Nutella contains palm oil (environmentally problematic), soy lecithin, artificial vanillin, and refined sugar. This organic DIY version eliminates all problematic ingredients, uses sustainable coconut oil instead of palm oil, real vanilla instead of vanillin, and increases hazelnut content to 20% for superior flavor and nutrition.
Based on: Nutella
· Makes approximately 27 servings (400g batch)
· Serving: 15g (1 tablespoon)
Why This Recipe is Seed Oil Free
Commercial Nutella from nutella often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Raw organic hazelnuts
80g (about 2/3 cup) · Terrasoul Superfoods Organic Raw Hazelnuts
Primary ingredient providing rich nutty flavor, healthy fats, protein, and creamy texture when ground
Natural emulsifier that replaces soy lecithin, helps ingredients blend smoothly and prevents separation
Pure vanilla extract
3g (about 1/2 teaspoon) · Simply Organic Pure Vanilla Extract
Replaces artificial vanillin with real vanilla flavor, enhances overall taste complexity
Instructions
Step 1. Preheat oven to 350°F (175°C). Spread 80g hazelnuts on a baking sheet and roast for 8-10 minutes until fragrant and skins begin to crack. This roasting step is crucial for developing deep, nutty flavor that commercial Nutella lacks. Remove and let cool for 5 minutes.
Step 2. While hazelnuts are still warm, wrap them in a clean kitchen towel and rub vigorously for 2-3 minutes to remove as much skin as possible. Don't worry about getting every bit - some skin adds fiber and nutrients. The warmth makes skin removal much easier than when cold.
Step 3. Add roasted hazelnuts to a high-speed food processor or Vitamix. Process for 3-5 minutes until the nuts release their oils and form a smooth, creamy paste similar to natural peanut butter. Stop every minute to scrape down sides. This step requires patience - the oils need time to release.
Step 4. Melt 60g coconut oil gently in a double boiler or microwave at 30-second intervals until just liquid (not hot). Add the liquid coconut oil to the hazelnut paste and process for 1-2 minutes until fully incorporated. The mixture will become silky and spreadable.
Step 5. Add 180g coconut sugar, 30g cocoa powder, 25g milk powder, and 2g sunflower lecithin to the processor. Pulse 5-6 times to roughly combine, then process continuously for 2-3 minutes until completely smooth. The lecithin prevents separation and creates professional texture.
Step 6. Add 3g vanilla extract and pulse 3-4 times to incorporate. Taste and adjust sweetness if needed - coconut sugar is less sweet than refined sugar, so you may want to add 1-2 tablespoons more. Process final mixture for 30 seconds to ensure even distribution.
Step 7. Transfer to sterilized glass jars (400g fits perfectly in two 8oz mason jars). Press plastic wrap directly onto surface to prevent oxidation, then seal with lids. Let cool completely at room temperature for 2 hours before first use - texture will firm up as coconut oil sets.
Step 8. Store at room temperature for up to 2 weeks or refrigerate for up to 1 month. If refrigerated, let come to room temperature for 10-15 minutes before spreading for optimal texture. Stir gently if any oil separation occurs during storage.
Storage
Store in airtight glass containers at room temperature for 2 weeks or refrigerate for 1 month. No preservatives means shorter shelf life than commercial version. If oil separation occurs, stir gently to recombine.
Cost Comparison
Cost per serving (homemade)$0.25
Cost per serving (store-bought)$0.40
Savings38%
Initial investment of $131 covers 5-15 batches depending on ingredient. Bulk buying reduces cost significantly over time, and you get superior organic ingredients with 20% more hazelnuts than commercial Nutella.