April 25, 2013 | Home >Healthy Kids >Hazelnutty Cocoa Spread Recipe {Homemade Nutella}
Hazelnutty Cocoa Spread Recipe {Homemade Nutella}
April 25, 2013 | Home >Healthy Kids >Hazelnutty Cocoa Spread Recipe {Homemade Nutella}

Hazelnutty Cocoa Spread Recipe {Homemade Nutella}

Sometimes I’m guilty of passing off a favorite food (like pizza), for a healthier substitute.  My husband keeps telling me if I make a healthier version of a traditional food, I really just need to give it a new name. If he’s expecting pizza, and I give him some flat bread with chicken and spinach leaves on top, I shouldn’t call it pizza.  That way, expectations are low (he isn’t expecting pizza), and acceptance is high (he’s accepted what he is getting).

So, I’m not going to call this recipe Nutella (a hazelnut spread with cocoa). It doesn’t taste like Nutella. If you’ve ever used Nutella, you may not even know what hazelnuts taste like.  Nutella (while delicious) tastes like sweet, creamy, milk chocolate.  This is definitely due to the fact that there is more sugar than nuts! I’m not hating on Nutella, I’m just saying it’s more dessert than sandwich spread.

So our version decreases the sugar, while increasing the hazelnuts! Simple as that. This was our result:

Hazelnutty Cocoa Spread Recipe {Homemade Nutella}. One of the homemade recipes we think tastes better than storebought!

So, although the calories went down and fat stayed basically the same, we brought sugar from 21 grams to 5 grams of sugar!  Plus, our sugar is now from honey, which I believe is a better source, considering it brings along it’s vitamins and minerals!

Making your own Hazelnutty cocoa spread recipe starts with your hazelnuts. If you don’t know what hazelnuts looks like, here they are:

Hazelnutty Cocoa Spread Recipe {Homemade Nutella}. One of the homemade recipes we think tastes better than storebought!

You may have a difficult time finding them. I have found them at a local health food store in the bulk bins.

Before you start this recipe, roast your nuts. I’ve tried skipping this step, because I don’t like more steps than are absolutely necessary, but my spread never turns out!  Roasting only takes 8-12 minutes at about 400 degrees and I think it makes a creamier spread.

Hazelnutty Cocoa Spread Recipe {Homemade Nutella}. One of the homemade recipes we think tastes better than storebought!

Once they are roasted and cool enough to hold, pick up a handful and rub them between your hands and watch the skins fall off.  They won’t all come off, but the more the better.

Then, I start with the nuts in a food processor or blender, and grind until powdery, and add the rest of the ingredients until smooth.

Hazelnutty Cocoa Spread Recipe {Homemade Nutella}. One of the homemade recipes we think tastes better than storebought!

Then, once you have the spread, use it to make your favorite, nutella-banana sandwiches!

Hazelnutty Cocoa Spread Recipe {Homemade Nutella}. One of the homemade recipes we think tastes better than storebought!

Or, how about strawberries and nutella sandwich?

Hazelnutty Cocoa Spread Recipe {Homemade Nutella}. One of the homemade recipes we think tastes better than storebought!

And for a bonus treat: Chocolate spread strawberries.  Cut the top and scoop the inside of the strawberry just until you see the hollow inside.  Spoon your homemade chocolate spread in the strawberry.

Hazelnutty Cocoa Spread Recipe {Homemade Nutella}. One of the homemade recipes we think tastes better than storebought!

FOOD - Hazelnutty Cocoa Spread Recipe {Homemade Nutella}. One of the homemade recipes we think tastes better than storebought! http://www.superhealthykids.com/hazlenutty-cocoa-spread-homemade-nutella/

Hazelnutty Cocoa Spread Recipe {Homemade Nutella}

Hazelnutty Cocoa Spread Recipe {Homemade Nutella}
Serves: 8
Prep Time: 5 m
Cook Time: 12 m

Ingredients

  • 1 cup, whole – hazelnuts or filberts
  • 2 tablespoon – honey
  • 2 tablespoon – cocoa powder, unsweetened
  • 2 tablespoon – coconut oil
  • 1 teaspoon – vanilla extract
Serve With:
  • 2 cup – strawberries

Directions

  1. Preheat oven to 400 F. Pour 1 cup of hazelnuts on a foil lined cookie sheet.  Roast in oven for about 8-12 minutes.  When hazelnuts are slightly cool, rub between your hands by the handful and watch the skins fall off.
  2. Grind nuts in a food processor or high speed blender.  Add remaining ingredients and continue to blend until smooth.
  3. And for a bonus treat: Chocolate spread strawberries.  Cut the top and scoop the inside of the strawberry just until you see the hollow inside.  Spoon your homemade chocolate spread in the strawberry.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 167 8%
  • Fat: 13 g 20%
  • Carb: 10 g 3%
  • Fiber: 2 g 8%
  • Protein: 3 g 6%
  • Sugar: 6 g
written by
Amy Roskelley

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Comments(58)
Cath says:

If you think Nutella doesn’t taste like hazelnut, you obviously don’t hate the taste of them! I think it’s awful, and very hazelnutty.

Amy says:

Touche Cathy 🙂

Amy says:

Since the old graphic is wrong, you might want to redo the Pinterest pin. It still shows the old one, apparently.

April says:

Hahah, I am with Cathy on this one. Nutella is some nasty stuff. But my kids love it so I am looking forward to (them) making this recipe.

Lyn Watson says:

This is truly a healthier version of Nutella. I would prefer if my children will use this instead of Nutella. Great recipe!

David Jones says:

I was looking for health related website to review many issue. Now I’ve found your blog site with lots of amazing information. You did really excellent work. I’ll read your blog regular basis.

Max says:

Great!
I’ve been looking for a ealthier alternative to Nutella,
and finally I found a great substitution since I can’t control the amount of Nutella I eat 😛
Thank you!!
One question, can I substitute the coconut oil for canola?

Pam says:

NO ….. please do not use Canola oil (or any “vegetable” oils such as soybean & corn). They are GMO, highly processed & toxic! IMO, not suitable for human consumption …. do a little research & your eyes will be opened.

Amy says:

Yes Max! Any oil will work!

Nancy says:

Do you think coconut milk would be good instead of coconut oil? My biggest concern is the spread getting hard since the oil solidifies. How does it turn out?

Michelle says:

Sounds amazing and i expect it will be eaten up quickly, but how should it be stored? Room temp or refrigerated ?

very nice. your husband is really so happy because he got you and you are efficient cooker I think.

Julio Yohe says:

Wow! Thanks for the tutorial. I would like to try this homemade Nutella with the help of my wife. I’m sure my kids would love it! 😀

Daisy A. says:

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Nikki says:

I love nutella but rarely eat it because of the high sugar content. I’m going to try this homemade version instead…hopefully the nuttier flavor makes it more satisfying!

Amy says:

I keep it in the fridge!

Amy says:

I actually have everything in this recipe on hand! How long will it keep? Do I have to refrigerate it?

Amy says:

I keep it in the fridge!

Ana L. says:

Hi Amy! Thanks a bunch for sharing this recipe with us. I was really in badly need of such recipe. Now I can prepare my preferred Hazelnutty Cocoa Spread without a single ado. I love this Homemade Nutella. Taste and saving will come together. 🙂

moniapa says:

its my first time that I got you with your post here. Thanks for your great tips and recipe.

Sats says:

HiAmy,
I love love your recipes. This one sounds yum. Could I use almonds instead?
Thanks!

Amy says:

Yes! chocolate and almonds?? How could you go wrong!

Dash says:

Thanks for sharing the recipe – I really like hazelnuts and anything cocoa. I have a feeling, I am going to love this homemade Nutella

Lisa says:

Try Peanut Butter & Co., Dark Chocolate Dreams, (they have other flavors), it’s low in sugar and tastes really good, I find it at health food stores, Walmart and Target.

Denise Valles says:

How long do you think till it expires?

Amy says:

Hi Denise, I would keep it for at least 7-10 days in the fridge.

em says:

Hi amy, can I use cashew and/or almond instead of hazelnut? Can’t wait to try this recipe! Thank you

Q Ali says:

I like the coconut oil in the recipe. Also I think there is an easier way to remove the skins off the hazelnuts, just put them between a dish cloth, and rub over the top. It should be easier – I’ve read it in a baking recipe.

Izabela says:

How would you recommend storing this? I’m concerned due to the lower sugar content that bacteria may be likely to grow quickly.

Amy says:

It’s true @izabela- I would probably keep it in a jar in the fridge.

Amy says:

You totally could Em! It would just taste different, but it would be AMAZING! Chocolate and any nut go great together!

Becca says:

Have you ever tried canning the chocolate spread where you can make batches and store them in cupboard?

Amy says:

I haven’t tried it Becca- but maybe a good idea before hazelnut prices go up!

Becca says:

So true. 🙂

Stacey says:

I followed the recipe and mine separated from the oils. Can I do something to fix this?

Izzy says:

Mine did too.

Amy says:

It will naturally separate, just like natural nut butters do. We just re-stir before spreading. If it is too difficult to spread, longer in the food processor may be necessary. The warmer and longer it is in there, the smoother it will get.

April says:

hi- I just tried to make this and am not sure what I did wrong. I followed the ingredients exactly and mine is not at all creamy. I used a blender; is using a food processor quite different? I’m wondering if I should liquify the honey first too?

Amy says:

I wouldn’t think it would be that different April, but over mixing it might make it runnier. Try adding more nuts, and only mixing until the creamy stage, and not too much.

April says:

Thanks. Actually, it never got creamy. I ended up adding in some almond milk and using my hand mixer to get it to me a little bit creamy. I also used extra coconut oil. It definitely doesn’t look creamy like your pictures though. Hmmm..

Amy says:

Hmm.. yeah, definitely more nuts, less almond milk. The more milk you add, the runnier it will be.

April says:

Sorry, I am not making it clear… I need it to be more creamy. When I made it, it was the opposite of runny…not sure of the correct word but it would not have been spreadable. I needed to add the milk to make it a little bit creamy.

Amy says:

AGH!! Sorry April. I kept thinking it was too runny for you.
I would go back to blending time then. The longer you blend (or run it in the food processor) the more spreadable it will be.

Stephanie says:

I was just wondering approx how long did yours take in the food processor? First time I made this it turned out pretty much as yours looks in the photos. My second time making it (yesterday) I would say it was in the food processor for 40+ mins before it came even close and it’s still not creamy! It’s a bit dry but it will still be eaten! I would just prefer it to be more creamy & easily spread. DS2 likes to dip breadsticks in it and that doesn’t really work in it’s current state!

40 Minutes Stephanie? That seems like a super long time. I only put it in for less than 3 minutes, usually.

sbusche says:

i had he same problem as stephanie. what can i put in it to make it creamer ( thinner) if i put almond mike in it wont it have to b refrigerated? thabks.

Laura says:

I used 1tbs of raw cacao and 1 tsp of cocoa plus some almond milk to make it creamy and spreadable. I absolutely love your site and all your recipes it has definitely helped me as a first time mum give my baby a happy and healthy start to life

Thank you so much Laura!

Carol says:

Hi Amy,
Re : Hazelnutty Cocoa Spread
I am fructose intolerant & so I cannot use honey as a sweetener as a substitute, can I use Stevia & how much?
Thanks
Carol

Carol- that must be so difficult! I honestly don’t have any experience with stevia. It seems like it would be something you’d want to experiment with!

Shawna says:

Thank you for a great alternative! We love Nutella in this house but the sugar amount is so high. Can’t wait to try your recipe!

Katja says:

I notice it gets very firm and hard to spread after being in the fridge. Any recommendations?

Yes Katja, just warm it up slightly, and it will be spreadable again!

Jan Wharton says:

Thanks, Amy, for sharing this recipe. I too had trouble getting it to the right consistency the first time I made it using my high-speed blender (Blendtec) and had to add almond milk, which diluted the taste a bit. The second time I made it, I used a food processor, which created a creamier consistency without adding the almond milk. Love your website!

Kate says:

WOW. Just made a slight variation on this recipe and it is soo amazing. Searched high and low for a simple recipe that used coconut oil, not milk or water which would reduce the shelf life. Used 4 heaped dessert spoons (about 80-85g) dark brown sugar instead of the 2 tbs honey as I wanted it to be ‘edible’ enough for the Nutella freak teenager in the house. Conclusion from my step-daughter: it’s not Nutella but it’s very nice. More like Ferrero Roche spread. (Ooh aren’t we posh?!) I started it off in the Ninja Mega Kitchen food processor but it just didn’t go smooth enough, bitty, gritty and not very sweet, so finished off in the single serve blender cup and it is now soo smooth and creamy. Quite runny but then it heated up a bit in the blender so I expect it will firm up in the fridge as the coconut oil sets. Thanks for the recipe! 🙂

Annie says:

Thank you for your recipe. You listed vanilla as an ingredient in Nutella above.,it actually contains VANILLAN, an artificial ingredient containing msg–in my book more hazardous than sugar!! Looking forward to trying this recipe…

Lucy says:

Thanks Amy, great recipe and was so excited to try this but mine never came out creamy at all 🙁 Could it be because I didn’t process the nuts to butter first? It’s almost like a protein ball consistency. I then added more coconut oil and 1 T coconut flour / ground but that didn’t help. How do you think I could fix this? Thanks in advance.

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