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Healthy Nutella 



For 1 small jar 

  • 2 cups hazelnuts (approx. 260g)

  • 2 tbsp coconut sugar (or alternative sugar, or maple syrup) 

  • 1 tsp vanilla

  • 2 tsp coconut oil 

  • 2 tsp cacao 

  • 1/4 tsp sea salt 


  1. Preheat the oven to 180 degrees (C) and line a baking tray with baking paper. Add the  hazelnuts to the baking sheet in a single layer. Roast for 10 minutes to warm the natural oils and loosen the skins. This will make it easier to blend into butter.

  2. Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins. You want to get as much as possible off because it helps to make a creamier Nutella. But it doesn’t have to be perfect!

  3. Add hazelnuts to a food processor or high-speed blender. Blend until a butter is formed – this will take a few minutes – scraping down sides as needed.

  4. Once the hazelnut butter is creamy and smooth, add the coconut sugar, vanilla, oil, cacao and salt and blend well. Taste and adjust seasonings as needed, adding more salt or vanilla if desired. 

  5. Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more!

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