Homemade Nutella - Mind Body Char

Prep time: 7 minutes
Cook time: 8 minutes
Total time: 15 minutes
Yields: ~500ml (2 cups)

Description

If you’re anything like me, you grew up eating Nutella by the spoonful… until you read the ingredients list. This version is rich, chocolatey, and naturally sweetened with coconut sugar — without any palm oil or mystery additives. It’s a nourishing, indulgent spread you can actually feel good about slathering on sourdough, dipping fruit into, or sneaking by the spoon.

Make a jar for your fridge and thank me later.

Ingredients

240 g raw hazelnuts (you can use unsalted & roasted with skins removed, skip step 1)
½ tsp pure vanilla extract
25g cacao powder (can sub with cocoa for a sweeter flavour)
120g coconut sugar
⅓ tsp salt
120ml full cream milk (or 100ml full-fat coconut milk)
Optional: 15ml (1 tbsp) avocado oil – to enrich/smoothness
Optional: ¼ tsp instant espresso powder or ⅛ tsp ground cinnamon – to enhance sweetness
Optional: 30 g chopped roasted hazelnuts (for crunch)

Method

Preheat oven to 200°C. Spread hazelnuts on a baking tray and roast for 6–8 minutes until golden and fragrant. Remove most of the skins by rubbing them in a clean towel (don’t stress if some cling on).
In a high-speed blender or food processor, blitz the roasted hazelnuts until a smooth butter forms — a couple of minutes in a high speed blender, or up to 20 in a food processor. Scrape down the sides as needed.
Add coconut sugar, cacao powder, vanilla, salt, and any optional extras. Blend until well combined and smooth. If your cacao is a little gritty, blend a bit longer.
Blend the milk in small amounts until it reaches a smooth, spreadable consistency. If it’s still too thick, add 1–2 tbsp of a neutral oil like avocado oil.
Optional: For a bit of crunch, stir through the chopped roasted hazelnuts by hand.

Storage: Spoon into an airtight jar or container. Keep in the fridge for 2–3 weeks or freeze for up to 2 months.