Homemade Nutella (chocolate-hazelnut spread) beats the original version by Ferrero any day. It's smooth, chocolaty, and so delicious! Honestly. We're almost through the last batch I made two days ago. Yes, it's that good! This homemade Nutella is also vegan (dairy-free, egg-free), gluten-free (grain-free), soy-free, and refined sugar-free.
Have you ever seen a deconstructed jar of Nutella? If not, it's essentially a photograph of a Nutella jar filled with its raw ingredients - sugar, hazelnuts, cocoa powder, skimmed milk powder, and palm oil. The image was first published in January 2017 and left many people in shock. The breakdown of the ingredients shows:
- 58% sugar
- 13% hazelnuts
- 10.4% palm oil
- 8.7% skimmed milk
- 7.4% cocoa powder
- 0.43% soy lecithin
While most consumers probably know that hazelnut-chocolate spread so sweet contains a fair amount of sugar, the visual breakdown can still be quite shocking. In the image, more than half of the jar is filled with white sugar, and a third of the other half is filled with modified vegetable oils.
Based on the Nutella nutrition label that states each two-tablespoon serving has 21 grams of sugar, there are approximately 210 grams of sugar in a 13-ounce jar of Nutella. That's more than quadruple the sugar in a 16-ounce of Coca-Cola!
As if that was not enough, most people don't spread Nutella on celery sticks. It's going on a piece of toast (most often the white kind) or crepes/pancakes. When the sugar from the refined carbohydrates meets the sugar from the chocolate hazelnut spread, there goes any sugar balance for the day. So, having Nutella for breakfast probably isn't the healthiest choice.
While I wouldn't go so far as to call this homemade Nutella healthy, it's certainly healthier and far less processed.
Tips for Making Homemade Nutella
Ingredients
You only need a few ingredients to make Nutella at home:
- Hazelnuts: unlike the original (store-bought) Nutella recipe, the main ingredient in this homemade Nutella is hazelnuts. I use raw hazelnuts with their papery brown skin still attached (and then remove the skins myself), but you could also purchase already-skinned hazelnuts. Can you make Nutella with other nuts or seeds? Sure. But in that case, I wouldn't call it Nutella. The hazelnut has always been the signature ingredient of Nutella, typical of the Italian region of Langhe.
- Cashews: one of the best plant-based substitutes for dairy is cashews. (Nutella contains skimmed milk powder, remember?). Cashews are slightly sweet, and their texture is perfectly smooth when blended, so they are a great alternative. If you're not a fan of cashews, you can omit them.
- Coconut sugar: as far as a sweetener goes, you've got several options. If you have no dietary restrictions and simply want to make a healthier version of Nutella, you can use any powdered sweetener you like. My favorite is powdered coconut sugar. Liquid sweeteners won't work well because nut butters are fat-based, whereas liquid sweeteners are water-based. Since oil and water do not mix well, adding a liquid sweetener will cause the nut butter to seize up. (The same applies to tempered chocolate, BTW). Granulated sweeteners are not ideal either because sugar doesn't dissolve in fat, including nut butters. So, your Nutella will only be as smooth as the sweetener you use. I can't stress enough how important a powdered sweetener is in this recipe.
- Cocoa powder: Dutch-processed cocoa powder is best. Not raw cacao. Not natural (non-Dutch-processed) cocoa. Dutch-processed cocoa. Yes, there is a difference. Dutch-processed cocoa is darker in color and less bitter than the other two. However, it's not a deal-breaker if you use raw cacao powder or regular cocoa powder.
- Coconut oil: homemade Nutella is thinner than regular Nutella. Palm oil, remember? So if you want your homemade Nutella to be thicker and smoother, add a few tablespoons of coconut oil. Just like palm oil, coconut oil is semi-solid at room temperature and completely solid when refrigerated.
- Salt: a tiny bit of salt helps to bring up a fuller chocolate flavor and all the other intrinsic flavors.
- Chocolate (optional): for a smoother and creamier Nutella, you can add melted chocolate. I don't typically add melted chocolate, but it's an option.
How to Make Homemade Nutella
The secret to a silky smooth Nutella is a high-speed blender. With the right tool, making Nutella at home is a breeze. You can also use a food processor to make Nutella, but the final Nutella is not as smooth. Here's the step-by-step process:
- Skin the hazelnuts. Spread the hazelnuts in a single layer onto a bare baking sheet and roast them at 350°F/177°C until the skins have darkened and cracked, for 10-12 minutes. Shake the baking sheet halfway through roasting. Watch the hazelnuts closely towards the end of roasting because nuts go quickly from toasted to burned. Once roasted, transfer the hazelnuts onto a clean kitchen towel, grab up the corners of the towel, and create a sac. Let the hazelnuts sit for 5 to 10 minutes. Then rub the nuts vigorously until the skins have fallen off. This may take a lot of rubbing, so be persistent. If you're having difficulties removing the skins, return the nuts back to the oven and roast them for 1-2 more minutes.
- Blend (in a high-speed blender). Add the skinned hazelnuts, cashews, and coconut oil to a high-speed blender and blend on high until smooth, for about 1 minute. I use a Vitamix blender with the 32-oz container for the amount of Nutella as written. If all you have is a 64-oz low-profile container, you will need to use at least 4 cups/540 g of hazelnuts. Use a tamper to push the nuts down into the blade as you’re blending. The nuts will go from whole to crushed to ground to pasty to creamy. A good way to tell you’re are the right consistency when processing the nuts is when the nut butter starts having an almost oily, sleek, or shiny surface. When a smooth butter has formed, add the coconut sugar (make sure it's powdered), cocoa powder, and salt. Blend again until all the ingredients are well combined, for about 30 more seconds.
Blend (in a food processor). Add the skinned hazelnuts, cashews, and coconut oil to a bowl of a food processor fitted with an S blade and process until smooth, anywhere from 5 to 10 minutes, depending on the food processor. A good way to tell you’re are the right consistency when processing the nuts is when the nut butter starts having an almost oily, sleek, or shiny surface. Then add the coconut sugar (make sure it's powdered), cocoa powder, and salt and process until all the ingredients are well combined, for 45-60 seconds.
How to Store Nutella
- Refrigerating: transfer the Nutella to an airtight container and refrigerate it for up to 1 month. (The natural oils from the nuts oxidize when exposed to elements like air, light, and heat, which will eventually turn the Nutella rancid if not stored properly. Roasted nuts turn rancid even faster than raw nuts. Store-bought Nutella has been pasteurized and, therefore, shelf-stable at room temperature).
- Freezing: transfer the Nutella butter to an airtight container and freeze it for up to 6 months.
Nutella Variations
Is it possible to make Nutella with raw hazelnuts? YES! If you'd like to make raw Nutella, you can skip the roasting. However, to compensate for the lack of the nuts' natural oils they release during roasting, you'll need to add more coconut oil. Roasting makes the hazelnuts not only more fragrant but also easier to process into a smooth paste.
Another popular variation of Nutella is with melted chocolate. All you have to do is melt your favorite chocolate and slowly blend it into the final mixture. There are several reasons why you might want to add chocolate to your homemade Nutella - it boosts the chocolate flavor, increases smoothness, and because store-bought chocolate also typically contains lecithin (an emulsifier), it also helps to keep the ingredients fully incorporated together.
More Nutella Recipes
- Nutella tarts: coming soon!
Nutella
Ingredients
- 2 cups hazelnuts
- ½ cup cashews
- ½ cup coconut sugar , powdered*
- ¼ cup cocoa powder
- 3 Tbsp. coconut oil
- pinch sea salt
- ¼ cup dark chocolate , melted (optional)
- 1 tsp. sunflower lecithin (optional)
Instructions
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350ºF/177ºC.
- Skin the hazelnuts (roast & rub method). Spread the hazelnuts in a single layer onto a bare baking sheet and roast them until the skins have darkened and cracked, for 10-12 minutes. Shake the baking sheet halfway through roasting. Watch the hazelnuts closely towards the end of roasting because nuts go quickly from toasted to burned. Once roasted, transfer the hazelnuts onto a clean kitchen towel, grab up the corners of the towel, and create a sac. Let the hazelnuts sit for 5 to 10 minutes. Then rub the nuts vigorously until at least of the skins have fallen off. This may take a lot of rubbing, so be persistent. If you're having difficulties removing the skins, return the nuts back into the oven and roast them for 1-2 more minutes.
- Blend (in a high-speed blender). Add the skinned hazelnuts, cashews, and coconut oil to a high-speed blender - I use a Vitamix with a 48-oz container for this recipe* - and blend on high until smooth, for about 1 minute. Use a tamper to push the nuts down into the blade as you’re blending. The nuts will go from whole to crushed to ground to pasty to creamy. A good way to tell you’re are the right consistency when processing the nuts is when the nut butter starts having an almost oily, sleek, or shiny surface. When a smooth butter has formed, add the coconut sugar (make sure it's powdered), cocoa powder, salt, and melted chocolate (if using). Blend again until all the ingredients are well combined, for about 30 more seconds. *You can also use a 64-oz tall container or a 32-oz container. If all you have is a 64-oz low-profile container, you will need to increase the amount of ingredients by 50%. This is because a 64-oz low-profile container requires a minimum of about 4 cups of nuts for the blade to work properly and break down the nuts.
- Blend (in a food processor). Add the skinned hazelnuts, cashews, and coconut oil to a bowl of a food processor fitted with an S blade and process until smooth, anywhere from 5 to 15 minutes. A good way to tell you’re are the right consistency when processing the nuts is when the nut butter starts having an almost oily, sleek, or shiny surface. Then add the coconut sugar (make sure it's powdered), cocoa powder, salt, and melted chocolate (if using) and process until all the ingredients are well combined, for 45-60 seconds.
- Store. Leftover Nutella keeps well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze in an airtight container for up to 3 months.
Asha
Hi
Thankyouuuu sooo much for the vegan nutellaaa
Looks awsome
Question : I'm cutting down on sugar completely so instead of coconut sugar do I just replace that with 6 medjool dates instead ?
PetraScott
Hi Asha - you're welcome 🙂 It's totally up to you how many Medjool dates you use. The important thing is to soak the dates in hot water for 5-15 minutes (depending on how soft they are) first. The more dates you use, the thicker the Nutella will be. If you use only six dates, you might not need to thin the Nutella out. However, if you decide to use more dates, you will need to use some plant-based milk. Let me know if you have any questions 🙂
Ivonne
Hi petra how many calories per tablespoon in this homemade nutella recipe? Thank you
PetraScott
Hi Ivonne - I am sorry, I don't count calories. However, there are many online apps you can use to find out. Some of the most popular ones are SparkPeople, MyFitnessPal, or Lose It! Let me know if you have any questions.
Abir Salim
Hi dear
I will make this recipe tommorow and I will messure the calories for this recipe extaclty. Thanks
Love you all the way from Oman
PetraScott
Hope you enjoy the recipe, Abir!
Jocelyne Apter
Hi dear, can you substitute the cashews with blanched almond? Thanks
PetraScott
Hi Jocelyn - yes, that should be fine.
Moussa
Thank you for the recipe. If we want to replace the sweetener by dates only, why we have to add some plant-based milk ?
Have you ever tried with other types of nuts , to change ?
Thanks.
PetraScott
Hi Moussa - the reason is that dates contain water. So when you add the dates to the nut butter, the nut butter will seize (clump up). You will then need some type of liquid to thin it out. I prefer hazelnuts, but the recipe works with other nuts too. So far I have only tried hazelnuts and almonds.
Moussa
Thanks for the fast response ! Otherwise I was thinking, can I use powdered (and dryed) dates as the sweetener ?
Because where I live there isn't coconut sugar (or monk fruit sweetener), but powdered dates is fairly common. Like that, we avoid the problem of the water in regular dates.
Thanks.
PetraScott
To be honest, I have never worked with powdered dates. However, I think that you can use them (since the dates are completely dried and powdered). Please, let me know how it goes if you do give it a try 🙂
Rawaya
Am cutting down on any type of sugar so please is there any other alternatives that i can use to switch up (am not allowed to use any refined sugars or even sweetners )
PetraScott
Hi Rawaya - just to make sure, you're cutting all sweeteners (even those that are natural but don't raise blood sugar levels)? If so, what foods that have a sweet flavor are you ok with? What about foods like lucuma powder, for example?
Jody
I made this just now and it seems to thick.i followed exactly. I even have the same food processor as you. I added a little bit of date syrup made only from dates too.
PetraScott
Hi Jody - was it commercial date syrup or did you make it yourself? I am asking because there is water in commercial date syrup. The dates are either simmered in water or blended with water. That would also explain why your Nutella turned out to be too thick. I would need to know a little bit more about what exactly happened, but it seems that the Nutella did seize up. I have made Nutella with dates (not date syrup) a few times and never had it turn out too thick. (I can add quite a few dates before it starts to thicken). Hope it helps.
Christina Zahra
would you recommend honey as it is not water based?
PetraScott
Hi Christina - I do not. Honey actually contains up to 17.8% water. Bees collect nectar (which is 80 to 95 percent water and 5 to 20 percent sucrose) from plant blossoms. Bees remove water from the sugar solution using two methods. They pass the nectar from bee to bee and 'drink' the water out of the nectar by absorbing it through their stomach wall. They also create heat and air flow in the hive, thus evaporating water out of the nectar which has been stored in open cells. When most of the sucrose has been converted to fructose and glucose AND enough water has been dehydrated out of the mixture to bring it approximately 17.8% water content, we have a delicious sticky mixture, called honey 🙂
Antoaneta
First thank you for the amazing recipes that you share with us. I want to ask you how much is in grams 1 cup. I meet it very often in other blogs too and I have no idea how much is 1 cup nuts, 1 cup flour etc. And thank you again , I really love your youtube channel. ✌
PetraScott
Hi Antoaneta. I am working on adding grams and millimeters into my recipes. So fingers crossed, I can have it ready soon. Ok, so for now: 2 cups hazelnuts = 300 g; 1/2 cup cashews = 75 g; 1/2 cup coconut sugar = 75 g; 2 Tbsp. cocoa powder = 15 g; 2 Tbsp coconut oil = 26 g; 1/4 tsp. salt = 1.4 g. Hope it helps 🙂
Antoaneta
Thanks a lot.
Henriette
Hi Petra,
You are amazing! And the work you do, the recipes you share, the way you share them, is truly incredible. You belong in the prime time on TV <3
Can I exchange dates/coconut sugar with erythitol? In order to lower the sugar content?
Thanks a lot and lots of greetings from me
PetraScott
Aw, thank you so much, Henriette! You're so kind - I really appreciate your comment. To answer your question - YES! You can use any powdered sweetener you like. Just make sure that it's very finely ground (if you don't buy a powdered one).
Pauline
Hello Petra,
thank you for this amazing recipe! It looks sooo delicious! I really would love to try it out but I'm wondering how long it will stay fresh. What's the best way to store it so that it won't go moldy?
PetraScott
Hi Pauline. You can store the Nutella at a room temperature for up to 2 weeks. However, because the Nutella contains nut butter, the best practice is to always store it in the fridge. I have had the Nutella in the fridge for several weeks (the longest I have had it yet was 8 weeks) and it never went bad. The only thing that happens when you store it in the fridge is that the Nutella thickens (just like regular nut butter does). If you keep it at a room temperature, the Nutella consistency doesn't change.
Johnny
Hi, I am planning on making this amazing recipe soon, but, the cashews and coconut sugar stray me away. I'd like to know if they have any effect on the flavour in this recipe and if adding coconut oil could do a similar job as the cashews. Thanks!
PetraScott
Hi Johny - I wouldn't use coconut oil; I would just skip the cashews. I used cashews because they are a great alternative to dairy (Nutella contains dairy). But again, you can just skip it. As far as the sweetener goes, feel free to use any powdered sweetener you have on hand. Just stay away from liquid sweeteners. Let me know if you have any other questions 🙂
Boo-chi
I made this with honey and had to issues using a liquid sweetener. Great recipe!! Only need a few bites and I am so full!
PetraScott
So happy the Nutella turned out well! Thank you so much for the feedback ❤
Nana
I just made it but Nutella seems to be too thick like a playdough and oil from cashew nuts and dough doesn’t mix even though i mix with the food processor for over 5 min:(
I used coconut sugar and fates butno oil. Any suggestion?
PetraScott
Hi Nana - so sorry you had troubles with the recipe. I am sure we can figure out what went wrong. One of the most important steps is getting to the nut butter consistency when you process the hazelnuts and cashews. My nut butter is always really smooth and quite liquid-y (even more than what you get in the store because it's warm). Did you get to that point? It usually takes me about 9 minutes of blending/processing to get to that point. Then, I add all the powdered ingredients - cocoa, powdered coconut sugar, ... if using the vanilla extract I mentioned in the recipe video, make sure that it's either oil-based or alcohol-based. If the Nutella got thick after you added the vanilla extract, I would recommend leaving it out the next time you make the recipe as it might be affecting the chemistry of this recipe. (As I mentioned in the blog post, water and oils don't mix well). The way you're describing it - "a thick playdough", it seems that it might have seized. You shouldn't have to run the food processor for longer than a minute when adding the powdered ingredients. You could even mix them in using a wooden spoon. The final step are the dates. I only add the dates after I have all the other ingredients mixed in (so I know how thick the Nutella is). The dates are in the recipe more so for a thicker consistency. Please, let me know if you have any questions or need some more guidance! I am happy to help.
Timarti
This homemade nutella is the best!
PetraScott
Thank you so much for the kind comment! So happy you enjoyed it 🙂
Sandra
Hi how much you have final product
PetraScott
Hi Sandra - the whole recipe yields about a cup of Nutella.
Sandra
Ok thanks for reply I jus did it.It's 350ml 😉 do you must feel nuts like sugar or I just mixed not to much?
Thanks
PetraScott
Hi Sandra - I am not sure I understand your question. The nuts should be processed into a nut butter-like consistency. Then mix in the sugar, which should be very finely ground (into a powder). The sugar won't dissolve in the nut butter (sugar only dissolves in liquids), so the finer you can get it, the better. Does that answer your question? I am sorry if I misunderstood what you were asking.
E
Hi Petra,
Can't you make it while using only a Vitamix? Thank you! <3
PetraScott
Yes, you can! I was actually gonna make the whole Nutella in a food processor, but then changed my mind (I make the Nutella both in the Vitamix and in the food processor).
E
Thank you. I will try to roast them over a pan as I don't have an oven and then prepare it in the Vitamix
Is it a must to store it in the fridge?
Thank you <3
PetraScott
No, you can store it on the counter. It just won't last as long as if you stored it in the fridge. Since nuts contain a high percentage of oil, they can become rancid more quickly at warm temperatures.
E
Thank you
I hope that I will manage to roast them on a pan
Rina Mahriana
Hi Petra....thank you so much for the recepy ....you are amazing. I have question....why you don't used Cacao? I thought it's healthier? Can I use that? Or it will change the texture n not taste delicious?
Thanks before...
PetraScott
Hi Rina - you're so kind! So happy you're enjoying the recipes 🙂 For sure - feel free to use cacao. As you probably know cocoa powder is raw cacao powder that has been roasted at high temperatures. This does lower the nutritional value, so yes, raw cacao is definitely more nutritious. The disadvantage is that raw cacao is more acidic, bitter, and doesn't have as rich of a flavor as cocoa. You can use either in this recipe 🙂 I have to mention one important thing though - there is no independent third party certification for "raw" products. There is no agreement, even within the raw food community, about the maximum permissible temperature for a food. 118°F is a popular number, but I’ve also seen 115°F, 104°F, and at least three other numbers in between. With the lack of a legal definition or even consensus among raw foodists themselves on exactly what constitutes a “raw” food, anyone can tell you that their cacao (be it powder, butter, nibs) is “raw”, but that may or may not be true. For instance, in 2009, Essential Living Foods issued a statement announcing that they had been deceived. The supposedly “raw” cacao and cacao butter they’d been obtaining from Ecuador was nothing of the kind; it had been processed at temperatures exceeding 200°F. (The company now sources their raw cocoa products from Indonesia and proclaims that they are the world’s first “verified” raw products of this type (meaning that company representatives traveled to Indonesia, videotaped the manufacturing process, and satisfied themselves regarding temperature limitations). But “verified” is not the same as independent, third party certification; that still doesn’t exist.) OK - that was a very long comment. I just wanted to make sure you have this information when you're purchasing raw products. Please, let me know if you have any questions 🙂
e
If a Cacao powder is being processed at high temperature, then they should name is Cocoa, right?
Which Cocoa powder do you use? The one you use is Dutch process chocolate?
Thanks!
PS, I have enabled "Notify me of follow-up comments by email" and I was sure that I will get only follow-up comments to the comment I made. Apparently that I receive an email for every new person that comment on this thread and it's quite annoy. I wish you had the option I was taking about!
E
Shit, I see that you already answered question number 2 and 3 - you use Dutch-processed cocoa powder.
PetraScott
Great questions! I will try to elaborate a little bit more here ... Cacao, whether labelled raw or not, has been heated. It’s not roasted, but during the fermentation process (this process was thought to be excluded from raw chocolate production for many years) the chocolate naturally heats to approx 122°F (50°C), which is several degrees over the “raw” temperatures. It seems all companies ferment their cacao, making it no longer “raw”. Secondly, there’s no complete agreement on when to use the terms cacao and cocoa respectively. Some experts use “cacao” for the pods, beans and ground-up contents of the beans, reserving “cocoa” for the powder left after pressing the fat out of the ground beans. Makers of raw (unroasted) or less processed cacao bean products often use the word cacao rather than cocoa, which may imply that they’re more natural products. Bean-to-bar chocolatiers, who make chocolate from scratch starting with fermented, dried beans, only use the word cacao for the pod and beans before they’re fermented. After fermentation, they call them cocoa beans. See where I'm going with this? The use of "cacao" versus "cocoa" is very inconsistent. But generally speaking, yes, cacao powder should be less processed than cocoa powder.
Dutch-processed cocoa powder (also sometimes called "alkalized," "European style," or "Dutched") is washed with a potassium carbonate solution that neutralizes cocoa's acidity to a pH of 7 (the pH of natural cocoa powder is between 5 and 6). Although all cocoa powders can vary in color from light reddish brown to a richer dark brown, the Dutch process gives the powder a noticeably darker hue. Dutch process cocoa has a smoother, more mellow flavor that's often associated with earthy, woodsy notes. There are also heavily Dutched "black" cocoa powders that bring the cocoa powder to an alkaline level of 8. This the kind of bittersweet cocoa you'll find in Oreo cookies. The reason I like Dutch-processed cocoa is that it has a more intense "chocolate-y" flavor while natural cocoa looks lighter in color and tastes slightly astringent. However, I use cacao powder in many of my recipes too. I like to switch things up. Hope it answers your questions 🙂
PS: I am very sorry for the follow up comments. I will have to look into the code and see if I can change it. I had no idea ...
E
I'm not Petra but I will try to answer!
Cacao is healthier (I assume you are using raw cacao powder?) but people usually find Cocoa tastier so it's common to use it for desserts.
Sandra
Ok thanks for reply I jus did it.It's 350ml 😉 do you must feel nuts like sugar or I just mixed not to much?
Thanks
Lucile
I ran out of hazelnuts so I replaced 1/3 of them with almonds, and I used hazelnut oil instead of coconut oil since I had it on hand ! And it was DELICIOUS ! The taste really reminded me of ferrero rochers 🙂
PetraScott
Thank you so much for taking the time to comment Lucile! So happy the Nutella turned out great 🙂
Neringa
This recipe is so good! (even though I halved the amount of sugar) And I was not even a big Nutella fan in the past.
PetraScott
So happy you enjoyed the recipe, Neringa! Thank you so much for taking the time to comment ❤
Yuri
Hello
I just made this homemade Nutella.
It's so delicious indeed, but I have a question.
I used golden monk fruits sweetener and it turned it up not really smooth. dose it make diffrent if I make with powered or lequid sweetener? Or is there any points that I should take note of? I just want to make this Nutella smoother like yours in the video.
I hope I hear from you soon!
Stay healthy, alwasy!
Thank you!
PetraScott
Hi Yuri! Glad you enjoyed the recipe 🙂 YES!! You do need to use a powdered sweetener for the Nutella to be smooth. Sugar doesn't dissolve in fat, so the Nutella will only be as smooth as your sweetener. If you have a high-speed blender or a coffee grinder, you could grind the sweetener into a fine powder first, and then use it in the recipe. I don't recommend liquid sweeteners for this Nutella. A liquid sweetener will cause the Nutella to seize. If you do use a liquid sweetener, you will need to use a splash of plant-based milk to thin the Nutella out. Feel free to reach out if you have any more questions 🙂
Mina
Hi Petra,
This recipe looks amazing! Can’t wait to make this 🙂 I have a couple questions though before I start.
1) I don’t use commercially available vanilla extract as it contains alcohol, which I cant have. Normally I would substitute maple syrup for vanilla extract in recipes, but for this recipe will that be an issue? Could I still use maple syrup to substitute the vanilla extract?
2) If I use my Vitamix to make this, would I need to blend the coconut sugar first to make it powdered, before I add the nuts and everything else?
Thank you!
PetraScott
Hi Mina - great questions! Please, don't use maple syrup. The Nutella will seize if you do. I would just leave the vanilla extract out or - if you are interested - you could purchase a vanilla powder (it contains no alcohol and no water). To answer your second question - yes, you will need to grind the sugar first. The fewer ingredients you have in the blender, the more effectively they get processed. The sugar might still break down when you're blending all the ingredients for the Nutella, but the less mass there is in the blender to process, the better in this case.
Mina
I actually skipped the vanilla extract and it still turned out delish! The consistency is great using the Vitamix! Love this recipe!! Thank you 🙂
PetraScott
So happy it turned out great, Mina! Thank you so much for your feedback ❤
Evgenia
I made again this Nutella and this time it turned great!!! Amazing cream!! I added more cashews and added my own chocolate in it. More cacao powder, some medjoul dates and a liitle bit of honey. Also I added a small amount of almond milk (in order to help my blender to mix the cream well)
I can say that the result was super and we ate the Nutella as a cream with our tea. Also we ate it with crepes and with pan cakes (crepes&pan cakes were made from your recipes of course :)) )!
Yes, I made some changes because I tried to make the Nutella taste as my husband preferes it to and because of abilities of my blender.
Nevertheless when the first time I made the Nutella exactly as you say in your recipe it was also wonderful and delicious but after I made it for the first time, I understood that my blender wants more liquid and my husband wants more chocolate taste, that's why I had to make some changes :))
Thank you for this healthy Nutella!! I love it!!!
PetraScott
So happy you made it work, Evgenia! I sometimes add chocolate too, which just takes the Nutella to a whole new level 🙂
Andy Gwieu
Took me forever to make with my old food processor haha but it was worth the wait, great taste!! I've added one pitted date, it was maybe too much, texture is a bit too thick but still okay. Note I've divided proportions by 2 🙂
PetraScott
Hi Andy - lol, I am glad you food processor handled it at the end 🙂 Thank you so much for taking the time to comment. ❤️ As I mentioned in the blog post (under "ingredients" section) dates do contain water, which causes to Nutella seize (although I have had dates in the past that didn't do that). However, if the Nutella does become too thick because of the dates, you can always add some plant-based milk to thin the Nutella back out. I would recommend using 1 Tbsp. of plant-based milk at a time until you get to the consistency you want. It might sound counter-intuitive (considering that liquids cause the nut butter to seize in the first place), but it works 🙂
Andy Gwieu
Thanks so much for the tips! I've made a new jar today because I had pancakes with nothing to spread on haha, still so yummy and texture was perrrfect! Thanks again!
PetraScott
So happy to hear that Andy! Thank you so much for the comment ❤️
Yuli
Hi Petra, may I roast the hazelnut in pan? Because I don't have an oven.
PetraScott
Hi Yuli - yes, totally. toast the hazelnuts over medium heat until golden brown and fragrant, about 5-10 minutes, stirring the nuts occasionally. The key is to remove the hazelnuts from the heat as soon as they smell nutty and fragrant to prevent scorching. Once toasted, place the nuts on a clean kitchen towel, cover, and let them steam for 1 minute. Using the towel, gently rub the nuts to release their skins.
Shalom
Hello I really want to try this recipe it looks super good! I am following a keto diet though may I know what is the nutriotion value of carbs or sugar in this? Can coconut sugar be replaced with stevia, erithrytol or monkfruit?
PetraScott
Hi Shalom - the entire recipe has 172.6 g carbs (111.1 g sugar, 32.4 g fiber). Yes, absolutely. You can replace the coconut sugar with any other powdered sweetener (not liquid). As long as it's powdered, it will be fine. Of course, every sweetener is different, so you will have to adjust the quantity. Let me know if you have any other questions 🙂
Shalom
Thank you I will try it out and let you know! Also may I know for this recipe how much of nutella did you make?
PetraScott
For sure - the entire recipe makes 1 cup (about 240 ml). You can see the amount in the recipe box right above the ingredients where it says "servings" 🙂
Filipe
Hello Petra... Do you soak the cashews before?
PetraScott
Hi Filipe - I do (if I don't forget). However, you need to make sure the cashews are completely dry before you add them to the Nutella (so the Nutella doesn't seize). I usually dehydrate the cashews after soaking.
Filipe
Thank you Petra. I am here, in Brazil. How great are your recipes, congrats!! I've tried Alfredo pasta, and chocolate mousse too, wich are now good options on our home menu! You are one the right way! Thank you again.
Kris
Hi Petra, I have watched the video, read the recipe, the notes and all the queries below and think this is the nutella recipe I'd like to try.
My question is: How much dark chocolate (at 72% cacao) could I add to this recipe? I don't want it to taste like chocolate, I just want eaters to say "does this have chocolate in it" yum?
PetraScott
Hi Kris - the chocolate is there more so for texture (it thickens the Nutella). I would add 1 Tbsp. of melted chocolate at a time. You don't want to add too much so the Nutella doesn't start hardening as the chocolate cools. Also, if you want to taste the hazelnuts more than "chocolate" (but still want to add melted chocolate), you could reduce the amount of cocoa + coconut sugar. You can always add more, but you can't take it out 🙂
KRIS
Thanks Petra!
Patty
Whipped this up in my food processor and it turned out amazing! I did add 1 extra tablespoon of cocoa for extra chocolate taste and reduced the sugar to 3-4 tablespoons. It was just perfectly sweet and so delicious on toast or by itself! Thanks for sharing.
PetraScott
Yay! That makes me so happy! Thank you so much for the feedback, Patty. ❤️
Ingrid
Hi, lovely recipe! I’m curious: can you freeze this Nutella?
PetraScott
Hi Ingrid - yes, you can. It never really freezes completely solid because of all the oils in the nuts, so it's a great way to keep it fresh until you're ready to use it.
Ronny
Hi Petra, first of all thank you so much for sharing those great recipies and your knowledge.
How much coconut sugar was used in the previous version of the recipe? 3/4 cup?
PetraScott
Hi Ronny - thank you for the lovely comment 🙂 I would start with 1/2 cup coconut sugar, blend, taste, and see if you need more.
Lucas
Hi i have a question PetraScott , can i slip the Leticin sunflower, it will change the texture or it will Work just fine, thank you.
PetraScott
Hi Lucas - it should work just fine even without the lecithin.
Lucas
Thank you PetraScott very much peace
PetraScott
Thank you Lucas!
Sawsan El Hussein
Hello Petra, thank you for the recipe. Do you have any recipe fora Keto vegan cake with psyllium husk?
PetraScott
Hi Sawsan - what type of cake do you have in mind? And are you thinking raw or cooked?
Sawsan
Hello Petra, a normal chocolate cake. My trials were successful with the vegan Keto shortcake, still need a vegan Keto chocolate cake recipe
PetraScott
Sounds good. I will put it on my list 🙂
Joanna
Hi Petra! Do you think I could use your home made chocolate for the chocolate in this recipe? And to make the chocolate and the nutella keto-friendly, could I use stevia instead of coconut sugar? Unfortunately I can't get any monk fuit sweetener in my country. Thanks in advance!
PetraScott
Hi Joanna - yes! That's exactly the chocolate I use 😉 Definitely - stevia will work just fine. Just make sure you use the powdered kind, not the liquid. Also as you probably know, stevia is very sweet. So, you will need less than what the recipe calls for when using a monk fruit sweetener.
E
Hi Petra,
I don't understand why there is a food processor and a blender in the "TOOLS YOU’LL NEED", but you only use the food processor... Does it matter if I will use my Vitamix instead of a food processor? Can you please clarify this? 🙂
Thanks!
PetraScott
Yes, you got it! You can use either. I used a food processor but Vitamix works just as well. You just have to be a little more patient and use the tamper tool.
E
Thank you, Petra
Maybe it's worth to mention it after this paragraph
"Keep in mind that his recipe does require a heavy-duty food processor. A less powerful food processor isn’t robust enough to make nut butter. If you doubt your food processor’s ability to cope, I would recommend buying hazelnut butter."
Alison
Thank you so much for this fab recipe, my husband said that he actually thought it tasted better than the regular Nutella, and I agree
PetraScott
Thank you so much for the feedback, Alison! I am so happy you and your husband enjoyed the Nutella ❤️
Debbie
This nutella is fantastic!!!!!! I make it weekly!!! It satisfies my sweet tooth and is healthy! Thank you, Petra for all your fabulous recipes! I am trying them all! I signed up for the free cookbook, but never received it???
PetraScott
Thank you so much for the feedback, Debbie! I am so happy you love the Nutella so much ❤️ Hmmm, I just looked up the email address you used for this comment and couldn't find you on my list. If you'd like me to send you the cookbook, please, email me at info@nutritionrefined.com with the request, and I will send it right away 🙂
Giulia
Hi Petra, I have found your YouTube channel while searching some raw vegan cheese cake recipes and I think yours are delicious! I would like to try this Nutella recipe but I cannot find the sunflower lecithin, can I just avoid to add it to the recipe?
PetraScott
Hi Giulia - thank you for your kind words. Yes! You can definitely leave the lecithin out. It won't really affect the recipe.
Tracie
So, so good. I made it without the cashews or sunflower lecithin as I'm on the Plant Paradox diet and those are on the no list. However, I added the 3 tablespoons of coconut oil and who-knows-how-much-oh-let's-just-keep-going-one-more-tablespoon-can't-hurt melted dark chocolate. Creamy and delicious! Thank you for sharing an alternative to the date-based recipe! Nutella has been on my must-make list for.months but I was nervous about all the sugar per serving (coz who am I kidding like I'd ever eat just one serving?).
PetraScott
Haha - love it! Nutella is a dangerous thing (I have definitely eaten more than just one serving MANY times). Thank you so much for taking the time share your feedback, Tracie! ❤️
E
Hi,
We don't have monk fruit powdered sweetener in Israel. How can I swap it without destroying the recipe? ? 🙂
PetraScott
Any powdered sweetener will work. You can also use a granulated sweetener, but you will need to grind it into a powder first. 🙂
E
Thank you, Petra
If I use Powdered sugar (easiest to get), I should use 1/3 cup?
PetraScott
I would start with 1/3 cup and add more as needed. Monk fruit sweetener is sweeter than regular sugar, so you will most likely need more (if you like your Nutella sweet 🙂
Velimir
Hi Petra,
What about expiration date?
Have you tried keeping it on a shelf or fridge for a longer time?
Thanks
PetraScott
Hi Velimir - you can keep the Nutella on the counter for 2-3 weeks. However, I prefer storing it in the refrigerator (the Nutella thickens when chilled). The longest I had the Nutella in the fridge was 8 weeks and it never went bad, so I am not sure about the exact "expiry date". However, for longer term storage, you definitely want to keep the Nutella in the refrigerator (since it contains nut butter that can go rancid).
Abir Salim
Hi Petra,
You are completely in another level from any one else. I made the nutella for second time and I bought a food processor espically for this recipe. I only replace the monk fruit sweetner with 60g of coconut sugar. It turn all amazing. For those who are really asking about the calories and nutrition. I have calcaluted per 5g
Energy: 29.3 calories.
Fats: 3.8g
Carbs: 1.2g
Protiens: 0.6g
Deitry fibers: 0.34g
I have notice that this recipe contain alots of iron which is about 0.9% of daily requirement per 5g.
PetraScott
Thank you so much for the kind words and feedback, Abir! So happy you enjoyed the recipe. ❤️
Evgenia
I'm sorry but I have to reply to this comment! I totally agree with you, Abir! Petra is on another level from anyone else! For me she is the best!
I feel like Petra has become a good friend for all of us! She always replies to the subscriber's comments and questions, gives advice on her recipes, helps us to make dishes good even if we don't have the appropriate appliances or needed ingredients.
She is very creative and has a lot of knowledge about amazing and healthy dishes and desserts on her blog and YouTube channel!
I was surprised that every time that I made a dish from Petra's recipe the result always, BUT ALWAYS turned out great!!!
And the last but not the least - Petra is great and very nice person!!! I love watch her video and I feel so calm when I listen to her and so happy when I see her and her husband tasting the dishes!!!
P.S. It's funny but I always wanted a heavy duty food processor and good blender in my kitchen, and guess what?
Lime cheesecake, ice-cream and some other Petra's recipes made me to buy blender and nutella recipe made me to buy a food processor! I also love to make and to eat Nutella according to this recipe! It's delicious!!!!!
Thank you, Petra that you are with us!!!
PetraScott
Thank you so much, Evgenia! You're always so kind. ❤️ it's people like you that encourage me to keep doing what I'm doing. Thank you!!
Gabi
Hi there. Just wondering,you stated a heavy duty processor for the hazelnuts is best,I've just recently acquired a magimix,would this machine do the job ? Many thanks. I've tried several of your recipes now and really enjoying,thank you for sharing them,I'm not vegan,yet.its just the cheese I have a problem giving up at present.
PetraScott
Hi Gabi - while I have never used the Magimix food processor, I did a little bit of research and it should be just fine. (Just FYI, you don't necessarily need a food processor to process the hazelnuts. A high-speed blender, such as Vitamix, works great too). So happy you're enjoying the recipes! Thank you so much for the feedback. ❤️
Lisa
I am terribly allergic to cashews, is there another nut I could use in its place, and how would I do that?
PetraScott
Hi Lisa - yes! You can totally omit the cashews although they do add a nice creaminess (dairy feel) to the Nutella. If you want to substitute them, Macadamia nuts work the best.
Lisa
Thank you for your quick response, but my daughter is allergic to macadamia nuts. Would pine nuts work? I don't know how that would taste, but they are also a creamier nut, just not sure hope much to use, nor how to prepare them.
PetraScott
Yes, pine nuts are indeed high in fat. They are not as neutral as cashews or Macadamia nuts, but the next best alternative. You would use them exactly like cashews. Oh, and if you happen to have lots of pine nuts, they make incredible pesto 🙂
Lisa
Thank you Petra! I will give it a try and let you know how it turns out! Would love that pesto recipe as well!
PetraScott
Awesome! Thank you Lisa. And here is the pesto recipe: https://nutritionrefined.com/basil-pesto-pasta/
Liani Maasdorp
Hi Petra
Love your recipes & detailed advice. About to make this Nutella. Are there alternatives for the sunflower lecithin? Not sure where to find it in South Africa, where I live. Apologies if I missed this info in the notes or comments.
Liani
PetraScott
Hi Liani - you can just omit it. The recipe will still work just fine 🙂 So happy you're enjoying the recipes!
Paola
Hello! WHat other oil do you recommend instead of coconut oil? not big fan of the flavor. THanks!
PetraScott
Hi Paola - the oil just makes the Nutella smoother and thicker, especially when it's chilled. The best substitute is palm oil, but I don't use it, personally. Those two are the only oils I can think of that are solid at room temperature. You could use other oils (hazelnut oil would be my number one choice), but they will make the Nutella runnier. You can always just omit the oil.
Liani Maasdorp
Are there alternatives for the sunflower lecithin? Not sure where to find it in South Africa, where I live. Apologies if I missed this info in the notes or comments.
PetraScott
Hi Liani – I responded to your comment from November 9th 🙂 I would just omit the lecithin. The recipe will work even without it.
Liani
Hi Petra - Sorry, it seems I somehow missed your reply. Thanks for the advice. Love your work! Liani
PetraScott
No worries 🙂
Liani
Made this yesterday. Should come with a warning ... HIGHLY ADDICTIVE (-:
PetraScott
Haha, I couldn't agree more!! Thank you so much for the feedback, Liani. I appreciate it.
E
Hi Petra
I purchased powdered sunflower lecithin few weeks ago.
As for monk fruit powdered sweetener... we don't have it here and it will take me some time to order it from the states.
Have you tried making it using a more common sweetner?
PetraScott
Yes, definitely! You can use any powdered sweetener you like. As long as it's powdered (not liquid!), the recipe will work. If you have a granulated sweetener, you can use it as well. You'll just need to grind it into fine powder first as it will not dissolve in the nut butter. Also, depending on what sweetener you use, you might need to adjust the amount you use.
E
The only powdered sweetener I know is regular Powdered sugar, also called confectioners' sugar or icing sugar. The problem is that I don't know what's the amount I should use.
Sany
Hi Petra
So glad that I found this simple recipe. It was so smooth,tasteful and simple to made and with just few ingredients
Till last week I was making nutella "my way"..heating the cream from canned coconut milk on double boiler and than adding roasted hazelnut butter (homemade),agave and raw cocoa. And 9/10 times it worked just perfect.But suddenly Lidl stopped selling their coconut milk and all other milks that are available in my country are just "water" and my nutella always seizes up .I've tried powdered erythritol instead of agave and it also seized up,Do you think adding sunflower lecithin would help to glue everything together!? Can you give me advice as a master to an amateur 🙂 ...
Thank you
PetraScott
Hi Sany - so happy you like this recipe! First things first, I'm not sure you're using the proper terminology. Technically speaking, whenever you add liquid (in any amount, it can even be an extract) to nut butter, the nut butter seizes. In your initial Nutella recipe, you were using agave, which is a liquid sweetener and would have caused the Nutella to seize. The good news is that unless you're making tempered chocolate, which needs to set, you can always add more liquid to "unseize" whatever you're making. So, if your Nutella seizes, you can just add 1 tsp. boiling water at a time, stirring vigorously after each addition, until smooth. Now, you're asking about sunflower lecithin. Sunflower lecithin is an emulsifier, which makes me think that perhaps you're Nutella isn't seizing but separating? Sunflower lecithin won't help with seizing but is great at keeping fat and water in suspension. If you can clarify what exactly is happening with your Nutella, I think I can help more 🙂
Efraim
I have made this recipe https://vanillacrunnch.com/vegan-nutella-with-only-2-ingredients/ but it got really hard in the fridge. I can not make your recipe because I don't have monk powder and I don't know how to sub it with powdered sugar (in terms of how much I should use)
PetraScott
HI Efraim - you can use any powdered sweetener you like. It doesn't have to be monk fruit. It just needs to be powdered 🙂
Efraim
I know but I'll probably mess up with the quantity
PetraScott
I see ... monk fruit sweetener is quite sweet (the one I used is twice as sweet as regular sugar). I am not sure which sweetener you want to use, but if you used regular sugar (white sugar, brown sugar, coconut sugar), you would use 1/3 cup - 1/2 cup. The Nutella is quite sweet, so I would recommend starting with less sweetener and adding more. If you wanted to use something like stevia, you would need to use only tiny little amount. If you tell me which sweetener you're planning on using, I can probably give you a more concrete answer 🙂
Sany
And this is why you are professional! 😉 Yes I admit that I was using wrong expression,tnx for correcting me.It separates.Even if I'm making a nutella cake..when I put it out of the fridge it looks so..lumpy. I bought liquid sunflower lecithin earlier and will try how it works.Can I mix the ingredients all together? Tnx 🙂
PetraScott
Ok, so if the problem with your recipe is that the fat and liquid separates (there would be two layers), then the sunflower lecithin will definitely help. Now, you also mentioned that the Nutella is lumpy. So, the Nutella separates AND there are also lumps?
Sany
Exactly. But would lecithin save this situation and if yes when and where should I ad it?
PetraScott
Hi Sany - If the problem is separation, then yes, sunflower lecithin would definitely help. You would want to mix it in with the cocoa powder 🙂
Efraim
Hi Petra,
I wanted to use powdered sugar as you get it in every supermarket
Thank you!
PetraScott
Hi Efraim - yes, powdered (white) sugar will totally work. The powdered monk fruit I used is twice as sweet as regular powdered sugar. So, you will most likely need to use ~ 1/2 cup. However, I would start with less, and add more according to your taste. Let me know if you have any more questions 🙂
Efarim
Thank you Petra, the Nutella turned out amazing!
I have used 1/3 cup + 20 gram (which is about half of 1/3 cup)
I kept it off the fridge because I was afraid it will ruin the texture. Anyway, the jar is already empty haha
PetraScott
Yay! That makes me so happy!! Thank you so much for the feedback. I really appreciate it 🙂
Efraim
Hi Petra,
I wanted to use powdered sugar as you get it in every supermarket 🙂
Thank you!
Efraim
Thank you so much
I will try to make it tomorrow.
Efraim
I just thought about it... why we don't roast the Cashews as well?
PetraScott
Hi Efraim - you absolutely can! It comes down to personal preference and whether you are looking for a slightly sweet, mild flavor of raw cashews or a more robust flavor of roasted cashews.
Vanshika
What brand of melted chocolate did you use? I am new to transitioning into vegan diet.
PetraScott
Hi Vanshika - I actually didn't use any chocolate, but you can (to make the Nutella even more chocolate-y). The chocolate I usually purchase is Green & Black's dark chocolate.
MJ
Hii! Is it okay if I don't use the sunflower lecithin?
PetraScott
Yes! You can leave the sunflower lecithin out.
Diana
Hi! I tried this recipe and I loved it! I just had a little problem and maybe you can tell me what happened. I made it 4 days ago and I noticed yesterday that it had like an acid smell. I think is getting bad. I haven't kept it in the fridge but I understood that it'd last a bit longer right? Do you have any idea? Oh and I didn't use the lecithin cause I didn't have it at home if that makes a difference. Thanks
PetraScott
Hi Diana - so happy you enjoyed the recipe 🙂 Thank you so much for the feedback! I usually store the Nutella in the refrigerator (because it contains nuts that can go rancid). However, it should totally last for at least 2 weeks at room temperature. The only thing I can think of is that your jar might have not been clean/sterilized. What temperature did you store the Nutella at? No, the lecithin wouldn't make any difference in how long the Nutella lasts.
Diana
Thanks for your patience and for taking the time to reply to everybody <3. To be honest, I just cleaned the jar as I do with everything but not sterilized it. What procedure do you use for sterilizing? Leaving them in boiling water? I'll do that next time for sure. I brought it to my boyfriend's house to show him hehe and I think that made the difference. I don't know exactly the temperature but I get now what went wrong hehe. Thanks a lot!
PetraScott
I am very grateful for people leavings comments and ratings on my blog, so yes, I will always reply 🙂 I find that the easiest way to sterilize (or even just clean thoroughly) anything is to put it in the dishwasher. (Don't dry the clean jar with a kitchen towel. Just let it air dry). If you don't have a dishwasher, hot water and soap is your best bet. Since you're not canning, you don't even need to boil the jar. Just wash and let air dry 🙂
Diana
I'll do that!! Thank you so much!!
Harry
Can I put stevia instead of monk fruit powdered sweetener?
PetraScott
Hi Harry - yes, definitely! Just make sure you use less 🙂
Harry
How much? Can you please tell me? Thank you ❤️❤️
Harry
Also if I don’t use powdered stevia will it dissolve?
PetraScott
Hi Harry - no, it won't. It does need to be powdered (not liquid, not granulated). Liquid stevia will make the Nutella seize; granulated stevia won't dissolve. I have never made this recipe with stevia, so I am not sure about the exact quantity. I would start with a small amount and keep adding until the Nutella reaches the sweetness you like. (You can add the stevia at the very end).
Harry
Thanksss
Roya
Hi do the cashews need to be soaked ahead of time? And can this be made without the sunflower lecithin?
PetraScott
Hi Roya - you don't have to soak the cashews. In fact, if you soak them, you will need to make sure they are dry (you don't want to introduce any water/moisture to the Nutella or it will seize). You can skip the sunflower lecithin. Hope you enjoy the recipe!
Roya
This was sooooo good! Thank you!
PetraScott
Yay! So happy you enjoyed it, Roya! Thank you so much for the feedback and rating!❤️
Cafer
Thank you for this recipe,
do you know the total nutrition facts?
PetraScott
Hi Cafer - I just added the nutrition label into the recipe box 🙂
Kyriakos
For some reason , I have commented but I cannot find where my comment is!
PetraScott
Hi Kyriakos - when did you leave the comment? Perhaps it didn't go through?
maru garcia
Hi,
I cannot find lecithin
Can it be skipped or replaced? what does it do in the recipe?
Thank you
PetraScott
Hi Maru - yes, you can skip the lecithin. It makes the Nutella more homogenized, but it will work without it.
Anthony
Hi, i don't have access to hazelnuts, instead i have a lot of cashews. Can i only use cashews?
Btw, do you think raw cashews is more nutritious than roasted cashews? I never eat raw cashews before and i do want to know the taste of raw cashews. But sometimes, i also think that maybe if i roast the cashews, it would prolong the shelf life. What do you think?
Thank you so much, sorry about my English, since English is not my first language.
PetraScott
Hi Anthony - your English is great, no worries 🙂 To be honest, I wouldn't use just cashews because hazelnuts are what makes this recipe. Nutella is essentially a sweetened hazelnut cocoa spread. If you use just cashews, it will still be delicious, but it won't be Nutella. Also, cashews are mildly sweet, so if you decide to go with just cashews, you might want to reduce the sweetener a bit. As far as cashews go, most of the cashews you see in the store (even if they are labeled raw) are actually not raw. They are steamed. I have been able to find raw cashews online but it is very rare. As far as roasting goes, exposing nuts to heat, which includes roasting, changes the oils in the nuts and makes them actually go rancid much more quickly. You can absolutely roast nuts, but just know that it does not prolong their shelf life. Please, let me know if you have any other questions 🙂
Leena Youssef
Hi!
Can I use roasted hazelnuts from the store?
PetraScott
Hi Leena - it depends on how powerful your food processor/blender is. Roasting nuts releases their natural oils, making them easier to break down into nut butter. Freshly roasted, warm hazelnuts are easier to break down than already cooled roasted hazelnuts from the store. You can still use roasted hazelnuts from the store, but you might need to add a little bit of neutral oil to help them break down.
Marijana
Hi Petra,
I love your recipes and would like to try to make Nutella, but I do not use cacao. Can I use carob powder?
Than you
PetraScott
Hi Marijana - while you can certainly substitute powdered carob for cocoa, the flavors are distinct enough that you will likely need to adjust the amount of coconut sugar. Carob is somewhat sweet, and so I would recommend using less sugar.
E
I don't know why you have changed the recipe.
Since I did not use the old recipe (see below) I now have so many whole hazelnuts my vitamix refused to blend. shame.
"Process the hazelnuts anywhere between 5 to 15 minutes, until they turn into nut butter. A good way to tell you’re are the right consistency when processing the nuts is when the nut butter starts having an almost oily, sleek or shiny surface. Depending on your food processor, this should take anywhere from 5 to 15 minutes.
Add the cashews, cocoa powder, powdered sweetener, sunflower lecithin, and salt. Process for another 5 minutes or so, until the spread is smooth. As the food processor is running, add the melted coconut oil and melted chocolate (optional)."
PetraScott
Hi - I think I know what happened and yes, it is my fault. So, first, let me say that I am sorry. The reason your hazelnuts didn't blend properly is because you most likely used a 64-oz low-profile Vitamix container. If you watch the Nutella video, you'll see that I used a 48-oz Vitamix container. This is really important because each Vitamix container requires a minimum amount of ingredients otherwise the blade doesn't work properly. Unfortunately, I forgot to mention this in the blog post. If you wanted to use a 64-oz low-profile container, you would need ~ 4 cups of nuts. I have updated the blog post (and recipe box) and included the food processor instructions as well. My apologies once again.
E
I made this recipe in the past (dozens of times with a 64oz container)
This time I've used a cheap 64oz until my original container will be fixed next week. Anyway, back then when I made this recipe with the old instructions (make hazelnut butter first) with the original 64oz everything worked flawlessly. 4 cups isn't mandatory.
PetraScott
When you say an "original" 64-oz Vitamix container, are you referring to a tall 64-oz Vitamix container? (which is the original Vitamix container). Vitamix has two 64-oz containers - tall and low-profile. These are 2 different containers that require a different minimum amount of ingredients.
E
The old tall 64oz that came with Vitamix (5200) classic. The previous recipe works wonderfully with that container. 4 cups is not required.
E
Maybe it didn't work because I have tried a cheap 64oz tall Chinese container with my Vitamix because I am waiting for a new blade assembly for my original 64oz tall container...
PetraScott
Yes, agreed. The 64-oz (tall) container is different than the 64-oz (low-profile) container. The 64-oz container works just fine with liquid blends as small as 8 ounces and thick blends as small as 20 ounces. If you're having trouble blending all the ingredients together, you can always make the hazelnut butter first and then add the rest of the ingredients. Either works for me. Please, let me know if you experience any issues once you get your original container back.
Sanjeev
Okay, so I made this with peanuts (and cashews) first, because i didn’t have hazelnuts on hand… It was delicious!
Today I made it with hazelnuts, the original recipe. My conclusion is that I like the peanut version better, because in my opinion hazelnut butter is very runny. I like it a little thicker Obviously that’s not ‘nutella’..But the peanuts definitely gave me that thickness, not to forget the amazing flavour combination of peanuts and chocolate!
And I should definitely mention that i love the simplicity of this recipe..
All with all, definitely give this recipe a go!
Thank you for the amazing recipe, Petra. And I hope you’ll do more nutrition videos/blogs in the future too. They are so informative and interesting!
PetraScott
Thank you so much for the kind words, Sanjeev! Really appreciate it. The consistency is an interesting observation. The change in consistency could be explained by the amount of fat the nuts contain. Hazelnuts have 61 g of fat per 100 g of nuts whereas peanuts only have 49 g. So, naturally, the hazelnuts would release more oil during processing. However, once you refrigerate the Nutella, the hazelnut butter will thicken.
jody
I used to make your original nutella recipe where coconut oil was optional and you made it in a food processor. I prefer that recipe. Where can I find that one?
PetraScott
Hi Jody - I still have the original recipe saved, so I can email it to you if you'd like? However, looking at the recipe, the coconut oil was never listed as an optional ingredient, only the melted chocolate. The only change I made was to swap the monk fruit sweetener for coconut sugar because many people weren't familiar with monk fruit - the original recipe called for 1/4 cup powdered monk fruit sweetener and 2 Tbsp. cocoa powder. You can make this recipe either in the food processor or the Vitamix. Both methods work.
Jody
Ok thanks Petra. I did just make it a couple days ago using powdered coconut sugar but I left out the coconut oil and melted chocolate cuz I didnt want to add more fat and it turned out nice. It is a little runny but once refrigerated it does thicken up a little so I'm ok with it. I remember some mention of adding dates to the food processor before? Or maybe I'm thinking of another recipe?
Thanks again!
PetraScott
Yea, it must have been a different recipe. I don't actually recommend using dates when making Nutella. Medjool dates are fresh fruit and contain water. When you add dates, the Nutella will seize (thicken and become pasty). That's why recipes that call for dates also typically call for extra liquid, e.g. water or plant-milk, to thin the Nutella. The coconut oil and melted chocolate both help with the consistency of Nutella. However, as you mentioned, if you refrigerate the Nutella, it will thicken on its own, just like natural nut butter would 🙂