How-To: Make Homemade Paleo Nutella
Paleo Nutella.
The chocolate-lover’s dream.
Top cakes, breads and fruits with this creamy spread. Or…just eat by the spoonful!
Here are the tools, ingredients, and steps you’ll need to use/follow to create your new best (food) friend!
Tools you’ll need:
- Measuring cups
- Measuring spoons
- 2 mixing bowls
- Food processor
- Spatula
- Pizza pan (to toast hazelnuts and make hazelnut butter)
Ingredients:
- 2 cups hazelnuts
- 2 tablespoons melted coconut oil
- 3 tablespoons of unsweetened cocoa powder
- 1 tablespoon of xylitol (or your preferred natural sweetener)
Steps:
- Preheat oven to 375.
- Place hazelnuts on a pizza pan (or a regular baking sheet).
- Bake for 10 minutes.
- Let cool (on pizza pan) overnight.
- De-shell the hazelnuts one at a time. Place shells on one mixing bowl and the de-shelled hazelnuts on another mixing bowl. You can dispose of the shells. This process takes about 15-20 minutes; make yourself comfy and watch a TV show (I watched desperate housewives on Netflix! Gosh, I love that show.)
- Once hazelnuts have been de-shelled, place them in food processor and process for about 3 minutes, until you get a buttery consistency.
- Add xylitol and cocoa powder to the buttery consistency and process ingredients until they are all well incorporated – about 2 minutes.
- Once all ingredients have been incorporated, melt coconut oil and add one tablespoon at a time, processing each time your add a tablespoon.
- Once you get a creamy butter consistency, stop processing, scoop out all the Nutella and place it in a mason jar. Refrigerate.
Right out of the oven. Gorgeous toasted hazelnuts!
De-shelling our hazelnuts. Place shells in one bowl (and dispose) and de-shelled hazelnuts in another bowl.
De-shelled hazelnuts.
De-shelled hazelnuts in food processor.
Processed hazelnuts. You can see that they have become a buttery consistency.
Added unsweetened cocoa powder and Xylitol to the mix.
Hazelnuts, unsweetened cocoa powder and xylitol processed (before adding coconut oil).
This is what your mixture will look like after you’ve added coconut oil to the mix. Your Nutella is done.
Nutella in mason jar. Pretty little thing.
Related posts:
Tags: coconut oil, hazelnuts, unsweetened cocoa powder, xylitol
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Comments (14)
Bonnie
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Ahh! I am so excited about this!! I can’t wait to make this! I am a HUGE nutella fan but it’s expensive! I’d much rather make my own!
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Mariel Lewis
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Yay Bon! I agree! How do you usually eat your nutella?!
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Taylah
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Thankyou thankyou thankyou!! Goodbye cheat nights haha
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Diane
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I am making this recipe for a friend who is stationed overseas. Does it travel well? How long will this keep?
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Mariel Lewis
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Hi Diane! I am not sure how well it travels (I’d asume well, as long as you keep it in a tight container), but it lasts around 3 weeks.
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Diane
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Thanks for the info!
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Cassie
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Hi! Can you tell me how many cups this one made…….I’m going to use it for your banana and nutella popsicles!
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Mariel Lewis
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Hi Cassie! It made about 9 oz, which is a little over a cup.
Have fun making Paleo Nutella!
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John
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I have a question…and I’m a total newbie. Are you toasting the hazelnuts just to remove the shells? The reason I ask is blanched hazelnuts are more available here so the shell is already removed. Do I still need to toast the blanched hazelnuts to any degree? Thanks!
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Mariel Lewis
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Hi John! I toasted the hazelnuts in order to give them a smokey taste and feel, you need to have toasted hazelnuts for the recipe to turn out well. Unfortunately blanched hazelnuts will not work for this particular recipe.
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Lisa
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I can’t find shell hazelnuts, could I get raw unshelled then roast them in the oven to get the smokey taste and feel, or does that only happen when they are roasted in their shells..
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Mariel Lewis
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Hi Lisa. Yeah, I think you could! Make sure they dont burn
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Jasmin
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Does it need to stay refrigerated? I left mine in there overnight and now I can’t scoop it out.
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Mariel Lewis
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Hi Jasmin! No, it’s not supposed to be refrigerated. Just keep it in a cool place.
Reply