My Nourishella is outrageously delicious but clean, made with just natural ingredients and it nourishes with precious fatty acids, antioxidants, and minerals. It’s not at all too sugary, too fatty or too addictive, and it helps me to deal with my human nature. (how many adjectives are included in the word human ??)
I experimented with this recipe in small mono-portions, mixing the ingredients in individual bowls and finding out the quantities that worked for me. You can also become a Nourishella freestyler!
Let’s go through all the ingredients and then I’ll share with you my golden rules to make a perfect homemade Nutella.
NOURISHELLA – THE PERFECT HOMEMADE NUTELLA
For a small jar (about 1 cup, 250 ml)
- 6 tablespoons of homemade hazelnut butter (my recipe)
- 4 tablespoons of maple syrup (feel free to add more)
- 6 tablespoons of cacao powder (raw cocoa)
- 4 tablespoons of cold-pressed hazelnut oil (you can omit it: read my notes below)
- about 1/4 cup of milk (I used my almond milk) or water
- a micro-pinch of salt
- instant coffee powder, a hint (optional)
- vanilla and cinnamon, a hint (optional)
1. In a bowl place hazelnut butter, oil, maple syrup, cacao powder, milk, and spices. Mix well with a spoon and if needed, add more some more milk until you reach a smooth, creamy consistency.
2. Pour into a jar and keep it in the fridge for up to 5 days.
Now: how do you like your Nutella?
Let’s break down the recipe into its key ingredients and feel free to adjust taste, sweetness, or consistency. The recipe is so easy that almost nothing can go wrong.
Always chose a pure nut butter, with no other fats or added sugar. I also tried with almond butter, and it was divine!
The store-bought hazelnut butter is made with a special mill, so it’s very homogeneous and has a good amount of hazelnut oil on the top. This will give you a super-smooth Nutella. In this case, omit or reduce the amount of added oil to 1 spoon.
If you want to keep your Nutella 100% raw, just use raw nut butter.
You can use hazelnut, olive, flax, or any other good quality oil of your choice. The oil gives a nice smooth texture even after a couple of days in the fridge.
As I wrote, if you buy the hazelnut butter, you’ll notice a layer of oil on the top. The quantity can vary depending on the brands. Usually, when I open a jar of bought nut butter, I first pour the oil into my mixing bowl using a spoon. If you count about four tablespoons of oil, just omit the extra oil in my recipe.
Homemade hazelnut butter made with a food processor is thicker compared to the bought one, as the oil cannot be entirely extracted like with a mill. If you use homemade nut butter, I suggest you add four spoons of oil to improve the texture.
Feel free to use a couple of spoons more if you like your cream sweeter.
To keep the Nutella 100% raw, use agave syrup.
You can use water or milk (vegan or dairy) but don’t skip the liquid.
After you put together all the ingredients, the sugar in your maple/agave syrup needs water to melt; otherwise, it will crystallize, and you’ll end up with a very thick and grainy consistency. If this happens: no panic! You can fix it: just add more liquid and mix vigorously with a spoon.
The quantity of liquid depends on many factors. Start by adding the ¼ cup of my recipe gradually and then if you notice that the cream it’s still thick, add some more liquid until you reach a velvety texture.
Cacao powder (raw cocoa powder) is a fantastic source of antioxidants and minerals, and it’s super delicious. Why should we miss the chance to transform our chocolatey treat in a nourishing moment?
In case you don’t find the cacao powder, use an unsweetened cocoa powder of good quality.