Protein Nutella Recipe

A jar filled with dark brown protein Nutella spread. A gold knife is dipped into the spread, showcasing its smooth and creamy texture, enriched with a hint of protein.

Protein chocolate spread is a delicious and nutritious alternative to regular chocolate spreads. This homemade version is packed with real hazelnuts, protein powder, and cocoa, making it a great way to satisfy your sweet tooth while supporting your daily protein intake. With fewer calories and less sugar, it’s a perfect addition to your healthy lifestyle.

Print Pin

Prep Time 35

Total Time 35

Course Condiment

Servings Tablespoons

Calories 44

Protein 2

Ingredients

200 g roasted hazelnuts - (1.5 cups)
1 tablespoon vanilla extract
3 tablespoons cocoa powder
2 scoops chocolate hazelnut protein powder - 60g
2 tablespoons powdered sweetener of choice - I used erythritol
1 tablespoon olive oil - optional, helps with texture
8 tablespoons filtered milk - like fairlife or arla bob, skim
Pinch of salt

Instructions

Begin by roasting the hazelnuts. You can do this in the air fryer at 150°C for 12 minutes, OR in the oven at 200°C for 6-8 minutes, OR roast them in a pan on the stove for 6-8 minutes.
200 g roasted hazelnuts
Remove the skins from the hazelnuts once they’re cool enough to handle by rubbing them between your fingers. It’s okay if some of the skins are stubborn and stay on.
Blend the peeled roasted hazelnuts in a food processor until it is hazelnut butter. This will take about 10 minutes, starting at a medium speed, and increasing to full speed for the last 3 minutes. Occasionally scrape down the sides and under the blades as you blend. It will be the consistency of creamy peanut butter when it’s ready.
(Optional) Blend your sweetener with a hand blender in a jar until it is a fine powder, if it's not already powdered.
2 tablespoons powdered sweetener of choice
Add the rest of the ingredients except the milk and oil.
1 tablespoon vanilla extract, 3 tablespoons cocoa powder, 2 scoops chocolate hazelnut protein powder, Pinch of salt
Blend for about 5 minutes on medium-high speed, and then add the oil.
1 tablespoon olive oil
Blend for another 3 minutes. The mixture may become a little tough and sticky. That’s okay.
Drizzle in the milk and blend on high power for another 3 minutes.
8 tablespoons filtered milk

Notes

Use fresh hazelnuts: The fresher the nuts, the better the flavor and texture of your spread. Stale nuts can give a bitter taste.
Be patient when blending: It takes time for hazelnuts to turn into butter. Keep blending, and don’t add extra liquid too soon.
Adjust sweetness: Taste as you go and add more sweetener if needed. Powdered sweeteners dissolve best.
Texture control: For a thicker spread, reduce the milk slightly. For a runnier consistency, add a little more milk or oil.

Storage instructions

Room temperature: Keep the spread in a sealed jar in a dry place for up to two weeks. Stir before using if separation occurs.
Refrigerate for longer storage: Store in the fridge for up to a month. It may thicken, so let it sit at room temperature before spreading.
Freezing option: Freeze in an airtight container for up to three months. Thaw at room temperature and stir well before using.
Avoid direct sunlight: Keep it away from heat sources to maintain freshness and prevent oil separation.