Natural Nutella

In France the Nutella was simply irresistible. Not for everyday but by the tea spoon now and again-not bad at all. Got me thinking how healthy Nutella is quite popular among health bloggers so I wanted in too. For drizzling, dipping and drinking – if you like!




Makes a big jar of Nutella


• 2 and 1/2 cups hazelnuts
• 4 tbsp melted coconut oil
• 2 tbsp raw cacao powder
• 2 tbsp maple syrup
• Pinch of salt



Preheat the oven to 160 degrees Celsius and line a baking tray with grease proof paper.

Spread the hazelnuts evenly over the baking tray. Place in the bottom shelf of the oven for 5-7 minutes or until browned.

Once cool, add them to a food processor and blitz for about 3-5 minutes until you have a consistency close to nut butter.

Add the melted coconut oil, cacao, maple syrup and salt and continue to blend for another 2-3 minutes.

Scoop into a jar and store in the cupboard for whenever you desire.

P.s. It works really really well in a toasted rye sarnie with smashed raspberries!


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