The best homemade Nutella
Over the past years I’ve tried different Nutella recipes, but I always come back to this one. This delicious homemade hazelnut spread – the first one I ever tried – has been made, remade, shared, and approved by many. And it has even convinced the most fanatic Nutella-lovers to ban the “real thing” from their lives.
Why you should ban Nutella from your kitchen
I can easily name 5 reasons why you should ban Nutella from your breakfast table, if you haven’t done so yet.
But if you’ve landed on this page, you’re probably already aware that Nutella won’t give your kids the energy Ferrero promises, nor will it make them perform better in school or on the football field.
If you’re still on the fence, then here are a few reasons why you’d better ban Nutella from your kitchen:
- Nutella is nutritionally void.
- Two tablespoons of Nutella contain 21 grams of sugar, or 5 teaspoons of sugar (perhaps you will want to read that again).
- Eating Nutella on a slice of bread will instantly boost glucose levels, resulting in an energy crash within the hour, contributing to poor concentration, hyperactivity, and even aggressive behavior.
- The second ingredient is palm oil which has been highly processed and hydrogenated, resulting in trans fats, which are in fact one of the most damaging and toxic fats one can consume.
Don’t ban the pleasure, replace it
The good news is: there are many recipes of healthy homemade Nutella out there. Some are easier and healthier than others, but our absolute favorite was inspired by Deliciously Ella’s first cookbook. Since I discovered it a few years ago, I’ve made it many times and passed on the recipe to friends and clients alike.
It has taken my die hard Nutella-loving husband a few trials before he finally gave in and admitted it actually tastes better than the real thing. And since our taste buds have accommodated to a low sugar diet, even my kids don’t like the taste of the sugar-loaded alternative. I call that my personal little victory!
Enjoy it with a slice of nut & seed bread, superfood bread, spread on a banana, mixed into oatmeal, or straight from the jar (my favorite!).
Little warning
Before you jump to the recipe, let me just specify this recipe is super simple as long as you use a strong food processor such as a Magimix or Vitamix. Personally I prefer to use my Magimix for this recipe, because the super powerful blades of the Vitamix sometimes overheat the mixture making it curdle (should this happen to you, don’t panic, you just need to allow the mixture to cool a bit and then slowly poor some cold water into the mixture while blending).
Ingredients
Makes 1 jar full of goodness
*Unless stated differently, my recipes are measured with US measuring cups like these ones.
Directions
Preheat the oven to 180° C and bake the nuts for about 10 minutes. Take them out of the oven and allow to cool.
Place the nuts in a food processor and blend for 10 minutes, or until they totally break down. You really need to wait until you obtain a perfectly smooth and runny nut butter.
Add the maple syrup and cacao powder and blend again until all ingredients are well combined. You will now obtain a sticky rather ugly mixture, but don’t worry, the water will turn it into a perfectly smooth paste again.
Now gradually pour in about 1 cup or 250 ml water, or until you obtain the desired texture. Be aware that the paste will harden a bit in the fridge, so a little runnier works best.
Store in an airtight container in the fridge for up to a week.
Ingredients
Directions
Preheat the oven to 180° C and bake the nuts for about 10 minutes. Take them out of the oven and allow to cool.
Place the nuts in a food processor and blend for 10 minutes, or until they totally break down. You really need to wait until you obtain a perfectly smooth and runny nut butter.
Add the maple syrup and cacao powder and blend again until all ingredients are well combined. You will now obtain a sticky rather ugly mixture, but don’t worry, the water will turn it into a perfectly smooth paste again.
Now gradually pour in about 1 cup or 250 ml water, or until you obtain the desired texture. Be aware that the paste will harden a bit in the fridge, so a little runnier works best.
Store in an airtight container in the fridge for up to a week.
