Homemade Nutella

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The day has come! Homemade Nutella by My Whole Food Life. I have resisted making nutella for a long time now, solely because I LOVE IT! However, after some research of many different recipes of homemade nutella, I came across this one. Melissa has  a  great blog that provides vegetarian and vegan recipes, among lots of other great information! Although, I don’t believe that Vegan/Vegetarian diets are sustainable, her stuff is great! Go check it out!

The first time I tasted nutella was in high school when my mom would make me peanut butter and nutella sandwiches every friday for lunch! YUMM. Then came college and after buying nutella consistently I realized that I had a problem. A nutella addiction, should you say. Plus it is pretty expensive. Anyways, I stopped purchasing it. It was just too much sugar and too tasty to resist. I had considered making my own for a while now, but feared that I would gobble it down. Then I found this great recipe! There are other ones like it, but I chose to go with Melissa’s. It is perfect! What I love most, is that it isn’t very sweet. While most recipes call for a good amount of sugar, this one doesn’t.

Try it Out! Remember, it is not as sweet at regular nutella, but gives you the same taste.

Homemade Vegan Nutella_DSC0048

  1. 1 cup hazelnuts (where to buy)
  2. 2 T maple syrup (where to buy)
  3. 2 T cocoa powder (where to buy)
  4. 2-3 T milk (Or more depending on how thick/thin you want it. I used raw milk) (Can use any dairy free “milk” also)
  5. 1 tsp ground vanilla bean (where to buy)

Preheat the oven to 375. Toast the hazelnuts for about 10 minutes. Remove shells for a smoother texture. You can easily remove them by rubbing them in between your palms. In a food processor, pulse the nuts into a powder. Then add all the remaining ingredients and mix until a _DSC0045paste forms. Feel free to add a bit more milk if you think it’s too thick. Just add a bit at a time. This recipe makes a pretty small batch so feel free to double it. Store in the fridge. I would imagine it to keep for a couple of weeks. That is, if it lasts that long!

TRY it! Great with fruit! Or maybe just on a spoon 😉


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