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Healthy Nutella

A simple homemade chocolate-hazelnut spread made with toasted hazelnuts, cocoa, and a granulated sweetener.
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Servings: 16 servings

Ingredients

  • 2 cups raw hazelnuts
  • 3 tablespoons coconut sugar or any granulated sweetener of choice
  • 2 tablespoons cocoa powder

Instructions

  • Preheat the oven to 180°C (350°F). Spread the hazelnuts in a single layer on a baking sheet and toast for 7–8 minutes until fragrant and lightly browned.
  • Let the hazelnuts cool completely, then transfer them to a large dish towel. Gather the towel and rub or shake the nuts together to loosen and remove most of the skins; open the towel and discard the skins.
  • Place the skinned hazelnuts in a high-speed blender or food processor. Blend for 2–3 minutes until the nuts become a coarse flour, stopping to scrape down the sides with a rubber spatula as needed.
  • Continue blending until the nuts release their oils and turn smooth and creamy, scraping down the bowl as required to ensure even processing.
  • Add the cocoa powder and coconut sugar (or chosen sweetener) and blend until fully combined and silky smooth.
  • Transfer the chocolate-hazelnut spread to a clean jar or container and store as desired.

Equipment

  • Baking Sheet
  • large dish towel
  • high-speed blender or food processor
  • rubber spatula
  • jar or container

Notes

  • One serving is one heaping tablespoon (about 20 grams).
  • Store Nutella in an airtight container at room temperature.
  • Freeze in a shallow jar for up to 6 months.