Healthy Homemade Nutella Recipe (Easy Chocolate Hazelnut Spread)

I have always been a huge Nutella lover. Genuinely the kind of person who could eat it straight from the jar without thinking twice.

But when I started paying more attention to what I eat and how I feel afterwards, I realized I wanted something that gave me that same creamy chocolatey feeling — just without all the unnecessary ingredients that came with it.

So I started experimenting. And after a few tries, I finally landed on a version that comes so close to the original it honestly surprised me. Smooth, rich, perfectly sweet, and it still feels like a real treat every single time.

What You Need

2 cups hazelnuts
2 tbsp cocoa powder
2 tbsp maple syrup
2 tbsp coconut oil
1 tsp vanilla extract
½ tsp sea salt

How To Make It

Step 1 — Roast your hazelnuts

If your hazelnuts are not already roasted, roast them in the oven for a few minutes until they turn slightly golden and smell nutty and warm. This step makes a bigger difference than most people expect — roasting draws out the natural oils and creates that deep, rich, intense hazelnut flavor that makes this taste like real Nutella instead of something flat and bland. Do not skip it.

Step 2 — Blend into a butter

Let the hazelnuts cool slightly then add them to a food processor or strong blender. Blend patiently. At first they will look like rough crumbs and it may seem like nothing is happening — keep going. After a few minutes the nuts start releasing their natural oils and the texture slowly transforms into a smooth, creamy nut butter. This silky base is everything.

Step 3 — Add everything else

Once your hazelnuts are creamy add the cocoa powder, maple syrup, coconut oil, vanilla extract, and sea salt. Every ingredient has a job here — cocoa for deep chocolate flavor, maple syrup for natural sweetness, coconut oil for that smooth spreadable texture, vanilla for warmth, and sea salt to balance everything perfectly.

Step 4 — Blend until smooth and glossy

Blend everything together until the mixture is completely smooth and glossy. This is where it starts looking like a real chocolate spread. If it still looks a little thick keep blending — the longer you go the creamier it gets. You are looking for that soft, rich, indulgent texture that makes you want to eat it straight from the blender.

Step 5 — Taste and adjust

This is the best part. Taste it and make it yours. Want it sweeter? Add a little more maple syrup. Want it more chocolatey? Add another pinch of cocoa. Want that warm dessert feeling? A drop more vanilla does it. This is your version — make it perfect for you.

Step 6 — Transfer to a jar

Pour your finished spread into a clean glass jar. It should already look rich, creamy, and glossy at this point. Use it immediately if you love it soft and fresh, or let it sit for a while and the texture settles into something even thicker and more spreadable. Perfect on toast, fruit, pancakes, or honestly just a spoon. 🤍

Step 7 — Store in the fridge

Keep it in the fridge since this is homemade without preservatives. It thickens up beautifully in the fridge and becomes even more spreadable. Just take it out a few minutes before eating if you prefer a softer consistency.

Why This Version Just Feels Better

What I love most about this is not just the taste — it is the feeling after.

With regular Nutella there is always that moment where you think “I probably had too much of that.” The sugar, the palm oil, the ingredients you cannot pronounce — it adds up fast.

With this version you know exactly what is inside. Real hazelnuts, natural cocoa, a little maple syrup, and nothing else. It has that same creamy, nutty, chocolatey satisfaction but without your body having to deal with a long list of processed ingredients afterwards.

Same treat. Same joy. Just a version that actually feels good to eat every single day. 🍫🤍

Frequently Asked Questions

Yes. Store-bought Nutella lists sugar as its first ingredient and contains palm oil and various additives. This homemade version uses real roasted hazelnuts as the base, natural cocoa powder, and maple syrup for sweetness — giving you the same chocolatey hazelnut flavor with far more nutritional value and no unnecessary processed ingredients.

Stored in a sealed glass jar in the fridge it stays fresh for up to 2 to 3 weeks. Always use a clean dry spoon when serving to keep it fresh as long as possible. Since it contains no preservatives it does not last as long as store-bought but the taste is so good it rarely lasts that long anyway.

Yes. If you prefer not to use coconut oil you can replace it with a neutral oil like sunflower oil or simply leave it out. The spread will be slightly less smooth and a little thicker but still delicious. The coconut oil mainly helps with texture and spreadability so it is helpful but not essential.

This usually means the hazelnuts were not blended long enough before adding the other ingredients. Make sure the hazelnuts reach a fully smooth and creamy butter stage first. Adding the coconut oil also helps loosen the texture. If it is still too thick after blending add a tiny splash of milk or an extra small amount of coconut oil and blend again

A food processor works best for this recipe because it handles the long blending time better. A high-powered blender like a Vitamix also works well. A regular blender may struggle with the thick nut butter consistency and could overheat. If a regular blender is all you have, blend in short intervals and give it rest breaks to avoid burning out the motor.

Yes. Honey works as a perfect 1:1 substitute and gives a slightly different but equally delicious flavor. You can also use agave syrup or medjool dates blended smooth for a more whole-food sweetener option. Avoid granulated sugar as it will not blend smoothly into the spread.

It comes very close — especially the creamy, nutty, chocolatey feeling. The main difference is that it is less sweet and has a deeper, more natural hazelnut flavor. Most people who try it find they actually prefer it after a few tastes because it feels richer and more satisfying without being overly sugary.

It works beautifully on whole grain toast, rice cakes, banana slices, apple wedges, oat pancakes, or Greek yogurt. You can also use it as a topping for overnight oats or chia pudding. It is incredibly versatile and makes almost any healthy breakfast or snack feel like a treat.

Removing the skins gives you a smoother and less bitter final result. After roasting, wrap the warm hazelnuts in a clean kitchen towel and rub them together — most of the skins come off easily. You do not need to get every single piece off but removing most of them makes a noticeable difference in both texture and flavor.

Raw cacao powder works as a direct substitute and is actually more nutritious than regular cocoa powder — it has a slightly more intense and less sweet chocolate flavor. Carob powder also works if you prefer a caffeine-free option and gives a naturally sweeter result. Avoid hot chocolate powder as it contains added sugar and will make the spread too sweet.

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