Homemade Nutella 

This easy recipe for Homemade Nutella  is out of this world delicious!  Now, you can have the taste of the most popular hazelnut spread with less fat and calories without the guilt.

If you are familiar with some of the recipes on this blog, then you already know that we have a few of them made with Nutella.

It’s happens to be one of my favorite ingredients to eat and to make dessert recipes with. 

Nutella is sweet, nutty, creamy, and oh so delicious.

  The only problem is that is that Nutella is high in fat, so in some of my recipes I used it sparingly especially since a lot of my friends and followers on my blog do follow the WW plan and once in a while so do I. 

So, when possible, I do try to put down the nutritional content and WW Points for certain recipes. Especially the ones that are on the “skinny” side. This way it can easily be added in to any diet plan.

Since so many of you love Nutella like I do, it was time to come up with a recipe to cut the calories and fat enough that it can be eaten in an amount to really enjoy but, without feeling guilty. 

Finally, the winning recipe…

Getting back to this recipe, after numerous tries and taste tests. I came up with this recipe and it was the winner. The whole family loved it and so did I. 

Try this with fresh fruit or toast up a baguette and spread some on. 

Dive in with a spoon, just for the first taste.

So, I hope you try my “skinnier” version for Homemade Nutella. It really is out of this world delicious.

Homemade Nutella

Yields: about 1 1/2 cups, 24 heaping tablespoons 

Nutrition: per 2 tablespoons, calories  66.1, fat 2.1 g, sat fat 1.1 g carbs 10.7 g, fiber 0.5 g, sugar 8.8 g, , protein 1.4 g

WW Smart Points: 3 – WW Points Plus: 2

Ingredients:

• 3/4 cup skinned hazelnuts — toasted
• 1/4 cup plus 1 tbsp semisweet chocolate chips
• 1 cup fat free sweetened condensed milk
• 1/2 tsp vanilla extract
• 1/2 tbsp honey or agave
• 1/4 tsp fine sea or kosher salt
• 1 tbsp unsweetened cocoa powder– not Dutch processed

Here’s how the recipe is made…

Directions:

1. Preheat oven to 350 degrees.
2. Place the hazelnuts on a cookie sheet and toast in the oven for about 15 minutes until lightly toasted. Cool for a few minutes and then run them though a clean kitchen towel or paper towels to get the skins off. You can even roll a few at a time in your palms and the skins will come off this way as well. This takes only a couple of minutes. Don’t worry if you can’t get all of the skins off. Cool, and set aside for a few minutes.
3. Microwave the chips in a microwave safe dish for about 15 seconds, remove and stir. Repeat for about 10 seconds or until the chocolate is smooth and melted. Set that aside to cool to room temp.
4. Take your hazelnuts and place in food processor or mini electric chopper and pulse until they look like a paste. You will want to scrape the sides down a few times to evenly grind.
5. Add the condensed milk, nectar/honey and salt. Continue to blend. Add the vanilla and cocoa powder. Add the cooled melted chocolate. Keep scraping the sides and pulse until all is combined and the Nutella is at your desired texture.
6. Transfer to a serving bowl.
7. Place your favorite fruit, cracker or (my favorite) toasted baguette around your dish and spread!

Enjoy the Nutella deliciousness!

Try another copycat recipe that’s out of this world delicious.