Homemade Nutella

Homemade Nutella

20 minutes
Calories 190kcal


  • 2 cups hazelnuts ,
  • 1/4 cup cocoa powder ,
  • 1 tablespoon coconut oil ,
  • 1/4 cup heavy cream ,
  • 1/4 cup water ,
  • 1 teaspoon vanilla extract ,
  • 1/2 cup erythritol ,
  • 1/4 teaspoon salt


  • Preheat your oven to 325ºF. Take a dry cookie sheet and spread your hazelnuts evenly on it in one layer. When your oven is hot enough, place the cookie sheet in the oven and roast for about 10-15 minutes. You'll see the hazelnuts becoming a little browner and the skins becoming almost black. After the time's up, take the nuts out and let them cool just a bit. While they're cooling, dampen a kitchen towel and place it on your counter top. Pour the nuts onto half the towel and spread them out a little. Then fold over the other half of the towel and start to rub vigorously. Once most of your nuts have their skins off, pick the nuts off the towel and drop them, into a food processor, or in our case, Nutribullet. Blend the hazelnuts for a few minutes- until it starts to look like peanut butter. If you see your hazelnut butter starting to stick to the sides and miss the blades, you can add a tablespoon of coconut oil, or any other mild tasting oil. You may also want to stop the blender/processor a few times to make sure to scrape the sides down and incorporate everything into the mixture. Add in the rest of the ingredients, paleo or keto! See both variations in the right sidebar. Keep blending and scraping the sides. Once your spread looks like the real thing, you're done! Now all that's left is to decide what to spread your homemade Nutella on!

Originally posted 2019-02-20 18:34:05.

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