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Learn how to make healthy Nutella with only 3 ingredients, and you’ll never buy it at the store again. It’s smooth, chocolatey, and SO easy to make!
Craving more homemade spreads? Try my almond butter, granola butter, and honey peanut butter next!
I’m sure most of us can relate to eating Nutella straight from the jar. As kids, we could finish a jar in a couple of days, but we had NO idea how much sugar and dairy we were consuming.
Since I started healthy-fying my childhood treats (looking at you, protein rice krispies!), making healthy Nutella has been high on my list. Well, friends, I think I nailed it!
Table of Contents
Why I love this recipe
- 3 ingredients. All you need are roasted hazelnuts, sweetener, and cocoa powder.
- Customizable. You can use any sweetener of your choosing to keep it low-carb or all-natural.
- Healthier than store-bought Nutella. There is no palm oil, no dairy, and no artificial flavors. It’s also gluten-free and safe for vegans!
- It’s so quick and easy. Roasting the hazelnuts is the most time-consuming part, but I promise it’s SO worth it.
★★★★★ REVIEW
“I’d give this 6 stars if I could. I’ve tried a couple of other Nutella recipes using pecan, hazelnut, and almonds. This is by far the best I’ve ever tasted, including and especially purchased from specialty boutique stores and mass products like the branded Nutella.” – Eric
Ingredients needed
- Hazelnuts. Use unsalted and raw hazelnuts. Carefully check the pack; sometimes, even ‘natural’ ones can have additives.
- Granulated sweetener. I used coconut sugar, but white sugar, brown sugar, or a sugar-free sweetener like allulose are all great options.
- Cocoa powder. I used sifted Dutch-processed cocoa powder, which has a mild, more well-rounded flavor. I would avoid using raw cacao powder as it can be quite bitter.
Find the printable recipe with measurements below.
How to make healthy Nutella
Step 1- Roast. Preheat the oven to 180C/350F, line a pan with the hazelnuts in a single layer, and toast until fragrant.
Step 2- Remove outer skins. Allow the hazelnuts to cool completely. Transfer them to a clean kitchen towel and wrap up the corners. Using one hand, press and shake the hazelnuts together to remove the skins.
Step 3- Blend. Place the hazelnuts in a blender or food processor. Blend until a flour-like consistency remains. Stir through using a rubber spatula and blend until creamy.
Step 4- Finish. Add cocoa powder and sweetener. Continue blending until smooth. Transfer to a container.
Ways to use this spread
Besides the usual ways to eat Nutella (with a spoon), here are some other ideas to try:
- Serve with fresh strawberries
- One toasted dairy-free bread or a microwave English muffin
- Spread over eggless banana bread, raspberry bread, or healthy chocolate zucchini bread
- Drizzled over healthy banana pancakes, oatmeal waffles, or coconut flour crepes
- As a frosting over healthy chocolate cake or healthy donuts
- Use it in peanut butter Nutella cookies, no bake fudge cookies, or brownie truffles
Arman’s recipe tips
- Save time. Buy roasted hazelnuts with the skins already removed.
- Be patient. The hazelnuts take a while to blend, so take your time, pause often to scrape down the sides of the blender, and blend at a low speed to prevent the blender from overheating.
- Adjust the sweetness. While I like the sweetness of this recipe, you can add more or less sweetener until it’s perfect.
- Make it creamier. If you prefer a thinner consistency, add a splash of milk or use liquid sweeteners, like agave or maple syrup. Just note if you use milk, you’ll need to refrigerate the spread.
- Enhance the flavor. Add a pinch of salt or a splash of vanilla extract for an extra flavor boost.
Storage instructions
Up to one month: Store chocolate hazelnut butter in an airtight container at room temperature.
One month or more: Store in an airtight container and refrigerate for up to 2 months. Let it sit at room temperature for several minutes before spreading it.
Up to 6 months: Place the Nutella in a shallow jar and store it in the freezer for up to 6 months.
Frequently Asked Questions
Per serving, homemade Nutella contains 97 calories, 9 grams of healthy fats, 3 grams of fat, and zero grams of sugar.
For those who don’t enjoy the taste of hazelnuts or want an alternative to it, you can make it with either peanuts or almonds.
More recipes using chocolate hazelnut spread
3-Ingredient Healthy Nutella
Video
Ingredients
- 2 cups raw hazelnuts
- 3 tablespoons coconut sugar or any granulated sweetener of choice
- 2 tablespoons cocoa powder
Instructions
- Preheat the oven to 180C/350F. Line a pan with the hazelnuts in a single layer, and toast for 7-8 minutes.
- Allow hazelnuts to cool completely. Transfer to a large dish towel, and wrap up the corners. Using one hand, press and shake the hazelnuts together roughly, to remove the skins.
- Open up the dish towel and the skins should easily fall off the hazelnuts.
- Place the skinned hazelnuts into a high-speed blender or food processor. Blend for 2-3 minutes, until a flour-like consistency remains. Stir through using a rubber spatula, and blend until smooth and creamy.
- Add your cocoa powder and granulated sweetener and continue to blend until fully combined and silky smooth.
- Transfer your chocolate hazelnut spread into a jar or container.
Notes
Nutrition
Originally published June 2022, updated and republished June 2024
I haven’t made this recipe yet because I have some questions but I have made many of your others which are delicious.
1… In your nutrition facts you don’t say how much a serving is. Is it a tablespoon, a quarter cup, a cup?
2… In the video you use maple syrup as a sweetener which is my sweetener of choice! In the recipe you use coconut sugar. How much people syrup should I use instead of coconut sugar?
Thank you for all your wonderful recipes!
This was amazing,I didn’t expect it to turn out how it did but we all enjoyed it. It was quite hard to get the texture how it was supposed to be in the thermomix but I figured it out in the end.
Thank you for all your amazing recipies I have tried lots of them and they were all amazing.
Is there anything you recommend for nextime we make it.
Mackenzie
You are so welcome, Mackenzie!
The hazelnuts would not blend into a creamy texture for me. I used my very old and trusty blender and the most it would do was a flour. I eventually added some light olive oil in small increments to create the smooth creamy consistency.
I added some instant expresso powder which adds an extra boost of flavour. Coffee and chocolate pair so well together. I only added 1 1/2 tablespoons of coconut sugar as I prefer much less sweetness and more dark cocoa flavor coming through. A bit time consuming to make but the results were amazing. Much better than Nutella. I could eat the whole jar with bananas!
This week I am going to make this. Healthy nutella wow. With protein pancakes amazing!
This sounds wonderful I will give it a go.❤️
Hello can you use monk fruit in place of allulose ? Or is there another sweetener not as expensive ?
Cheers for making all these recipes ! The bagels were a smashing success at my home!
…mum of 7
Heidi
Sounds perfect…just replacing the sweetener ,as we don’t find like this around
Will definitely make. Thanks for the recipe.
Can you use maple syrup for the sweetener?
Yes!!
arman arman arman please please please make your videos easy to find, and to hold onto. i need to see a lot of this stuff… its a big help to SEE what that batter looks like before baking… or, in the case of this Nutella– what those hazelnuts should look like once they’ve been ground sufficiently. I don’t get anything near a goopey, drippy something with these 3 ingredients. Your recipes are sooo tempting and i try a lotof them. buti neverget it right the first time and have tokeep adjusting. Probably because i live in a different country — sea level, temperature, etc… all very different. So a good video is such a big help! Many thanks.