In case you haven’t heard, Nutella is just downright TERRIBLE for your health.  It has been one of those products that has been marketed to people over the years as “somewhat” healthy because it has nuts in it.  WELL… let me tell you, there isn’t much that is good about Nutella.

I’m not going to go into detail about every ingredient but here are just a few reasons why you should avoid it at all costs –

A whopping 11 grams of sugar in every tablespoon…. no wonder people get downright hooked on it! So to spell this out for you just 2 tablespoons of Nutella smeared over your bread or toast is equivalent to 21 grams of sugar OR 5 teaspoons of sugar. Here…you may as well be having a mars bar on toast!

Two words – PALM OIL….and modified palm oil at that! Food Standards Australia and New Zealand allow palm oil to be labelled as “vegetable oil” and its presence can be even less visible to consumers as many of the more subtle components of a product like food colourings, flavourings, emulsifiers and humectants – are commonly derived from palm oil. One quick way to check is if the saturated fat content of a product is around 50% the likelihood of the vegetable oil being palm is high.

And Vanillin… sounds innocent right? WRONG. Vanillin is an artificial flavour that contains Monosodium Glutamate (MSG) AKA – E621. Pretty clever huh?

Then there is toxic GMO emulsifier soy lecithin added just to top it off…do I need to go on?

Well for all you nut lovin’ Nutella enthusiasts all is not lost! There is a much healthier (still naughty though, so enjoy in moderation 🙂 homemade version you can make at home AND you will know exactly what’s in it!


3 cups Raw Hazelnuts

100g Dark Chocolate (at least 80% cacao), melted (use dairy free chocolate for a vegan option)

2 teaspoons Pure Vanilla Extract

Pinch of Celtic Salt

Optional –

1 Tablespoon Macadamia or Hazelnut Oil

2 Tablespoons of Agave or Maple Syrup


Spread your hazelnuts on a large baking tray lined with baking paper. Roast the nuts at 180 degrees for about 10-12 minutes, or until nuts have browned and you can rub nut skins off. Often they are fragrant at this point.

Remove them from the oven and cover with a tea towel. Rub the nuts roughly until skins come off. Don’t be too fussed if they all don’t come off (My first time at this I was lazy and didn’t remove the skins, it just makes a coarser/grainer spread).

Throw the roasted nuts into a food processor/blender. Blend until a smooth butter. Add the melted chocolate, vanilla and salt. Pulse until combined.

If this is not sweet enough you can add 2 Tablespoons of Agave or Maple Syrup, but you need to add in 1 tablespoon of Hazelnut oil to soften the mixture and prevent it from going stiff.

Place in a jar and keep at room temperature for easier spread-ability (Keeps for approximately 2-3 weeks)