Homemade Hazelnut Spread (Nutella)

Most of us love Nutella. I know my girls and I were the biggest Nutella addicts but it’s definitely not the healthiest thing to eat. We used to it by the spoonful, at least Ariana would. I have been trying to prefect a delicious Nutella recipe that’s tasty and healthier and easy to make. I think I finally struck gold. Do try this recipe and consider this alternative to the palm oil, excess sugar & preservatives. This one was so good even little Ariana thought it was the real deal! The one thing to remember is to try to get as much of the skin off the hazelnuts as possible after roasting it. Do rate this recipe and leave me feedback and share your pictures with me @sliceofgourmet


1 1/4 cups chopped hazelnuts

2 tablespoons unsweetened cocoa powder (I used Ghirardelli)

1 bar of chocolate (I used lindt milk chocolate)

1/4 cup powdered sugar

2.5 tablespoons coconut oil

healthy pinch of kosher salt about 3/4 teaspoon)


Spread you hazelnuts on a baking sheet and roast at 375 for 15 minutes. Take them out and let cool a bit then rub them in-between a clean towel. This will take off a lot of the extra skin. Now place them in your food processor or high powered blender and blend till it resembles a pasty texture. I like mine smooth so I blended it for almost 16 minutes, scraping down the sides every few minutes.

Melt your chocolate in the microwave in 20 second intervals. Pour that into the blender with the nuts and blend

now add the coconut oil in the bowl with the melted chocolate (less dishes to wash this way) and melt for 30 seconds. Pour this into the blender and blend some more,

Now add the cocoa powder and salt and blend again. Make sure you scrape down the sides. Store in an airtight container in your pantry. This should last about 10 days. Do share your thoughts and pictures with me @slicofgourmet and take a moment to rate this recipe for me please.