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Healthy Nutella Recipe - I made this recipe and ate it all straight from the jar!!

Healthy Nutella Recipe (Vegan)

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Hi Bold Bakers!

Who out there is a sucker for all things hazelnut and chocolate? I know I am!  This Healthy Nutella Recipe is homemade, packed with that chocolate and hazelnut flavor, and is so good I find myself literally eating it off a spoon. There really is nothing like the flavor combination of decadent chocolate and toasty hazelnuts.

Move over store bought Nutella! This homemade Healthy Nutella Recipe is NUTS! (pun intended, of course). While this recipe is low on effort it is maxed out on flavor. This Nutella rendition is a cross between hazelnut butter and chocolate spread. To start I toast my hazelnuts releasing all of that nutty flavor. When the hazelnuts are toasted to a golden brown I blitz them into a super smooth nut butter. This takes just minutes and is so easy as my food processor does all the work. This is where it goes from nut butter to homemade Healthy Nutella. I add cocoa powder, almond milk, maple syrup and blend.

No preservatives or artificial ingredients, this sweet spread is good enough to eat all on its own. I love to use it to take my morning toast to the next level or spread on a piece of my Best Ever Banana Bread. This Nutella will keep in your fridge for up to one month but I doubt it will last this long. This a great way to satisfy your sweet tooth but keep things on the healthier side. I cannot wait for you to give it a try!

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3 from 2 votes
Healthy Nutella Recipe - I made this recipe and ate it all straight from the jar!!
Healthy Nutella Recipe (Vegan)
Prep Time
15 mins
Total Time
15 mins
 
Servings: 20 -25
Calories: 61 kcal
Author: Adapted from Inlovewithhealth.com
Ingredients
  • 1 1/3 cup (6 1/2oz/ 200g) hazelnuts
  • 3/4 cup (3oz/90g) cocoa powder
  • 1 cup (8floz/240ml) almond milk (or milk of choice)
  • 4 tablespoons maple syrup
  • ½ teaspoon vanilla extract , optional
  • A pinch of salt
Instructions
  1. Preheat your oven to 350oF (180oC).
  2. Spread the hazelnuts in a single layer on a baking sheet and roast them until fragrant, about 12 to 15 minutes. Keep an eye on this!
  3. Allow to cool then transfer the hazelnuts to a food processor and pulse for about 5 minutes until you get a smooth paste. You will need to stir every minute or so to reach a smooth consistency. After the hazelnuts have been pureed into a smooth butter add the the cocoa powder, almond milk, vanilla extract, salt and maple syrup and blend until a thick chocolatey paste is formed.
  4. Store in an air tight container in the fridge for up to 1 month in the fridge
Nutrition Facts
Healthy Nutella Recipe (Vegan)
Amount Per Serving (4 g)
Calories 61 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Polyunsaturated Fat 4g
Sodium 12mg 1%
Total Carbohydrates 5g 2%
Dietary Fiber 2g 8%
Sugars 3g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

 

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20 Comments

Write a Comment and Review

  1. Dipti on July 30, 2018 at 12:18 am

    Hi Gemma! Can i use Choco Chips or milk chocolate instead of Coco powder? If yes what is the quantity I will need?

    • Gemma Stafford on July 30, 2018 at 6:18 pm

      Hi,

      unfortunately you can’t just substitute cocoa powder for chocolate. You won’t get the same results I did.

      Best,
      Gemma.

  2. Ana on April 6, 2018 at 4:56 am

    Dear Gemma

    Correct me if I’m wrong. The hazelnuts are peeled after being roasted

    Thanks

    • Gemma Stafford on April 6, 2018 at 7:18 pm

      Hi Ana,

      Yes rub the skins off after they have bene roasted.

      Gemma 🙂

  3. zaza7 on March 12, 2018 at 12:37 pm

    Hi Gemma, any ideas how to do Almond chocolate butter? is the the same way?

    Thanks <3

    • Gemma Stafford on March 13, 2018 at 9:37 am

      Hi there,
      Yes! I do think it will work for you, you can try a small experiment,
      Gemma 🙂

  4. Val on March 6, 2018 at 10:41 pm

    Hi! Love this idea I’m just wondering which cocoa powder do you recommend? The one I have has barely any flavor, can I sub w carbon powder?

    • Gemma Stafford on March 7, 2018 at 1:49 am

      Hi Val,
      Yes, you can use carob powder, and it is good too!
      The brand I love is Ghirardelli here in the US, this is an artisan brand, and it is good.
      I do not always have it though, and I also use the brands from the supermarkets, and whole foods store.
      Some of the big chocolate brands do good quality cocoa, unsweetened is best, and not Dutch processed, which is a bit mild.
      I hope this helps,
      Gemma 🙂

  5. isibeal on January 26, 2018 at 2:02 am

    Hi Gemma
    I just made the Nutella but it’s very liquidy.. is there any way to make it thicker??
    thanks a mil!

    • Gemma Stafford on January 26, 2018 at 2:11 am

      Hi there,
      Can you tell me what you used for this recipe? If I go on the recipe as I made it, it should not be liquidy. The only way to correct it now is to add a little more of the cocoa/nuts. I am a bit mystified! Is there something I do not know?
      Gemma 🙂

    • Natalie on May 30, 2018 at 6:19 pm

      Mine was also liquidy. And very not sweet. I used sugar free maple syrup, so maybe that is why. Everything else was followed exactly to the recipe.

      • Gemma Stafford on May 31, 2018 at 6:16 am

        Hi,

        Yes sugar free maple syrup with make it less sweet. I’m surprised to hear it was runny. Pop it into the fridge and it will firm up in there. 🙂

        Gemma.

  6. Aousaf on January 23, 2018 at 10:04 am

    Hi gemma!I’m a big fan of yours from india(south) and I am following your website from 2 months.. I like your recipe of healthy nutella (vegan).but the problem is hazelnuts are not available in our town..Can I use other nuts like almond,cashews etc..or any other nuts you can suggest.please give me a suggesion

    • Gemma Stafford on January 23, 2018 at 10:59 am

      Hi there, good to have you with us in Southern India.
      Take a look at the nut butter recipes here (https://www.biggerbolderbaking.com/how-to-make-homemade-peanut-butter/) this will help you.
      You can use what you have available, but some nuts, with a good oil content, work better than others.
      You should experiment a little. Cashews would not be the best choice, but almonds will be delicious,
      Gemma 🙂

  7. Florencia Sofía Colella Diamante on January 16, 2018 at 1:51 pm

    Hi! This recipe looks great but I don’t have a food precessor. I have a very good minipimer though, would it do?

    • Gemma Stafford on January 17, 2018 at 2:48 am

      Hi Florence,
      Yes, this is a super appliance, so easy to use, and to store too. I presume it has a processor bowl, and if it has then it is perfect, go do it!
      Gemma 🙂

  8. Maria on January 15, 2018 at 3:35 pm

    hello,
    Is it possible to use honey instead of maple syrup?

    • Gemma Stafford on January 15, 2018 at 8:58 pm

      it is Maria, Just note it has a stronger flavor than maple syrup.

      I hope you enjoy it! I ate the whole thing with a spoon. #sorrynotsorry

  9. Helen on January 15, 2018 at 1:58 pm

    The nutrition info with the recipe doesn’t specify what is one serving. Is it 1 Tbsp or 2Tbsp? or what??
    thanks much

    • Gemma Stafford on January 15, 2018 at 9:13 pm

      Hi Helen,

      It’s roughly 1 1/2 tablespoons. As a person who ate the whole bowl off a spoon I’m somewhat relieved it wasn’t even more calories lol

      Gemma.

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