homemade nutella

These 3-ingredient Nutella cookies are very easy to make, you don’t need to be an experienced baker to make them and there are taste good. You can prepare these cookies with homemade Nutella or with store bought. No matter what you choose, the cookies will still taste delicious. 

3-Ingredient Nutella Cookies Recipe

(300 grams) Nutella

Large egg

+ 2 tablespoons (140 grams) Flour

https://www.youtube.com/watch?v=l4gzS2H52Kk

This homemade Nutella beats the store bought version any day. Blended with pure cacao and lots of hazelnuts, it’s silky smooth, deeply chocolatey, and secretly healthier. Watch the video above to see how I make it!

How To Make Homemade Nutella

hazelnuts

tbsp coconut oil oil

coconut sugar

raw cacao powder

tsp vanilla extract

sea salt

How to Make Homemade Nutella

Roast

Preheat your oven to 350F. Then, place the hazelnuts on a sheet pan and spread them out. Roast 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.

Blend

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

Pour the nutella into a storage container (where it will firm up slightly as it cools) or enjoy immediately.

It's so easy to make homemade nutella and this version is dairy-free, vegan and paleo. Once you make this healthier version at home, I promise you'll never buy it from the store again. Slather this on my cassava flour crepes for a delicious, gluten-free, easy, chocolatey, healthy nutella recipe! Click below for the full recipe. 

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TOOLS AND HIGHLIGHTED INGREDIENTS USED:
Raw Hazelnuts: http://amzn.to/2ckxp8K
Raw Cacao Powder: http://amzn.to/2cdgv9m
Coconut Sugar: http://amzn.to/2cW8nc6
Food Processor: http://amzn.to/2cW7EYs
Storage Container: http://amzn.to/2ckyVYA

INGREDIENTS:
For the full recipe and backstory on the recipe: http://bit.ly/2cK30NJ

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HOW TO MAKE NUTELLA | healthy nutella recipe

With just 5 ingredients and 30 minutes of your time, you can whip up a delicious jar of homemade Vegan Nutella. Dairy-free, Vegan, Paleo, refined sugar-free and healthier than the store-bought version!

DIY Homemade Vegan Nutella (5 ingredients)

Cups Hazelnuts

Maple Syrup

Tbsp Coconut Oil

Tsp vanilla extract

salt

Splash of plant-based milk, only needed

Spread the hazelnuts as a single layer on a baking sheet and place in the oven for between 8-10 minutes at 160ºC/320F (fan assisted).

Once ready, remove from the oven. You can leave the hazelnuts to cool down slightly, but I just pour them straight onto a kitchen towel and rub. Bring the sides of the towel up around them and scrunch, scrunch, scrunch in your hand. This should loosen all the skins. *

remove the hazelnuts from the skins and pour into a high-powered food processor or blender.

Blitz until you obtain a smooth butter. If you&#039;ve seen my recipe for hazelnut butter then you&#039;ll know that it takes me around fifteen minutes. However, this will vary.**

Once you've achieved a texture that you're happy with then add all the remaining ingredients into the blender and blitz again until thoroughly combined. If the chocolate spread seems too thick, then you can add a little splash of plant-based milk ( like this hazelnut milk) to loosen it up.

Once ready, your dairy free Nutella can be stored in an airtight container in the fridge for 2 weeks.

https://content.jwplatform.com/videos/Xc54Wgwz.mp4

Homemade vegan Nutella made from hazelnuts and cocoa. Serve with banana bread.

Homemade Vegan Nutella - AlphaFoodie

You only need 4 ingredients to make this easy homemade healthy nutella! This rich chocolate spread is made with real hazelnuts, cacao powder, and sweetened with pure maple syrup. The perfect chocolate spread with HALF the calories as store-bought nutella.

Homemade Healthy Nutella (Just 4 Ingredients!)

Cup Roasted, Peeled and Unsweetened Hazelnuts (See Note 1)

¼ Cup Warm Water

¼ Cup Cacao Powder (can sub cocoa powder)

¼ Cup Pure Maple Syrup (or more to taste, See Note 2) (can sub coconut sugar)

Tbs Water if needed (See Note 2)

Optional: ¼ tsp Maca Powder

You won&#x27;t believe how easy it is to make your own chocolate hazelnut spread at home! All you need is 7 ingredients and a blender or food processor.

Homemade Nutella

sugar

cocoa powder

vanilla

chocolate chocolate chips (optional)

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Place hazelnuts on the sheet. Roast for 12 to 15 minutes. Watch them after the 10th minute if they are not browning too fast.

Remove from the oven and transfer onto a clean kitchen towel. Let cool until safe to the touch.

When cooled, gently rub the nuts with the towel until the skin comes off.

Place nuts in food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.

Process nuts until the start to liquify. It can take about 5 minutes. Stop the food processor as needed to scrape the sides of the bowl.

Add powdered sugar and cocoa. Mix until well combined.

With the food processor running, drizzle in the oil and vanilla. Process until smooth.

Add the salt and process for 5 seconds.

I added the chocolate chips are this point and processed until it all comes together. You may need to add more oil if the mixture clumps up.

Scrape the spread into a clean jar. Store in refrigerator for up to 1 month.

If using coconut oil, you may need to let the spread sit on the counter to soften before using.

Homemade Almond Nutella

almonds (salted)

100 grams/3.5 oz dark chocolate (chopped)

tbsp honey

coconut oil

Process almonds in a food processor until runny. This will take up to 10 minutes depending on how powerful your machine is.

Add chopped chocolate directly into the bowl of your food processor and process until smooth.

Taste the paste and determine how much honey you want to add. If your almonds are salted add 2-3 tbsp of honey to your taste and vanilla extract. Add a pinch of salt if your almonds are unsalted.

Continue processing to incorporate honey and vanilla into your paste, which will become clumpy at this point.

With the motor of the food processor is still running add melted coconut oil through the shoot. Process a minute or two longer until desired consistency.

Learn how to make Vegan Nutella at home in no time. This silky-smooth homemade Nutella is so rich and decadent, and it&#039;s made with just 7 simple ingredients! Use it to dip fresh fruit, use as a frosting for desserts, and more. 

Vegan Nutella

400 g raw unsalted hazelnuts (skinned)

g 60% dark chocolate

vegetable milk

Preheat

Roast Nuts

Spread the hazelnuts in a baking tray, and roast for 15 minutes.

Prep Blender

Remove from the oven, and place into a food processor or high-speed blender.

Blitz

Blitz for a few minutes, until you have a thick and creamy nut butter. (You&#039;ll probably need to stop and scrape down the sides of the bowl—or jar—a few times.)

Prep &amp; Melt

While the nuts are processing, break the chocolate into small pieces and melt with the coconut oil.

Add Ingredients

Once the nut butter is ready, add the melted chocolate and coconut oil, maple syrup, vegetable milk, vanilla extract, and salt.

Blitz Again

Blitz for another couple of minutes, until everything is completely mixed together and smooth.

Store

Transfer to a sterilised jar, and store at room temperature or in the fridge for a thicker texture. It will remain good for a month.

How to make Homemade Nutella! This recipe makes your favourite smooth and creamy hazelnut chocolate spread in no time and it couldn&#039;t be easier. Rich, decadent and delicious!

Homemade Nutella - Hazelnut Chocolate Spread

hazelnuts ((300 grams))

cacao powder

sugar (icing sugar)

sunflower oil

milk chocolate

chocolate

Preheat the oven to 350°F / 180°C.

Place the hazelnuts on a lined baking tray and bake in the oven for 10 minutes, let cool. Once cooled rub the hazelnuts inside a tea towel or just use your hands to remove most of the skins.

Once you've removed the skins add the hazelnuts to a food processor (a high-speed processor will give the best results) and blitz the nuts until they turn into butter. This can take around 10 minutes to become extra smooth and creamy. Make sure you stop the processor every so often to scrape down the sides.

Once a smooth, liquid butter is formed add the cacao powder, powdered sugar and oil. Blitz to combine.

Break the chocolate into small pieces and place in a bowl above a pot of simmering water (making sure the water doesn’t boil and the bowl doesn’t touch the water).

Melt the chocolate then let cool slightly. You can also melt the chocolate in 30 second bursts in a microwave.

Add the cooled chocolate to the hazelnut spread with a small pinch of salt and blitz until combined and super smooth.

At this point you can adjust the sweetness to your liking. The texture will be runny, pour  it into a jar or container and place in the fridge until thickened.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1598303629/gmkeo55o4pi8iffwzby3.mp4

How to make Homemade Nutella! This recipe makes your favourite smooth and creamy hazelnut chocolate spread in no time and it couldn't be easier. Rich, decadent and delicious!

This keto nutella chocolate spread is a must-have in your fridge. Made with just 4 ingredients, it’s low-carb and absolutely sugar-free deliciousness in a jar!

Keto nutella chocolate spread

g coconut milk,

unsalted butter

tbsp 100% cocoa powder,

Heat a non-stick skillet over a medium-low heat and add the butter.

When the butter is completely melted, add the sugar substitute of your choice and mix well.

Add the coconut milk and mix well.

Bring the mixture to simmer, reduce the heat to low, and continue cooking (at least 15mins) stirring every couple of minutes until the mixture has reduced and slightly thickened.

When ready, remove from the heat and pour it into a mixing bowl to cool down a little bit.

When the mixture is warm but not completely cooled, add the cocoa powder to the coconut mixture and mix well using a hand mixer or whisk. Mix until it’s a homogenous dark brown color and no clumps are left.

Shake the mixing bowl and tap it slightly on the cooking surface to force air bubbles out before transferring the mixture into a glass jar.

Transfer the mixture into a sterile, clean glass (325ml or 11oz) jar and refrigerate for at least 3 hours or until the mixture has thickened.

Serve with your favorite crackers, keto bread, or add it to your morning yogurt. 

Rich and creamy Vegan Nutella is pretty easy to make at home! Spread the chocolate hazelnut spread on toast, pancakes, waffles, and so much more.

vegan chocolate chips

refined coconut oil

plant based milk, room temperature (I used oat)

Toast the hazelnuts: Preheat the oven to 375 degrees F. Spread the hazelnuts in a single layer on a rimmed baking sheet. Bake in the oven for 10 minutes, until fragrant.

Remove skins: Place the hazelnuts in the center of a clean dish towel, then wrap them up and rub vigorously for a few minutes to remove some of the skins. They won&#39;t all come off, and that is fine!

Make the hazelnut butter: Add the still-warm hazelnuts to a high powered blender (or food processor). Blend and grind the nuts until moist, crumbly and almost a paste. Scrape down the sides as needed, I usually stop and scrape 2-3 times. This will take a little longer in a food processor (5-8 minutes) than a high powered blender (3-5 minutes). The blender version will be smoother and less grainy.

Melt the chocolate and coconut oil: In a microwave safe bowl, add the chocolate chips and coconut oil and microwave in 30 second intervals, stirring in between, until completely melted and smooth. You can also melt the chocolate in a double boiler on the stovetop.

Blend nutella: Add the melted chocolate/oil to the blender with the hazelnut butter. Add the plant milk, optional powdered sugar and salt. Blend until very smooth, scraping down the sides a few times as needed.

Store: Pour into a jar and store at room temperature for up to 2 weeks. If you put it in the refrigerator, the nutella will get very hard so I don&#39;t recommend it. It may get hard even at room temperature, especially if your house is cold. If it&#39;s too firm, warm in the microwave for 20-30 seconds and it will soften right up.

Just like all of your other recipes I've tried, this one's a winner! It's so nice to have that trust that whatever I'm going to make from here is going to be good!

This is SO delicious!  It's more hazelnutty and less sweet which is just the way we like it!  And this couldn't be easier to make in a regular old food processor! Thanks so much!

A smooth and creamy homemade Sugar-free Nutella made with raw cacao powder and sweetened with stevia. With the natural oils of roasted hazelnuts and no added oil or sugar, this healthy Nutella makes the perfect low carb spread. Vegan too!

Healthy Homemade Sugar-free Nutella (Low-Carb & Vegan)

Hazelnuts (270 grams)

Tbsp Cacao Powder

¾ tsp Vanilla Extract

Stevia Sweetener (1 Tbsp sugar worth (Use your brand's Conversion Chart))

Preheat oven to 350°F.

Place hazelnuts on a large baking sheet and spread into a single layer.

Bake for about 10 minutes, shaking half way.

Wrap nuts in paper towels and rub vigorously to remove as many lose skins as possible - this makes it more creamy.

Let cool slightly until warm, 5-7 minutes.

Transfer to a food processor or high-speed blender and process until smooth and creamy, scraping down sides if necessary. Takes about 3-4 minutes

If mixture gets too hot, stop processing and allow to cool for a bit before continuing.

Add cacao powder, vanilla and stevia sweetener, and process again until combined.

This is a GREAT Nutella recipe! This recipe allowed me to taste the real-ness of the ingredients, without the guilt!

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