Downshiftology
subscribe to new posts: via email via rss

How to Make Homemade Nutella (dairy-free, vegan, paleo)

Homemade nutella is easy to make and uses high-quality ingredients such as raw hazelnuts, cacao powder and unrefined coconut sugar.

(dairy-free, vegan, paleo) How to make homemade nutella. A delicious, healthier alternative with a step-by-step tutorial video.

Five videos are now done (in just a little over a month), can you believe it? Well, you guys are too nice so of course you’d never say no, but I fully admit to being a little shocked. I’d been dreaming of doing videos for the last year but just couldn’t quite pull the trigger. Between overseas travel, blog stuff, lots of technology excuses and well, nerves, they always got pushed toward the bottom of my list. But now, look, I’m a full-fledged YouTuber!

It makes so much sense to incorporate video, especially into a website that’s all about healthy food and cooking. In fact, for many of you, cooking and becoming comfortable in your kitchen may be an entirely new endeavor. So I’m hopefully that these little videos of mine nudge you to try something that you may not have tried before. Case in point…homemade nutella.

Watch the video and learn how to make homemade nutella:

SUBSCRIBE TO MY VIDEOS

As I was filming this “healthy basic” video I actually debated (for probably far too long) if I should say “healthy basic” as I usually do at the beginning of the video. I guess I felt a little guilty saying “nutella” and “healthy” in the same sentence. I mean, it’s a chocolate spread! But the honest truth is that while this is clearly not the healthiest of the “healthy basics” videos I’ve made, it’s still far healthier than the version you’ll buy at the store, where the first ingredient is sugar and includes dairy and soy.

This version on the other hand starts with toasted hazelnuts (which make your house smell amazing) and includes raw cacao powder which is known for it’s potent antioxidant benefits. Sure, it’s still sweetened with coconut sugar, but I include far less than the commercial counterpart. And that my friends right there is why you should “home-make” everything…you’re in control.

One quick note about this homemade nutella recipe. Many times you can replace maple syrup or honey for coconut sugar, but you can’t in this recipe. I tried it and it made the whole thing seize up, to no longer be beautifully spreadable. I even tried re-thinning it with oil and water, but it never returned to the perfect consistency of this version. So stick with coconut sugar or an organic powdered sugar.

And if you’re wondering, what should I put this on? Three words. Cassava flour crepes (oh, you know I’ll be doing a video on those soon as well).

Enjoy!

(dairy-free, vegan, paleo) How to make homemade nutella. A delicious, healthier alternative with a step-by-step tutorial video.

(dairy-free, vegan, paleo) How to make homemade nutella. A delicious, healthier alternative with a step-by-step tutorial video.
4.91 from 22 votes

How to Make Homemade Nutella (dairy-free, vegan, paleo)

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 12
Author: Lisa Bryan
Print Recipe Pin Recipe
Homemade nutella is easy to make and uses high-quality ingredients. I think you'll love this healthy, homemade nutella recipe.

Ingredients

  • 2 cups raw hazelnuts
  • 2 tbsp coconut oil or hazelnut oil
  • 2/3 cup coconut sugar
  • 1/3 cup raw cacao powder
  • 1 tsp vanilla extract
  • pinch of sea salt

Instructions

  • Preheat your oven to 350 degrees fahrenheit.
  • Place the hazelnuts on a sheet pan and spread them out. Cook for 10-12 minutes, or until the skins become dark and cracked.
  • Let the hazelnuts cool to the touch, then transfer them to a kitchen towel and rub them until the majority of the skins have been removed.
  • Place the hazelnuts into a food processor and blend for 5-6 minutes, or until you have a creamy hazelnut butter. Add the oil and blend for another minute.
  • Add the sugar, cacao and vanilla and blend until fully combined. If you can powder the coconut sugar in a spice grinder before combining, even better.
  • Pour the nutella into a storage container (where it will firm up slightly as it cools) or enjoy immediately.

Nutrition

Calories: 180kcal, Carbohydrates: 12g, Protein: 3g, Fat: 14g, Saturated Fat: 3g, Sodium: 17mg, Potassium: 172mg, Fiber: 2g, Sugar: 6g, Vitamin C: 1.2mg, Calcium: 26mg, Iron: 1.3mg
Course: Dessert
Cuisine: Italian
Keyword: homemade nutella, Nutella
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Don’t forget to subscribe to my YouTube channel for more healthy cooking videos!

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!
Recipe Rating




Your email address will not be published. Required fields are marked *

130 comments on “How to Make Homemade Nutella (dairy-free, vegan, paleo)”

  1. Mine turned out very thick and pasty any way to thin it out ? I tried more coconut oil.
    Thanks 

    • Hi Maria – it sounds like you may not have roasted the hazelnuts long enough, to allow them to release their natural oils. The only way to thin it out would be to add a little bit more oil.

  2. Hi Lisa, your recipe looks amazing! I want to try it but first I have a question. For how long can you refrigerate it?

  3. Hi Lisa,
    Thanks for this recipe. I tried this today- followed every step, but unfortunately it didn’t become very runny. I tried adding a bit of maple syrup and Sweetened almond milk to make it runny but the end product looks more like brownie batter. But it still taste too delishh to not eat. 
    Do let me know where I went wrong. 

    Thanks again!

    • Hi Sneha – unfortunately, you can’t add maple syrup to this recipe or it will seize up and thicken. I mention that in the blog post above. If it wasn’t very runny, it sounds like your nuts may not have been fully roasted, which would allow them to release their natural oils. Glad you still loved the flavor of it though!