Homemade Healthy & Organic Nutella


Having a sweet tooth shouldn’t be a death sentence, especially if you’re putting your health first. Personally I don’t believe in quitting sugar 100% cause what’s life without enjoying it with some sweet food? I believe in quality and portion control.

Quality of sugar is so underrated. If you don’t know where to start, start slow with coconut sugar instead of plain granulated sugar. Once you get comfortable with alternatives, you can go to Agave, Real Maple and even Dates! I know what you’re thinking, coconut sugar? Pfft! What’s the diff? Well sure it’s still a sweetener, but instead of granulated sugar’s empty calories, coconut sugar is a more natural option with a lower glycemic index and they contain some nutrients leftover from the coconut palm. I’m not saying it’s good for you, but it’s definitely better than granulated and most definitely a step in the right direction.

I’m a fan of sweets that’s for sure, but with proper nourishing, I’ve found my sweet cravings getting less and less frequent. I’m shocked! By all means I can’t get away from sweet cravings 100%, but with amazing healthier alternatives, I’m totally fine with that.


This Nutella sure is a great example. Who doesn’t love Nutella? But with all the sugar, oil and milk content, it only leaves me feeling gluttonous and addicted. Maybe some people are fine with that, but I’m not. So when I tried this healthier version of the chocolate hazelnut spread, I’m in awe! Don’t expect it to taste exactly the same, but it’s as close as you’re gonna get! The tip to getting it perfect, is to really bake those hazelnuts well so you don’t get that raw nutty taste too much. (My first attempt was a bust cause I didn’t roast them long enough!!) And the rest, well you’re just gonna have to find out for yourself woncha?

So try it out and see you how like it! Remember, a step in the right direction is always better than not moving at all. Have fun!


1 cup raw hazelnuts (roast at 150C for 15 minutes or till skin comes off)
1/3 cup coconut sugar
1/2 tbsp coconut oil
1 tbsp real maple/Blue Agave
Water to desired consistency


  1. Place roasted hazelnuts (cooled off) into a food processor and blend till creamy.
  2. Stop anytime to scrape down the hazelnuts.
  3. Once smooth, add coconut sugar, coconut oil and maple and process till well combined.
  4. Add water to your desired consistency.
  5. Store in glass jar in the fridge for up to a week.


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Wellness chaser. Essential oiler. Special needs sibling. Sort of into fitness. Bottomless pit for good food. Nature & travel seeker. Kitchen nuisance. Harry Potter dork. Mostly just dork.

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