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Here’s a recipe for a healthier version of homemade Nutella that uses natural ingredients and avoids refined sugars. A rich and chocolatey, with the natural sweetness of dates and the wholesome goodness of roasted hazelnuts. Spread it on toast, use it as a dip for fruits, or enjoy it straight from the jar!
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Ingredients
- 2 cups hazelnuts
- 1/4 cup unsweetened cocoa powder
- 1/4 cup dates paste
- 1/2 cup almond milk (or any milk of choice)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Roast the Hazelnuts: Preheat your oven to 350°F (175°C).Spread the hazelnuts on a baking sheet in a single layer. Roast for about 10-15 minutes, until they become fragrant and the skins start to crack. Be careful not to burn them.
- Remove the Skins: Allow the hazelnuts to cool slightly. Transfer the hazelnuts to a clean kitchen towel. Rub them vigorously to remove most of the skins. It’s okay if some skins remain.
- Make the Nutella: Place the skinned hazelnuts in a food processor or high-powered blender. Process until they form a smooth butter, scraping down the sides as needed. This may take several minutes. Add the unsweetened cocoa powder, dates paste, almond milk/any milk taken, vanilla extract, and salt. Continue to blend until smooth and creamy. If the mixture is too thick, add more milk a tablespoon at a time until the desired consistency is reached,
- Storing the Nutella: Transfer the homemade Nutella to a clean jar or airtight container. Store in the refrigerator for up to 2 weeks. Stir before using if the mixture separates.
Notes
- Texture: For a smoother texture, blend the hazelnuts for longer and consider straining the mixture through a fine mesh sieve.
- Variations: Add a pinch of cinnamon or a splash of hazelnut extract for additional flavor.
- Sweetener: Can use stevia instead of Dates
Nutrition
- Calories: 211
- Sugar: 0
- Fat: 5
- Carbohydrates: 15
- Protein: 5
Keywords: Homemade Nutella, Vegan, Sugar free, Hazelnuts
