Commercial Nutella contains refined sugar, palm oil (environmental concerns), and artificial vanillin as primary problematic ingredients. This organic version eliminates refined sugars, uses sustainable coconut oil, and replaces artificial flavors with real vanilla while maintaining the signature taste and texture.
Based on: Nutella Hazelnut Spread
· Makes approximately 30 servings
· Serving: 37g (2 tablespoons)
Why This Recipe is Seed Oil Free
Commercial Nutella Hazelnut Spread from Nutella (Ferrero) 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.
Replaces artificial vanillin with real vanilla for authentic, warm flavor depth.
Instructions
Step 1. Preheat your oven to 350°F (175°C). Spread 145g organic hazelnuts on a rimmed baking sheet in a single layer. Roast for 10-12 minutes until fragrant and lightly golden. Let cool for 5 minutes, then rub vigorously with a clean kitchen towel to remove as much skin as possible — don't worry about getting every bit off, some skin adds rustic texture and nutrients.
Step 2. In a high-powered food processor or Vitamix, process the roasted hazelnuts for 2-3 minutes until they form a smooth, creamy butter. Stop and scrape sides every 30 seconds. The mixture will go from chopped nuts to clumpy paste to smooth nut butter — this step is crucial for final texture, so don't rush it.
Step 3. Gently melt 250g coconut oil in a double boiler or microwave in 20-second intervals until just liquid (don't overheat). In a large mixing bowl, whisk together 555g organic coconut sugar, 90g cocoa powder, 55g milk powder, 8g sunflower lecithin, and 7g vanilla powder until no lumps remain — sift the cocoa if clumpy.
Step 4. Add the melted coconut oil to the dry ingredients and whisk vigorously for 2-3 minutes until smooth. The mixture should be pourable but thick. If too thick, warm slightly; if too thin, let cool for 10 minutes.
Step 5. Add the hazelnut butter to the chocolate mixture and blend with an immersion blender for 3-4 minutes until completely smooth and glossy. Alternatively, transfer everything back to the food processor and blend until uniform. The mixture will thicken as it cools.
Step 6. Transfer to clean glass jars, leaving 1/2 inch headspace. Let cool to room temperature, then refrigerate for 2 hours to set to perfect spreading consistency. Store covered in refrigerator for up to 3 months. Before using, let soften at room temperature for 10-15 minutes for easiest spreading. Use 2 tablespoons (37g) per serving, same as commercial Nutella.
Storage
Store in refrigerator for up to 3 months in airtight glass containers. No preservatives means shorter shelf life than commercial versions. Let soften 10-15 minutes at room temperature before use. Natural oil separation may occur — simply stir to recombine.
Cost Comparison
Cost per serving (homemade)$0.81
Cost per serving (store-bought)$0.55
Savings-47%
The DIY version costs more per serving due to premium organic ingredients, but provides superior nutrition without refined sugars, palm oil, or artificial flavors. Bulk ingredient purchases reduce long-term costs significantly — the upfront investment of $171 makes 300+ servings versus buying 30+ individual Nutella jars.