Who doesn't love nutella?
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
- 1 cup hazelnuts skinned
- 3/4 cup chocolate chips
- 3/4 cup lite coconut milk optional almond milk
- 1 1/2 tablespoons honey
- pinch of kosher or sea salt
- 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 the 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.
Have you made this recipe?
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Can't wait to try this. Sounds delicious and I have an 8 year old that love Nutella.
When I need something sweet…this really does the trick!
Could I do this recipie with Raw Cacao Powder? I´m allergic to vanilla and most chocolate chips have vanilla.. Thank you!
Sue, I’ve had good results with up to 2 weeks…if it lasts that long. lol
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?
Sandy, About 2 weeks.
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?
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.
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.
Jen, Same here…it goes fast! 🙂 About a week in the fridge keeps it fresh.
Working now if you’d like to pin! 🙂
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
Ok thanks for letting us know. Glad you enjoyed it.
Egg? I don't see egg in the recipe.
Greansville, You are correct. There's no egg in this recipe.
Finally something milk free! Thanks.
Does this have to stay refrigerated?
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.
what brand of chocolate chips did you use? I can't get the recipe below 120 calories per serving, calculating for 15 servings.
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.
Can you use a hazelnut butter instead of roasting the nuts….I don't have a food processor.
We haven't tried using hazelnut butter, but we imagine that it would have the same consistency. 🙂
Just made this. Its amazing! My 3 yr old LOVED it! Ive never been able to get her to eat whole wheat bread and she just inhaled it with 1 Tbsp of this on it! I wish i could share a picture!
We’re so glad you and your 3yr old loved it!
You always have what i want :), i have hazelnuts already skinned. Should i still roast? Thanks as always!
Anna, It works best if the hazelnuts have been roasted.
Can any other nut be substituted for the hazelnuts? Sounds great looking forward to making and enjoying!
Mimi, I’ve only used hazelnuts for this recipe. However, almonds might work. They would probably need
to be soaked over night to soften up.
Regarding refrigeration— this recipe calls for 3/4cup milk. Whether it’s coconut milk, almond milk, or regular milk, why would this Nutella not need to be refrigerated?
Thank you for this healthier version of Nutella. I am astounded by the number of people that are so gullible as to believe that the Nutella that is sold in stores is healthy!! The first ingredient on the list is sugar. In other words, there is more sugar than nuts … … I bristle when I see the commercials touting it as a healthy breakfast food…
Carol, The recipe does say to refrigerate. 🙂
This recipe looks so good!
Can I replace honey with sugar free maple syrup or granulated stevia to bring calories down?
If yes how much should I use?
Carlotta, Yes, you can. However, the stevia could change the consistency of the recipe.