How good do creamy Nutella Popsicles sound? Freakin good, but not as good as Peanut Buttery Nutella Popsicles! 😛

I’m excited to share this simplified and healthified homemade Nutella recipe with you. You can spread it on toast, dip in some fruit, or even spoon it straight from the jar. I wanted to try something a little different with my homemade Nutella and figured popsicles were a perfect idea since the weather is warming up. I also had some coconut cool whip in my fridge, which is meant to be put to use for something cool anyway, right? Right.

For the Nutella:

  • 2 cups raw hazelnuts
  • 1/4 cup cacao powder
  • 1/4 cup vanilla almond milk
  • 1/4 cup agave or pure maple syrup
  • Small pinch of salt (optional)

Method for the Nutella:

  1. Preheat oven to 350 degrees.
  2. Spread out the hazelnuts onto a baking sheet, then toast in the oven for 7-10 minutes, or until darkened and their shells are beginning to loosen.
  3. Remove from the oven, the allow to cool for 1-2 minutes.
  4. Using a paper towel or kitchen towel, rub off as much of the hazelnut shells as you can, so that your Nutella will turn out smooth.
  5. Next, add the shelled hazelnuts into a food processor and blend until creamy, about 3-5 minutes
  6. Then, add in the cacao, almond milk, and agave and blend again until combined well and smooth.
  7. Taste and adjust to desired creaminess and sweetness.
  8. Store in the fridge in a Mason Jar or use to make popsicle recipe below!

For the PB & Nutella Pops:

  • 3 cups cool whip or coconut whip
  • 1.5 cups milk of choice
  • 1/3 cup Nutella
  • 1/3 cup all-natural peanut butter

Method for PB & Nutella Pops:

  1. Place the cool whip, milk, Nutella, & peanut butter in a blender and blend until smooth.
  2. Transfer to popsicle molds and freeze for at least 6 hours.
  3. Carefully, remove the popsicles from the molds and enjoy!

-Gianna Mary