Paleo Homemade Nutella
Indulge in the creamy, chocolatey goodness of this Paleo Homemade Nutella—a guilt-free twist on the classic spread that's both naturally sweetened and dairy-free! Made with roasted raw hazelnuts, coconut sugar, and a pinch of sea salt, this decadent treat is blended to perfection with unsweetened cocoa powder, pure vanilla extract, and coconut oil for a rich, velvety texture. Almond milk adds just the right amount of creaminess to achieve that irresistible spreadable finish. In just 25 minutes, you can create a healthier chocolate-hazelnut spread free from refined sugar, perfect for a paleo diet or anyone seeking a wholesome alternative. Smear it on your favorite toast, swirl it into smoothies, or enjoy it by the spoonful—this homemade Nutella is as versatile as it is delicious! Keep it fresh for up to two weeks in the fridge and savor every bite.
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Recipe Information
Ingredients
- 1 cup raw hazelnuts
- 1 cup coconut sugar
- 0.25 cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 2 tablespoons coconut oil
- 1 pinch pinch of sea salt
- 0.25 cup almond milk
Instructions
Preheat your oven to 350°F (175°C).
Spread the raw hazelnuts on a baking sheet and roast them in the oven for about 10 minutes, until they start to turn golden and their skin begins to blister.
Remove the hazelnuts from the oven and let them cool slightly. Once cool enough to handle, place the hazelnuts in a clean kitchen towel and rub them to remove most of the skins. It’s okay if some of the skins remain.
Place the skinned hazelnuts in a food processor and blend until they become a smooth hazelnut butter. This might take several minutes, and you'll need to scrape down the sides periodically.
Add the coconut sugar, unsweetened cocoa powder, vanilla extract, coconut oil, and sea salt to the food processor.
Blend the mixture again until all ingredients are well combined and you have a smooth paste.
Slowly add the almond milk to the mixture and process until the consistency is smooth and spreadable. You may adjust the amount of almond milk for desired consistency.
Transfer the homemade Nutella into a clean jar or airtight container.
Store the Nutella in the refrigerator for up to 2 weeks. Stir before each use to re-incorporate any separated oils.
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 302.3 g | 110% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 248.2 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 330 mg | 25% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1879 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
