives and additives makes me super happy and you could most certainly have it for breakfast with some toast!
It's super creamy with the addition of some coconut oil! I love making easy spreads like this in my Food Processor! One appliance to clean and your work is done in the kitchen! Other No Bake Recipes my family loves that can easily be made in your food processor are:
- No Bake Chocolate Protein Bites
- No Bake Coconut Cashew Protein Bars
- No Bake Chocolate Fudge Protein Bars
Yes it is a bit messy, but that's the fun of it all!
Here's my video showing how easy this is!
No need for refrigeration, it can stay at room temp for up to a week, if it even lasts that long.
Here are some other recipes you will enjoy using this homemade Nutella:
May not be as perfectly smooth as the store-bought kind, but for a homemade healthy sugar-free version there is no denying, it's amazing!
Brenda's Notes:
- If you'd prefer a thicker texture use ¼ cup coconut oil melted. I prefer it to be more spreadable and loose so I used more oil. If you prefer thinner texture as in my pictures above use ½ cup coconut oil.
- The hazelnut flavored stevia is fantastic here, but feel free to use any sweetener you prefer to taste.
- If you prefer to leave all sweeteners out you can also do that and it will be more like a peanut butter that has no sugar in it.
- FYI: Because you are using melted coconut oil here it will look looser in texture once made, but set aside for a little while on counter or even refrigerate for 30 minutes and you will notice it thickens up. If you do refrigerate too long it will harden and not be spreadable so I suggest keeping it on the counter in a covered container.
- This recipe was originally posted in April of 2014 but I felt a short video was needed to bring this awesome recipe out of the archives!
Sugar-Free Homemade Nutella
Ingredients
- 2 cups hazelnuts
- ¼ cup coconut oil melted
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- ½-1 teaspoon liquid hazelnut stevia
Instructions
- In a dry skillet, toast your hazelnuts until fragrant, about 4-5minutes over medium heat.
- Place on a clean kitchen towel and allow to cool.
- Once cool rub towel over them to loosen and remove as much of their skins as possible.
- Place in a food processor or high powdered blender and process until fine crumbs.
- Add remaining ingredients and blend until smooth.
- Taste and adjust salt and stevia if needed.
- Makes 12 ounces.
Notes
Nutrition
Lisa
That looks delicious!
Tom
Nothing short of dreadful. What a waste of time and effort. The stevia leaves such a horrible aftertaste and the consistency is like damp sand. In fact, I think sand may taste better. Straight to the bin...
Ian Kirkup
I agree Tom utterwaste of ingredients. Gritty and awful. I added oil and heated it to soften the nuts. Nowt helped. Not only that I laminated the recipe it looked fine! Doublewaste.
Antje Wall-Craig
I made this. It is awful. I followed the instructions to the letter. It is so bitter! I added Hazelnut Stevia, I added plain Stevia. I even added a touch of vanilla. It is still awful. Any suggestions? I miss Nutella and I want this to work.
Brenda
If it's still bitter, your taste buds require more sweetness. You could add some confectioners Swerve and the same amount of stevia, which might help balance the flavors for you.
Rebecca S
Do you know if the same measurement applies if you use cacao instead of cocoa? Thanks so much!
Brenda
Yes same measurement.
Marilyn Colman
Hello! Can I use sugar free hazelnut syrup in place of hazelnut stevia? Thank you
Brenda
You could but not sure how much, just add a small amount and taste and adjust.
Marilyn Colman
THANKS! All I have to do is buy the hazelnuts now. I'll let you know how it turns out. ?
Lana
How long is the shelf life for this?
Brenda
I kept mine refrigerated for 2 weeks and just microwaved it for 20 seconds to be able to spread.
Silvia
I have some ground hazelnut already ground with the peels on it, can I use that or not?
Brenda
yes
Susan
Quick question - your notes say "If you’d prefer a thicker texture start with only 1/4 cup coconut oil melted and then add more for the consistency you’d like. I prefer it to be more spreadable and loose and used the amount below in the recipe." I'm confused because the recipe lists 1/4 cup coconut oil. Is that the amount you used for the looser version, or is that the amount I should use for a thicker texture? Thank you! Can't wait to try this!
Brenda
Sorry about that if you want a looser texture use up to 1/2 cup coconut oil.
Gloria
Hi BRENDA!! This looks great but where do you buy HAZLENUT LIQUID STEVIA?? Thx!
Brenda
The link to buy it on Amazon is right in the ingredients list, just click that.
anna
I made too much, can you freeze this?
Brenda
sure
Linda Popovich
Oh, my gosh, mine turned out chalky. I have five pounds of hazelnuts to process for Christmas gifts. What am I gonna do??!! I made my first batch of 2 cups and it is really not satisfactory? Any suggestions?
Brenda
I'm not sure why the chalky texture. Maybe you need a bit more coconut oil. Did you remove the skins after toasting them?
Linda Popovich
Yes, I did remove the skins. I actually think that I toasted them too long. They ended up being pretty dry. I don't know why I thought that the recipe would magically change that. I am going to try, again, today, and be more careful about the toasting process. Thanks.
Jacques
I am addicted to chocolate. Unfortunately I just became diabetic. This is a great option! Thank you
Norma
Have you tried mixing your favorite nut butter with NuNaturals Cocoa Syrup? It makes a great chocolate spread and SO easy. https://www.nunaturals.com/product/665
Loretta
My daughter is allergic to anything coconut. What other oil can I substitute? Would Grapeseed oil work? OR ??
Thank you...can't wait to make this for her...hey...for us too! 🙂
cparsons
I used hazelnut oil instead.
roman
I'm also adding 1 tbs of amaretto (just for extra flavor)