Skinny Nutella Spread – The Healthier Version

Skinny Nutella Spread - The Healthier Version
We know what you’re thinking. Nutella? Healthy? But, it’s true! By using 100% whole food ingredients, we’ve discovered a way to make your favorite spread a lot better for your waistline.
We recommend using Bittersweet Chips because they have no refined sugar, but if you just can’t make the switch, at only 57 calories per serving, our Skinny Nutella Spread is still much better for you than the traditional variety. Spread our Skinny Nutella Spread on some toast, make a banana and Nutella sandwich, or use a little to dip your favorite fruit slices in. Any way you spread it, Skinny Nutella Spread is a deliciously sweet, tasty, and skinnier treat!

You might also like our Peanut Butter Yogurt Dip.

Skinny Nutella Spread - The Healthier Version

Skinny Nutella Spread - The Healthier Version

Yields: 20 | Serving size: 1 tablespoon | Calories: 54 | Total Fat: 4 g | Saturated Fats: 3 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 99 mg | Carbohydrates: 6 g | Dietary fiber: 0 g | Sugars: 5 g | Protein: 0 g | SmartPoints: 3 |

Ingredients

  • 1 cup hazelnuts, skinned
  • 3/4 cup chocolate chips (for gluten and dairy free try Enjoy Life Brand and for no added refined sugar try SunSpire Bittersweet chips...grain sweetened)
  • 3/4 cup lite coconut milk, canned (almond or regular milk will work)
  • 1 1/2 tablespoons mild honey
  • Pinch of Kosher or sea salt

Directions

Preheat oven to 275 degrees. Evenly spread hazelnuts on a cookie sheet and roast approximately 15 minutes. Remove and wrap hot hazelnuts in a kitchen towel and allow to cool 10 minutes. Remove skins by rubbing with the kitchen towel. Discard skins.

In a medium saucepan, add chocolate chips, milk, honey and salt, turn to low heat and heat until chips are completely melted. Remove from heat and allow to cool slightly while preparing hazelnuts.

Add hazelnuts to a food processor and pulse until a butter like consistency...about 5 minutes. The nuts will have a slightly grainy consistency and that's okay, a little is fine. Add chocolate mixture to food processor and pulse until well combined with hazelnut butter.

Add nutella to a glass container, allow to cool completely, cover and refrigerate. Nutella will thicken after being refrigerated. This recipe makes approximately one pint.

NOTE: The fats in this recipe are healthy fats which come from the hazelnuts and coconut milk...both are superfoods that are packed with health benefits.

Homemade Nutella makes wonderful gifts for the holidays. Add Nutella to 1/2 pint sized canning jars, tie a bow around the lid and you've got your gifts!

http://skinnyms.com/skinny-nutella-spread-the-healthier-version/

22 Comments on "Skinny Nutella Spread – The Healthier Version"

  1. Miranda Welligton  November 4, 2012

    Can't wait to try this. Sounds delicious and I have an 8 year old that love Nutella.

    Reply
  2. Brooke  November 4, 2012

    When I need something sweet…this really does the trick!

    Reply
  3. Lucia  January 23, 2013

    Could I do this recipie with Raw Cacao Powder? I´m allergic to vanilla and most chocolate chips have vanilla.. Thank you!

    Reply
  4. Skinny Ms.  May 15, 2013

    Sue, I’ve had good results with up to 2 weeks…if it lasts that long. lol

    Reply
  5. Sandy  July 7, 2013

    this looks great! we LOVE NUTELLA!! we eat it every day at lunch with peanut butter. How long does this keep and does it need to be refrigerated?

    Reply
  6. Rola  July 13, 2013

    I was just wondering how you got the calorie breakdown? I can't seem to come up with any combination that gives me only 57 calories per serving! Also, can cocoa powder be substituted for the chocolate chips?

    Reply
    • Skinny Ms.  July 14, 2013

      Rola, We use Nutritiondata.self.com to calculate our data. You could but you would need to play with the ingredients to get it just right.

      Reply
  7. Jen  September 2, 2013

    How long does it stay fresh, or does it spoil? Although knowing my husband and son it wouldn't sit around long enough to do so anyway! Just curious so I can let people know if I give as a gift.

    Reply
    • Skinny Ms.  September 2, 2013

      Jen, Same here…it goes fast! :) About a week in the fridge keeps it fresh.

      Reply
  8. Skinny Ms.  September 18, 2013

    Working now if you’d like to pin! :)

    Reply
  9. Cris  May 19, 2014

    Oh my goodness! Just made these, divine. Though I have to say creaming the butter, sugar, egg all together didn't work for me as the mix curdled and had to throw it out. Second time I creamed the butter and sugar then added the egg. Much better! Thanks

    Reply
    • SkinnyMs  May 20, 2014

      Ok thanks for letting us know. Glad you enjoyed it.

      Reply
    • greansville  February 5, 2015

      Egg? I don't see egg in the recipe.

      Reply
      • SkinnyMs  February 6, 2015

        Greansville, You are correct. There's no egg in this recipe.

        Reply
  10. Guest  July 4, 2014

    Finally something milk free! Thanks.

    Reply
  11. Jan  July 18, 2014

    Does this have to stay refrigerated?

    Reply
    • SkinnyMs  July 21, 2014

      Jan, if you are going to eat the nutella within a couple of weeks, and your home is not hot, then you may not have to. Technically, your supposed to refrigerate anything with homemade nut butter because if the nut oils go rancid you can get stomach problems. If you intend to go through the jar very quickly you don't have to. Also you can always refrigerate and then zap in the microwave for 15 seconds or so to make creamier again.

      Reply
  12. allye93  August 7, 2014

    what brand of chocolate chips did you use? I can't get the recipe below 120 calories per serving, calculating for 15 servings.

    Reply
    • SkinnyMs  August 7, 2014

      Allye93, Be sure that you are calculating lite coconut milk, and that the calculator is not calculating regular coconut milk. I have just changed this to reflect 20 servings, which is more accurate, so the calories have gone down to 54. Thanks.

      Reply
  13. Sherri Brown  June 2, 2015

    Can you use a hazelnut butter instead of roasting the nuts….I don't have a food processor.

    Reply
    • SkinnyMs  June 3, 2015

      We haven't tried using hazelnut butter, but we imagine that it would have the same consistency. :)

      Reply

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