4-Ingredient Nutella | Simple & Healthy Homemade Chocolate Hazelnut Spread
Enjoy the taste of Nutella without the guilt! This 4-ingredient homemade version is quick, creamy, and bursting with chocolatey goodness.
Whip up a batch of this 4-ingredient healthy homemade Nutella for a delightful, creamy, and chocolatey spread that’s as easy as it is delicious. Perfect served on fresh homemade sourdough bread, pancakes, or by the spoon-full!
Healthy Homemade Nutella Ingredients:
- 3 cups unsalted hazelnuts (raw or roasted)
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 2/3 cup chocolate chips
4-Ingredient Homemade Nutella Instructions:
Step 1: Roast Hazelnuts
Preheat your oven to 350° F and spread hazelnuts evenly on a baking sheet. If they are raw, roast for 12-15 minutes. If they are already roasted, roast for 8-10 minutes to warm the oils and loosen the skins, making them easier to blend.
Step 2: Remove Hazelnut Skins
Once roasted, let the hazelnuts cool slightly, then transfer them to a large kitchen towel. Use your hands to roll and remove most of the skins. It’s okay if some skin remains, but the goal is to remove as many as possible so your Nutella has a creamy consistency.
Step 3: Blend Hazelnuts
Add the hazelnuts to a food processor or high-speed blender (a blender works best – I love my Vitamix for this) and blend on low until a smooth butter forms, about 8-10 minutes. Scrape down the sides as needed.
Step 4: Melt Chocolate
While the hazelnuts blend, melt the chocolate using a double boiler or microwave in 30-second intervals (stirring every time to prevent burning).
Step 5: Add Remaining Ingredients
Once the hazelnut butter is smooth, add the vanilla and salt, blending well. Gradually add the melted chocolate, blending until fully incorporated. Taste and adjust the seasoning, adding more salt or vanilla if desired.
If you prefer a sweeter Nutella, add 1-2 tablespoons of coconut sugar, honey or maple syrup.
Step 6: Store Homemade Nutella
Transfer the Nutella to a clean jar and store at room temperature for 2-3 weeks.
4-Ingredient Nutella | Healthy, Homemade, Guilt-Free
Equipment
- High Speed Blender
Ingredients
- 3 cups unsalted hazelnuts raw or roasted
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- 2/3 cup chocolate chips
Instructions
- Preheat your oven to 350° F and spread hazelnuts evenly on a baking sheet. If they are raw, roast for 12-15 minutes. If they are already roasted, roast for 8-10 minutes to warm the oils and loosen the skins, making them easier to blend.
- Once roasted, let the hazelnuts cool slightly, then transfer them to a large kitchen towel. Use your hands to roll and remove most of the skins. It's okay if some skin remains, but the goal is to remove as many as possible so your Nutella has a creamy consistency.
- Add the hazelnuts to a food processor or high-speed blender (a blender works best – I love my Vitamix for this) and blend on low until a smooth butter forms, about 8-10 minutes. Scrape down the sides as needed.
- While the hazelnuts blend, melt the chocolate using a double boiler or microwave in 30-second intervals (stirring every time to prevent burning).
- Once the hazelnut butter is smooth, add the vanilla and salt, blending well. Gradually add the melted chocolate, blending until fully incorporated. Taste and adjust the seasoning, adding more salt or vanilla if desired.
- If you prefer a sweeter Nutella, add 1-2 tablespoons of coconut sugar, honey or maple syrup.
- Transfer the Nutella to a clean jar and store at room temperature for 2-3 weeks.
If you give this recipe a try, I’d love to see it! Tag me on instagram @gwenthemilkmaid.
