Healthy DIY Nutella - Desserts with Benefits
Nutella.  Oh yes, Nutella.

A homemade version that is 100% natural and made with good-for-you ingredients.  A version that is high in fiber and free of refined sugar, that actually tastes good great amazing.  A homemade version that tastes like the real deal!

Healthy DIY Nutella - Desserts with Benefits
To be honest, all I can think about is this dreamy chocolatey spread…  probably because I’m so shocked at how good it turned out (unlike my failed attempt a couple months ago, which was gritty, bitter and turned rock hard in the fridge).

But don’t worry, I’m not obsessed with this DIY Nutella.  I’m not.

Okay I definitely am.  I ate this off the whisk, I ate this off multiple spoons a spoon, I even ate it off a knife… definitely not the safest thing to do, it was just that good.  I couldn’t help it, I couldn’t stop!  It’s just so sweet and creamy and smooth and chocolatey.  It satisfies the chocolate monster inside you.

Healthy DIY Nutella - Desserts with Benefits
I’m starting to think I don’t have a chocolate monster inside me at all, I’m just the chocolate monster itself.
Did I mention I ate this off a knife?  Oh, the things I’ll do for some chocolate…
Healthy DIY Nutella - Desserts with Benefits
For the safer chocolate monsters out there, spread this “Nutella” on whole grain bread … with a butter knife  ;)  You can also use it as a dip for apples, bananas and other fruits.  That or a spoon.  Whatever suits you more.
(I like the spoon option)
Healthy DIY Nutella - Desserts with Benefits
DIY Nutella (made healthy, sugar-free and dairy-free!

Yield: ~3 cups

Serving Size: 2 tbs

Ingredients

Instructions

  1. In a medium-sized mixing bowl, whisk together the hazelnut butter and oil. Whisk in 20g (1/4 cup) of the cocoa powder and the extract(s).
  2. Whisk in the almond milk (I did this 3 tbs at a time, whisking between each addition).
  3. Whisk in 20g (1/4 cup) of the cocoa powder, then 60g (1/2 cup) of the erythritol. Whisk in the last 20g (1/4 cup) of the cocoa powder, then 30g (1/4 cup) of the erythritol.
  4. Whisk vigorously to get rid of any clumps and give it a taste (it should be creamy and sweet as of now. You can add ~1/16 tsp of salt if you like, more stevia and possibly some more cocoa). Serve immediately or store in a pretty, sealable jar in the fridge. Stir before using.

Notes

1) I made this recipe by weight, with a kitchen scale. If you are measuring with physical measuring tools give or take 1-3 tablespoons on the cocoa powder, erythritol and almond milk.

2) For a more authentic "milky" taste, use evaporated milk (not condensed milk!) instead of almond milk.

3) I was going to measure how much this recipe made (it makes a lot!), but I um, accidentally taste-tested a few too many spoonfuls before I thought to bring out a measuring cup -- whistles and looks away -- all I know is that this is definitely lower in calories, fat and sugar than storebought Nutella!

This recipe is: sugar free, low carb, gluten free, vegan!

http://dessertswithbenefits.com/diy-nutella/

Healthy DIY Nutella - Desserts with Benefits

Life is complete with a jar (or three) of this in the fridge.

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Labels: Chocolate, DIY, Erythritol, Gluten-Free, Hazelnuts, High-Fiber, Icings-Frostings-and-Spreads, Low-Carb, No-Bake, Nutella, Sugar-Free, Vegan

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Comments (25)

  1. Elsie: June 12, 2012

    This looks beyond yummy! Also love your photos :)
    Elsie

    procrastimaker.blogspot.com

  2. Beth Michelle: June 13, 2012

    I love you for posting this!! Nutella is my weakness during my pregnancy and with cutting out refined sugar I miss it! Cannot wait to try this!!

  3. Calista Ho: June 13, 2012

    Will this diy nutella harden in the fridge? I put the commercially-made nutella in the fridge once and it became so hard I had to wait for it to “melt” before spreading it on my bread. How long can this diy nutella last if I leave it at room temperature? Thanks!

  4. Ruby: June 13, 2012

    Just looking at these pictures is already bringing out the chocolate monster in me… time to go make a batch asap! I love your healthy take on the original stuff. It’s hard to resist eating multiple spoonfuls!

  5. Jessica: June 13, 2012

    This Nutella doesn’t harden too much in the fridge. It is slightly firmer than at room temp, similar to peanut butter, but it is still spreadable. I’m not sure how long it will last at room temp because the almond milk is supposed to be refrigerated after opening, but I’m pretty sure it will be fine for couple days. Because the recipe makes a lot, you can keep one jar out at room temp at a time to be safe.

  6. Veselina Zheleva: June 25, 2012

    This is great! Looks so delicious!
    Congratulations on the great blog!

  7. Jessica: June 25, 2012

    Thanks Veselina! :)

  8. S.D.: June 30, 2012

    I see you use both stevia AND another sweetener in this recipie. Is it possible to substitute and use only stevia? not just for this recipie, but for all of yours? anyways, I’m almost scared to make this. THIS LOOKS TOO GOOD.

  9. Jessica: June 30, 2012

    In this recipe, stevia provides about half of the sweetness and the erythritol helps thicken the spread and create a silky smooth texture. I wouldn’t recommend using only stevia as it may have an aftertaste and the mixture will be too liquidy.

    As for my other recipes, it really depends. For baked goods I would recommend keeping the measurements the same, but for other recipes such as overnight oats and cookie doughs (or recipes with added flavorings/nut butters), I’m pretty sure stevia can replace the other sweeteners without the aftertaste (just add some more flour/oats/etc to thicken up what the sweetener WOULD have thickened up).

    And don’t be scared to make this!! It’s too delicious (and addictive) to miss out on :)

  10. Anonymous: November 24, 2012

    sounds great!
    do you have any idea what i could use instead of the powdered erythritol? i live in germany and i am not sure if i can get it anywhere…
    thank you for sharing =)

  11. Desiree2255: November 26, 2012

    I also need a suggestion to replace the powdered zsweet. I can find the brand but not the pwdered, only granulated :( was trying to make it today but i cant unless there is a suitible subsitute.

  12. Jessica: November 27, 2012

    I order erythritol on Amazon, I’m sure it ships to Germany as well. However, any powdered sweetener can replace the zsweet :)

  13. Jessica: November 27, 2012

    The zsweet was out of stock for a while but it’s now back on Amazon.com
    Any powdered sweetener can replace the zsweet :)

  14. Jamie: December 9, 2012

    This comment has been removed by the author.

  15. Chelsea: February 6, 2013

    Hi! Is there something we can use instead of the powdered erythritol? Regular powdered sugar, sugar, anything instead of the zero calorie sweeteners?

  16. dessertswithbenefits: February 6, 2013

    You can use any powdered sweetener you like! If you want to powder your own sweetener, just put it in a blender and process it until powdery :)

  17. barbara: April 4, 2013

    I use a natural sweetner, Xylitol, that comes from the birch tree. Have you used this?

  18. Hi Barbara,
    I haven’t used powdered xylitol in this recipe but it should work to replace the erythritol perfectly! I hope you like the recipe :)

  19. Tracy: April 25, 2013

    I love this post! Would you mind if I made a post on my site with credit and link? I won’t list instructions and can watermark your image so nobody takes it. Thanks!

  20. dessertswithbenefits: April 26, 2013

    Yup, that’s totally fine with me! Thanks Tracy :)

  21. Aurore: October 3, 2013

    Yum!! Do you know how are in this ? Like for 2 tbsp ;) Thanks

  22. Kelsey: November 19, 2013

    First of all, I love your website, especially since I’m a dietetics major as well. Power to the dieticians!!!
    Secondly, I was wondering if there is a reason why you opt for erythritol versus other sweeteners?
    Best,
    Kelsey

  23. dessertswithbenefits: November 20, 2013

    Awww thanks so much Kelsey!
    I use erythritol because it tastes just like sugar but without the high glycemic index, empty calories and negative health effects. Erythritol is better tolerated than xylitol (and also lower calorie) so it will “agree” with more stomachs (xylitol makes me feel really sick). While erythritol IS natural, I still prefer MORE natural sweeteners such as honey and pure maple syrup, but those sweeteners would impose a flavor in the Nutella that isn’t characteristic to the real stuff. I wanted this DIY Nutella to taste exactly like the storebought kind but without the sugar, dairy, artificial ingredients, etc…
    And yes, POWER TO THE DIETITIANS, WOOHOO ;)
    -Jess

  24. Emily: December 3, 2013

    Hi, thanks so much for your website! I love all your recipes, and can’t wait to try out some of them. I’m hoping to make this Nutella as extra Christmas presents for my family, which I think they’ll love. Can I omit or substitute something else for the stevia extract? I’m not sure how much I’m going to use it, so I’m hesitant to spend $28 on one ingredient. Thanks!!
    -Emily

  25. dessertswithbenefits: December 4, 2013

    Emily-
    The stevia extract that I link to is for two 4oz bottles… this is A LOT. I link to it because it is the best value for the amount, and bakers like me are more likely to use more of it in test batches, recipe trials, that stuff :)
    The 1 tsp of stevia in this recipe is equal to 1 cup of sugar, so I’m not sure if it will be able to be replaced.
    There are smaller bottles of stevia available, like this one:
    http://astore.amazon.com/chockohlawtay-20/detail/B0019LTH3U

    That is usually the size I get for friends and family if they are looking to cut down on sugar or add calorie-free sweetness to their recipes :)
    Hopefully I answered your question!
    -Jess

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