This delicious smooth and creamy healthy homemade Nutella recipe is one of the most popular recipes I’ve ever posted, and for good reason!
The Best Nutella Recipe
Currently with more than ten thousand positive online reviews, this surprisingly easy Nutella recipe is definitely a huge reader favorite.
Super rich and creamy, it effortlessly holds its own against that famous Ferrero chocolate spread in the iconic red and white plastic jars at the grocery store.
And yet the homemade version also has fewer than half the calories per serving.
It’s much healthier than store-bought, without sacrificing any of the kid friendly classic chocolate taste that we all know and love.
Also be sure to try these Black Bean Brownies
Homemade Nutella
Just one spoonful of the thick chocolate vegan Nutella recipe, and you’ll absolutely never want to put the spoon down again.
Yes, it’s that good.
Unless, of course, you don’t like Nutella… is such a thing even possible?
Is there really a single person in this world who can resist that luxuriously rich and velvety hazelnut chocolate spread?
If true, please send me your spoon so I can happily eat your portion.
I’m nice like that.
Healthy Chocolate Hazelnut Spread
I didn’t specifically set out to make a low calorie Nutella.
It just turned out that way.
Unlike store-bought Nutella, which lists palm oil and sugar as the first two ingredients, this option is suitable for vegans or those with dairy allergies and is lower in sugar or can be a sugar free recipe.
It’s also high in Vitamin E, B vitamins, and healthy fats.
My first introduction to Nutella was in preschool, and it was love at first bite.
Back then, the spread wasn’t popular like it is now. All of the other children in my class thought I was so weird for bringing Nutella sandwiches to school, neatly packed into a lunchbox with the crusts cut off.
Day after day, they ate their boring peanut butter and jelly sandwiches, while I blissfully devoured a chocolate sandwich.
Needless to say, in just a few months I’d hooked all of my friends on this miracle hazelnut cocoa spread, and soon everyone was bringing Nutella for lunch, as sandwiches or a dip for fresh apple slices, strawberries, or bananas.
Vegan Nutella Ingredients
I gave up eating Nutella upon going vegan years ago. Vegan Nutella or gianduja brands, including Justin’s or Nutiva, do now exist, but buying them can get expensive.
Making your own hazelnut spread at home saves money, and you get to control exactly what ingredients to use.
For the milk: If you choose a nondairy milk such as almondmilk or coconut milk, the recipe can be naturally dairy free, gluten free, egg free, and soy free.
The sweetener: Use your favorite all purpose sweetener, such as date sugar, regular granulated sugar, or coconut sugar. Liquid sweeteners like pure maple syrup, agave, honey, or date syrup also work but will yield a much less creamy and spreadable result.
For a low carb or keto Nutella recipe: Simply use a sugar free sweetener such as xylitol or erythritol instead of the sugar. The low carb version will have just 0.1 net carbs per serving.
I haven’t tried sweetening the Nutella with stevia or allulose, so feel free to experiment and be sure to report back with results if you do.
The hazelnuts: Look for raw hazelnuts in the bulk aisle of health food stores or online. I’ve also seen them sold in bags at Costco. Feel free to sub unsalted roasted hazelnuts and skip the roasting step in the recipe instructions below.
If you can’t find hazelnuts at all, the spread can be made with almonds instead. The flavor will be different but it’s still tasty.
How To Make Nutella At Home
Gather all of the ingredients, and preheat your oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper. Roast the two cups of raw hazelnuts on the oven’s center rack for about 6 to 8 minutes.
Rub the roasted nuts together in a cloth or paper towel to remove the skins. Don’t worry if some of the skins refuse to come off.
In a high speed blender (like a Vitamix) or food processor (like a Cuisinart), blend the hazelnuts until they turn into a smooth butter.
Add all remaining ingredients, and blend on high for a few minutes until the texture resembles real Nutella.
Homemade Nutella Storage Instructions
Is using the oil instead of milk, the homemade Nutella is shelf stable and does not need to be refrigerated. It can be stored in a tightly covered container in your kitchen cabinet for up to two weeks. Or refrigerate for up to two months.
If using the milk, it’s best to store the recipe in the refrigerator, where it should stay good for two to three weeks.
After this time, to prevent the nuts from going rancid, you can freeze leftover Nutella. The texture will not be as smooth, but it still tastes great!
Is Nutella Healthy?
The main ingredient in store-bought Nutella is surprisingly not cocoa powder or hazelnuts. Palm oil and sugar make up more than 50% of the spread, which also includes skim milk, whey, soy lecithin, and vanillin (artificial flavor).
Two tablespoons of the packaged hazelnut spread with cocoa contain 200 calories, 11 grams of fat, 4 grams of saturated fat, and 21 grams of sugar.
Even if you use all regular sugar in the recipe below, it will still only have 70 calories, less than a gram of saturated fat, and under 5 grams of both fat and sugar per two tablespoon serving, making the homemade Nutella a much healthier option.
Recipes With Nutella
Other good uses for homemade Nutella include spreading it over toast or Vegan Pancakes, frosting cupcakes or adding a spoonful to hot chocolate, or eating it straight out of the jar with a spoon!
Above, watch the step by step homemade Nutella recipe video
Homemade Nutella Recipe
Ingredients
- 2 cups hazelnuts (240g)
- 1/4 tsp pure vanilla extract
- 1/4 cup cocoa powder
- 1/3 cup sweetener of choice (see above for options that work here)
- 1/4 tsp salt
- 1/2 cup milk of choice or 2 tbsp oil, optional
Instructions
- Homemade Nutella Recipe: If hazelnuts are not already roasted, preheat the oven to 400 F and bake for 6-8 minutes or just until they begin to brown. Rub them together in a paper towel to get the skins off. It’s okay if a few stubborn skins won’t come off. In a Vitamix or food processor, blend the nuts until they’ve turned to butter. (This could take up to twenty minutes in a food processor.) Then add all other ingredients except milk or oil and blend a long time until it’s smooth like Nutella! If desired, add in the milk or oil. Storage tips are listed above.View Nutrition Facts
Notes
Have you made this recipe?
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Madison @Peanut Lover Butter says
Yum! I bet this would be great if made with peanuts too!
Do you have any suggestions though, for someone with a weak food processor? I haven’t had much luck in the past in making nut butters 🙂
Barb says
do you have a hand-held blender? these also work really well, i’ve found, for many of Katie’s recipes!
Deb Z says
Get a BlendTec. Stronger and easier than a Vitamix . Made in the states. 8 year warranty. YOu’ll probably pass it on to the next generation. This machine can be bought for about $400. Often comes with a second jar (twister) which is terrific. Spring for it and you won’t be sorry. It’s literally a lifetime investment with a company that stands by their product. If anything is amiss, they will fix it with a smile.
HIGHLY RECOMMEND.
Margaret says
Vitamix is way better and higher quality, imo.
Marianneg says
I haven’t made any recipes yet. Looking forward to it. Thanks for the review of your Blend Tec. I am going to get one. I want to use/buy American made if I can.
Chocolate-Covered Katie says
If you do a lot of cooking, it really is worth investing in a good food processor. I’ve had my Cuisinart for over 7 years!
It’s better than wasting the money on ingredients that you have to end up throwing out because the cheap machine won’t blend it :(.
peanutbutterlover says
This question may sound like an oxymoron, but do you know of any affordable, but good quality food processors?
Thanks, and if not, I know what I want for Christmas NEXT year 🙂
Kim says
I have a black & decker. I got it from Walmart for $30. It’s really loud, but it does a good job. No idea if it will make the quality of nut butter that you are after, but it makes really good hummus.
Penny Lane Knight says
I purchased a Black and Decker at Target and I have made many Almond butters, cashew butters, hummus, black bean brownies, avocado pudding, and even made nutella tonight and haven’t had a problem. I think mine was like 40 bucks
Jamie says
How do you make avocado pudding???
Penny Lane Knight says
It’s a variation of Chocolate pudding, but you use 2 avocados, 8 soaked dates (i tend to use more) cocoa powder, vanilla extract and spin until it is smooth.
Anonymous says
What model of Black and Decker was it? Or any other recommendations under $100? I was sure that I’d have to spend $500+ on a Vitamix to make nut butters, so this is encouraging!
Amy says
I have a basic Ninja ($40) and it can make nut butters, spinach smoothies, great frozen drinks… have owned it about 5-6 years!
Casey says
The Ninja does this? That’s exactly what I have, but I always get worried when I’m blending for long periods of time, since it’s a pulse blender, because it gets really hot. I was afraid it was going to short out on me, but I guess it you’ve had yours for years doing stuff like this it should be fine. Do you just let it get hot or do you stop and wait for it to cool down?
Anonymous says
The Nutri Bullet (new version of the Magic Bullet) is AWESOME! I have a VitaMix, but use the Bullet to make nut butters (and morning smoothies, and sauces, etc.). It’s the BEST $99 (less 30% at Kohl’s!!) that I have EVER spent!
Anonymous says
Wow, I have a ninja and it won’t make nut butters or smoothies without having chunks; even after 3-5 minutes of blending. And the sucker does get hot! Saving my $$ for a Vita-mix.
Sandra says
My regular old magic bullet will make nut butters no problem! I have a $150 Ninja that will not do anything 🙁
Lauren says
My ninja is awesome. I make smoothies once or twice a day with lots of frozen stuff and spinach and it’s always super smooth very quickly.
Azjackie says
I have bought a couple good food processors from Walmart. One I had over 12 years until the lid cracked. It had been discontinued. You would have thought I lost my best friend. Even the manufacturer couldn’t believe it lasted so long without a problem. I use one every day. I have grown to a Hamilton Beach from Walmart and it is more powerful. I like it and for the price if it breaks it is easily replaceable.
Diana K. says
I love my Hamiltpn Beach. I have had it 3 yrs and use it for everything. Great for the price
Lisa Harris says
I just made this for the first time and it’s so delicious! One question though – how do I store it? Is it stable at room temp, or should I keep it in the fridge? Thanks for your amazing recipes! ?
Jason Sanford says
Probably because of the milk, it should be in the fridge.
Irene says
I am a proud owner of a Thermomix!! It is worth every penny:)
Hannah Brayshaw says
Me too – best investment ever in the kitchen. Does everything. Mines going on 13 years without skipping a beat.
MaryAnn Coy says
My recommendation to any blogger would be invest in a Vitamix, they are worth every. Penny ! Yes I paid not quite $500 but that was over 25
Years ago. I saw their Infomercial after Johnny Carson having carried my fifth flaming blender out of the house to continue immolating itself on the sidewalk. All 5 were all major.brands including a Black & Decker. Everyone died while I was making Pesto They could not handle whole almonds! I won’t spend $16.00 for Pine Nuts, & needed 20lbs for the massive crop of basil coming in.. I will pay for good commercial quality equipment, they were offering me what I had used in restaurant kitchens. Granted the Vitamix I have is all steel, including the cup & the base resembles a toaster & can grind even wood at any speed.. it has never even slowed during a big processing job. 30 pints of pesto ina handful
of days & it never slowed, never bound, only once has it’s onboard circuit breaker kicked over. After batches & batched of tomato purée I took a break, then returned with a small pitcher of water to swish it out & clean the spigot. Before my next project, tomato paste into ketchup.. I turned it on to a clang Bang racket as it ate the woodpusher I forgot to take out. The circuit breaker blew. & the the chamber was full of wood pulp. No scratches, no dents, the blades were as sharp as ever, the Motörhead wasn’t even warm. After cleaning the mess out . I made ketchup for 4 hours, the powered up my pressure canner to process Purée & Ketchup until sunrise. Much cooler then doing it during the day. There are things I would never trust to my food processor, not because of the motor, but because the blades dull to the butter knife level. They cost a fortune to replace. It doesn’t matter the brand they all purchase blades from outside vendors. Probably manufactured in China. The steel is low quality & doesn’t hold an edge. Things I won’t process, go into the Vitamix. I have send the latest 2 models with small clear pitchers & small motor heads. Try to find a commercial model even reconditioned they are better. As force hand Blenders, not for nut butter. They do have a 500 watt motor with a power burst button. They are meant to chop small amounts of Nuts for cookies or brownies. Soft Nuts like walnuts, pecans, maybe pine nuts at a low speed. But for hard & roasted nuts like Brazil’s, filberts, hazelnuts, chestnuts, or black walnuts for butters.! Batch them in the food processor pulse until finely chopped then go for a purée. Save the hand blender for polishing off a soup or stew, they are a powered version of our whisks, a convenience, easy on arthritic shoulders like mine. Respect their limitations, if I want a smooth silky Bisque , my hubs brings the Vitamix to the counter, it’s only 2 negatives ever ! It weighs a ton & inconveniently stands about 3 feet high. Regards from Boston MA — Katie just found you tonight – we don’t do dessert often but healthy is what We need.Thanks!
Amber says
Personally I recommend a Blend Tec. It’s about $200 less expensive than a Vitamix, has blades that won’t cut your fingers, plus my personal 9- year old BlendTec works better than my mom’s 1- year- old Vitamix.
Bp says
Is it a must to take the skin off? Kinda hard to do.
Pam says
My first Cuisinart lasted 32 years, the motor was still good but they stopped making the bowl for my model. My newish one is now 10 years old and still works like a charm. Often see them on sale as we get close to Christmas.
Kal says
I’m not sure about an exact model, but I know Cuisinart has quite a big range and you’ll probably find something that works for you. I think they had a decent one for about $80, but their high-end models are over $200.
Renee-Ann says
I have to agree with you, Katie. When Mom passed away, I ‘inherited’ her food processor. Not sure how old it is, but I’ve had it since 2011 plus the x amount of years she had it. It’s a Braun, another great brand, and still works like a charm. Only has one speed and pulse. But I wouldn’t trade it for the world. I do a lot of baking so I need good tools.
Thanks for such an amazing blog. I love trying new recipes and this is a great place to find some. Blessings,
Renee-Ann
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Chrissy says
Used oil version and made it in my vitamix and it was great! Next time I make I will dial back the oil a bit as it was looser than I wanted.
Question, have you tried canning this so it lasts longer on the shelf?
CCK Media Team says
Hmm it sounds like a great experiment, but we have never tried!
Debra says
I don’t have a vitamix, So I’ll use my Cuisinart which is 45 years old!!! I hope it grinds my almonds smooth enough, since I can’t use hazel nuts. The skins would not rub off of the almonds after roasting. I’ll post with results later.
Anonymous says
The Nutri Bullet (new version of the Magic Bullet) is AWESOME! I have a VitaMix, but use the Bullet to make nut butters (and smoothies, sauces, salsas, etc.). It’s the BEST $99 (less 30% at Kohl’s!!) that I have EVER spent!
Harriet says
I’ve made this Nutella before, and I have an oscar that is 20 years old or something! I find the taste is fine, but it IS a tad grainy… 🙁 I’m making some now, and I’m going to make hazelnut meal first in a spice grinder, then try making butter. Wish me luck!
Peter says
Great recipe. For the sweeteners, I use powered erythritol mostly, combined with some maple syrup, to keep the carbs down. If you use all allulose, expect to have much stomach discomfort, whereas erythritol causes none. Allulose should only be combined with other sweeteners in small amounts.
Jeanette L Duval says
I am confused. I use allulose all the time because it acts like sugar in both volume and chemical reactions (making and caramelization) when I started using it a lack of Digestive issues was the reason it was suggested and I have never had issues… Can you please list your source as I help people with keto who have other health issues and any information would be helpful, thanks.
Victoria (District Chocoholic) says
Nutella is gross. The #1 ingredient is sugar, and #2 is palm oil. Nasty.
Anonymous says
I’m with you on this, Nutella is disgusting. I can’t stomach how sweet it is.
S. Madly says
Why would you even bother to post this comment?
Anonymous says
You have no soul.
Anonymous says
hahahahaha ^^^^^ amen to that. Nutella is the nectar of the gods!
Anonymous says
Yes, it has too much sugar (which is why I am looking to make my own anyway)…but the palm oil is actually a GOOD thing. Tropical oils (palm, coconut) are good for you. Canola oil, soybean oil, hydrogenated oils…they’re all bad for you. Why have we been told that they’re good for us?? Because that’s where the $ is for farmers in the US. I will only use fats that can turn solid. (Butter, coconut oil & olive oil (will turn if kept cool enough)… and I only use olive oil about 10% of the time and never for skillet cooking (it oxidizes at high temps, goes rancid). So before people go batty over fat content, dig a little deeper… most of what “they” have told us is wrong. Nobody has *ever* proved that saturated fat is unhealthy!!!
threenorns says
you’ve got that 100% correct.
saturated fats are needed to make testosterone and bile. contrary to popular opinion, the science now shows that satfats do NOT contribute to high cholesterol. overeating on a regular basis, eating too much artificially processed food, not eating enough whole-grain and other high-soluble-fibre foods, and sitting on your butt all day is what creates high cholesterol.
Claire says
The issue I have personally consuming palm oil has nothing to do with it’s nutritional value and everything to do with the methods by which it is produced: mass rainforest deforestation, impinging on the habitats of native animals such as orangutans…
While hydrogenated oils (i.e. trans fats) are bad for you, the idea that unsaturated fats can be better for you than saturated is not unfounded- it’s basic chemistry. Non-animal derived saturated fats (such as coconut oil) are definitely better than butter, lard etc though. To work by the doctrine of ‘if it can’t turn solid, I won’t eat it’ is pretty redundant as any lipid will solidify if cooled enough- the ‘straight’ molecular structure of saturated fats simply allows them to do so at approximately room temperature.
crosswind says
Agree — it’s very very sad what is happending to orangutangs. I see many stories shared on social media & photos of starving orangutangs showing up at villages starving after their trees were cut down. Some have their babies clinging to them and NO FOOD. They eat Palm FRUIT, which are being chopped down for OIL instead. Some of these orangutans are tied up and tortured in the villages. We need to use LESS PALM and palm free recipes. Coconut is def better.
MaryAnn Coy says
Oskar was a Sunbeam brand a wedding gift with its attachments from my parent. Good little machines. A small cup processor but really tough. The best juicing machines I ever used . Mine lasted nearly 20 yrs then go a Sears at a yard sale for $10.00 that went for 15 odd years, then died while chopping dried apricots for trail mix. I wish I could get another Oskar just to have the juicer again. The Vitamix is great but the rinds have to be removed they make lousy tasting smoothies, I know that.. Vitamix will happily purée them but doesn’t make rinds taste too.good. For give my spelling & imperfections but I can’t see what I’m writing so cannot proofread it. Regards MA from Boston, MA.
Renee-Ann says
MaryAnn, have you tried the Breville juicer? I find mine totally amazing. For smoothies, however, I use my Oster blender. House warming gift in 1993, I had it a solid 25 years. When it came time to replace it earlier this year (the motor finally died), I wanted nothing but Oster for a blender. It has so many functions such as dual direction technology, frozen drinks, smoothies, food chop, salsa, has low/med/high speeds and low/high pulses. It is an amazing little machine. 🙂
Renee-Ann
Deb Zak says
Thank you Claire. I agree. Palm oil is killing off orangutans and other animals. It is not good for you or the wildlife. Don’t think it’s great. It’s bad news. Avoid contributing to this problem by buying anything with palm oil.
chelsea says
Palm oil isn’t very sustainable and harvesting it is causing massive deforestation. (https://www.facebook.com/photo.php?fbid=456211624396546&set=a.282205955130448.74651.246318675385843&type=1&theater0)While saturated fats are good for you in moderation, it’s much better to use coconut oil. Maybe you should dig a little deeper into the environmental impact of your decisions before lecturing others.
Anonymous says
Word!
kYANNE says
http://www.saynotopalmoil.com/palm-oil.php
Palm oil is a type of vegetable oil which has a very high content of saturated fat. It is derived from the palm fruit, grown on the African oil palm tree. Oil palms originated in West Africa, but can flourish wherever heat and rainfall are abundant. Today, almost all palm oil is produced in, and exported from, Indonesia and Malaysia; but most of the time not using sustainable measures.
Thousands of kilometres of pristine rainforest is slashed and burned in order to make way for oil palm plantations. Many orangutans and other animals are killed in the process, for the production of palm oil used in many of our everyday foods and products. This large-scale deforestation is pushing orangutans to extinction, along with many other native species of Borneo and Sumatra.
John says
Some saturated fat is needed, but the massive amounts consumed by most of western culture is unhealthy. The comment that saturated fats have never been proven unhealthy is fairly unenlightened. For instance, saturated fats bind to receptors (Toll-like receptors (TLRs) and oligomerization domain containing proteins (Nods)) which are two major pattern recognition receptors (PRR) involved in how our bodies defend against bacterial infection. This causes an inflammation response implicated in cancer, diabetes and atherosclerosis.
So, dig a little deeper. Its complex but too much saturated fat is unhealthy.
shalom says
Saturated fats, even animal based ones, are very healthy even eaten in large amounts. Contrary to what you have said, it is the polyunsaturated fats like canola (which is made from a toxic plant by the way) are the contributors to inflammation and diabetes.
I control diabetes by diet only (no meds) and have done a lot of study on the topic so I can better manage diabetes. I use almost exclusively saturated fats (and a lot of it) mostly butter, some coconut/palm, some home rendered tallow/lard (to avoid the trans fats) and my cholesterol levels are lower than they were when I was using canola and vegetable oils. I do use a small amount of olive oil occasionally.
Body organs including the brain and the heart need saturated fat to be healthy. A heart surgeon among others have said that is inflammation not cholesterol that causes atherosclerosis. He has seen the evidence. The reason they though it was cholesterol was that the inflammation causes the cholesterol to stick. The study done in the 30’s that claimed coconut oil (which is almost pure sat fat) was bad was actually done with hydrogenated coconut oil (trans fat). There are islands where coconut oil was used exclusively and they had very low heart disease and diabetes, …. When they started eating the western poly-unsat fats these diseases sky rocketed.
Mama B says
Not the palm oil they use…Its palm kernel oil. Not good.
Gem says
The palm oil used in commercial Nutella is hydrogenated, or they changed the wording to “modified” to be more discreet, transfer heaven. Not to mention deforestation some people care more about.
Cheryl says
Thank you!!! you took the words right outta my mouth. And for the other posters… Palm and Palm kernel oil are fine too as long as they’re not hydrogenated or modified (with the exception of the harvesting of palm oil and deforestation… that’s bad!)
Del says
Palm oil is not a good thing. For humans it is nutritionally ok but the cost to other species on this earth is truly appalling. Just google about palm oil production and orangutans. Prepare to be really shocked and incredibly upset at what we are doing to our very close relatives.
Stephanie says
I’m no kin to the monkey (or orangutan)! 🙂
Brandi says
Um… unless you just don’t believe in Science, you do realize that we humans evolved from apes right?!
muswellmummy says
Palm oil is destroying tropical rain forests because it is a cheap ingredient used in loads of processed foods. Farmers burn down the rain forests to grow palm oil to satisfy the cheap processed food diets of those of us who live in the West. I don’t care how ‘healthy’ it is for us diet-and-nutrition-obsessed Westerners, it should be avoided for environmental reasons. If you can pick and choose your ingredients, you should shop ethically.
Marian says
Palm oil is terrible for the environment. I boycott it whenever it is an ingredient. Forests are being destroyed to plant the palms and with how much palm oil is used in processed foods, especially baked goods, the results are devastating. It is destroying the habitat of gorillas. Please stay away from palm oil and insist that manufacturers do the same.
Deborah T Christiansen says
As Muswellmummy and others have said, one of the reasons some people choose to make their own Nutella is because it is not environmentally friendly. Palm oil should be avoided at all costs because of the devastating deforestation it causes. Check this ad out, which has now been banned due to its ‘political’ content being in contravention of advertising standards: https://youtu.be/TQQXstNh45g
Also, for those who find it too sweet, you can adjust to suit your taste. Finally, why do your pictures make the spread look grainy, did you split the chocolate or did you not grind the nuts very smooth? Part of the pleasure of it comes from the creamy texture, so I don’t find the picture very appealing.
Castledark says
sorry mate that’s NOT true.
saturated fat blocks arteries.
yes particularly the sat fats in meat & dairy
but unfortunately… ALSO… those in coconut butter/oil & palm oil.
saturated fat is the number one cause of cardiovascular probs…which is a leading cause of heart attacks/strokes/premature death.
there have actually been a MULTITUDE of studies done proving this.
i cant list them all here, but u know who DOES list them?
Dr Michael Greger.
he founded nutrtitionfacts for just this kinda thing.
HELPING people get to the bottom of all the confusing rumours/stories/lies that are floating around re WHAT FOODS ARE HEALTHY AND WHAT FOODS ARE NOT.
Nutritionfacts is a NON-PROFIT website where u can ask any kind of food /diet/ nutrition/health/weight loss questions AND ACTUALLY GET THE TRUTH, with the proof provided and all studies cited.
Aggie says
ABSOLUTELY CORRECT!
PinkPamperedChef says
The unhealthy part of palm oil is what it does to this planet! They are burning down huge parts of the rainforest to plant palm oil plantations. Releases all that stored carbon to the air and kills the biodiversity. Palm oil is one of the worst things we eat for this reason.
kat says
Isn’t the point of this recipe to make it home?.. So you don’t have to put sugar in it if you don’t want to?.. Or any oil? -_- I don’t understand the reasoning that went behind your comment… You make no sense gurll
Amra says
Instead of sugar use carob powder. Carob has many health benefits! The real nutella had msg, it’s under vanilin. I use coconut oil and almond milk.
Rachel @ EdibleHTX says
I WISH I felt this way – I can’t buy the stuff or I spoon it out until it’s gone!
Amber says
Isn’t that the whole point of coming on here to make your own?
Jennifer says
I think I might have to buy some hazelnuts on the way home… 🙂
Thanks, Katie!
Gina @ Running to the Kitchen says
I’m in love. After I finish my $9+ jar of Justin’s chocolate hazelnut (pretty much Nutella by a different name) I’ll be making this. I’m guessing I’ll be saving some money too! 🙂
carmen berkey says
hey! i am sooo glad you’ve come up with this! My kids looooove nutella so i cant wait to try it out! Could you use coconut oil as a sub for the oil you think? Also would it work in a vitamix?
Chocolate-Covered Katie says
Yes, coconut oil will be fine! 🙂
I haven’t tried it in the Vita. If you (or anyone reading this) try it, please let me know if it works!
Joy says
I’ve made peanut butter in my Vita so I’m sure this would work. I’ll try it soon and let you know!
Laura says
I’ve made vegan nutella in a Vitamix & it works GREAT! can’t wait to try your version!! 🙂
Kristi says
Ditto – worked like a charm! And it tasted AMAZING! It’s my go-to gift for people, lately 🙂
Deborah T Christiansen says
Gifts! Great idea.
LJ Grant says
Hey y’all… I have a Vitamix, have had it for years. You say you made this in your VM’s? How on EARTH did you get it OUT of the container? If there is one thing I’ve come to loathe about my VM and using it (though of course I still do!) is that it’s so bloody difficult to get what I make out of the bottom without having to wash it down the drain. My best results come from a rubbery/silicon spatula.
Does anyone have any better suggestions? I’d love to try this… never had Nutella, but was at a friend’s place and saw the ingredients. Blech… but I’m afraid to waste so many hazelnuts to the irretrievable pit of my VM carafe.
Help!
Barbara says
The best thing to do after making Nutella in your vitamin is to make a smoothie or Nutella milk afterwards! That will get it out from under the blades. I’m in the pricess of making it now and planning to do just that. I took a class once where they used what was left in the vitamin to make smoothies after making nut butters or dressings after making hummus and dips, leaving what was left in there before washing it. Also, easy way to wash it and dissolve what’s stuck is putting hot water and dish soap in and running it. That’s what Vitamix recommends.
Julia says
I’ve made it in my Blendtec and it works very well.
Danielle says
Just made it in the vitamix this afternoon. It turned out great! Still not quite as creamy as the original, but that’s ok. I think the homemade version tastes just a little bit nuttier than the original as well, but that could also be because I used almond milk. Either way, it’s DELICIOUS!!
Castledark says
yep. my vitamix makes this heavenly nutella no worries.
Jeff Hilbrecht says
Will it work in a vita mix? Are you kidding?! Those things are so incredible you can practically put rocks in them to make your own sand! LOL
Castledark says
Amen!
Yvonne says
I LOVE nutella! I’m excited to try this as we make vegan crepes all the time and nutella used to be a favorite of ours–until the no dairy thing. I ate nutella like peanut butter when I lived in France–because I missed peanut butter but nutella was an amazing replacement. So excited to try this!
Barb says
When I was abroad i ate nutella by the spoonful. I ate so much of it while I was there, I haven’t touched it since I’ve been back in the states (about 3 years now!) your post has made me crave it again and I can’t wait to go buy some hazelnuts!
Juliane @ C'est moi à Paris says
So much healthier than the nasty Nutella!
Rose says
This is actually incredibly exciting since I have more than once sat down to a jar of nutella with nothin’ but a spoon.
Did you use a dark cocoa powder (e.g. Hershey’s dark)? I’m curious as to how using simply an unsweetened cocoa powder would affect the taste, since I tend to find it makes things taste like chocolate cake rather than chocolate chocolate 😉
Sarah M says
I used Hershey’s dark and I love it!!
Chocolate-Covered Katie says
I used unsweetened (regular)… but after reading Sarah’s comment, I want to try dark someday!
SugarFreeMom says
I loved Nutella has a kid AND adult, but said goodbye about 8 years ago when I knew I had to cut out the addictive sugar in my life. Thanks for this great recipe. I will definitely be trying it!
Melanie says
I think you just made my decade!
Elisabetta says
Ehh, of course I’ve tried Nutella! When I was young I loved it -and actually I still love it, even if I don’t eat it anymore because it’s too fat and unhealthy… I like your vegan version but I definitely don’t wanna try it cause I don’t want to become Katie’s Nutella addicted, I like my skinny aspect! By the way your recipe is gorgeous!
Annie @ Naturally Sweet Recipes says
This looks delicious! I’ve been thinking about trying to make my own for awhile now, I’m excited to try yours! I love Nutella! 🙂
tea-bagginit says
i’ve only tried nutella in crepes (back in my college-sweet-eating days) 🙂 i don’t have a huge sweet tooth, but i bet my bf will love these!
Celina says
OMG. I can’t wait to make this!! I’ve tried a different version, with no success. Sounds like the milk will make it better for sure! And I’d also be curious to know if using coconut oil and the Vitamix would work…
Tiffany says
Personally I am too addicted to sugar so this month I have gone off “intentional” sugar. I’m not fanatically reading labels, but not grabbing for the cookies and ice cream like I did all last month! I was just looking at the jar of nutella last night that my kids love so much and wishing it didn’t have so much sugar so I can start limiting their sugar intake as well. They won’t eat the Justin’s brand. I am so happy to see your post this morning and try your version with them, thanks so much!
Qi Ting @ A Dessert Diet says
Looks great! I wish I have a food processor to make this! Maybe I’ll just use ground hazelnuts and try blending them…:D
L. says
I’ve tried two different (blogger recipes) homemade Nutella recipes, and both were busts. They were so gritty! But yours looks smooth and amazing. I am thinking the third time’s the charm!
And the photos are BEAUTIFUL!
K says
What kind of food processor do you have that grinds a nut butter as smooth as this?! We just moved overseas with none of our kitchen items, so please let me know, I’m in the market 🙂
Chocolate-Covered Katie says
Mine is actually pretty old! It’s a Cuisinart, and I highly recommend them. I’ve had it 7 years, and it still works great!
Rebecca @ Naturally Healthy and Gorgeous says
Nutella is soooo good! Thanks for this!
Heather @ Better With Veggies says
Yum – what a great recipe to create! I had Nutella for the first time when living in Germany for the summer in college – I actually brought home a whole Nutella cookbook. I’ll have to try this recipe out, what a great way to spice up peanut butter & banana sandwiches – add an extra spread of nutella. Yum!
Sarah @ See Sarah Bake says
I love nutella but I literally start laughing at the commercials that claim how healthy it is. Now I have an actual, pseudo-healthy alternative, I’ll never go back!
Beth @ Tasty Yummies says
YUM!!! I wonder if I could use coconut sugar instead of regular sugar. Gonna have to try it out 🙂 Thanks for sharing.
Anonymous says
Beth- good idea with coconut sugar, I’m going to try it that way too.
Jess says
Subbing with coconut sugar is a success 🙂
Laura Agar Wilson (@keephealthstyle) says
I made a raw version of this a little while ago and it was incredible! Just hazelnuts, raw cacao, agave and a little rapeseed oil. So addictive!
Rachel @ Eat, Learn, Discover! says
You are my new favorite person! I have tried so many times to make vegan nutella, and it always turns out gritty or too sweet, but never right. For a while I would eat nutella by the spoonful, but my body certainly did not thank me for all that sugar. Now I can =D (in moderation, of course)
Ashley says
I started eating Nutella about three years ago and I am addicted! My fave way to have it is on a granola bar or graham cracker for a sweet treat. This recipe looks amazing!
Melissa says
You are genius, Katie! A GENIUS!!! That picture last night was such a tease! 😉
Kim says
OMG!! I LOVE Nutella, so I must make this! I first discovered it in 7th grade on a class trip to Europe, where it was part of our standard English breakfast each day (served with a croissant…swoon). One question though…how long does this keep? Does it need to be refrigerated??
Chocolate-Covered Katie says
I’d fridge it, for best freshness. And I actually just made mine last Friday, so I can’t say how long it lasts… it’s lasted this long, at least ;).
Kim says
Oops…guess that was two questions! haha
Lisa says
yum! this looks so good. Im not a HUGE fan of nutella, especially after I found out it has more sugar than frosting (thats nuts!), but I do like it every now and then 🙂
thanks for a swap!
Mara says
I’ve tried many times to make home-made Nutella, used online recipes and did my own experimentation, and unfortunately and predictably it is never as good as the real thing. I am not a fan of Justin’s butters, and I have tried a recipe identical to the one you posted and it was a disappointment. =[ I don’t think “healthy” Nutella is possible for me – I love the taste BECAUSE of all the unhealthy that makes it magical!
p.s. Trader Joe’s has an almond butter version (non-vegan) that tastes JUST like Nutella, pretty much because it has all the ingredients as Nutella but almonds instead of hazelnuts. It is just as difficult to put down! =P
Chocolate-Covered Katie says
I sent you an email! Let me know if you didn’t get it :).
Mara says
And just to clarify, I made up a fake nutella recipe that was JUST like yours – using either freshly roasted and ground hazelnuts (a pain!!) or hazelnut butter, which is easier, with almond milk as well. Since I tried very many combinations I stumbled upon one that is using exact proportions as you – maybe great minds think alike!!
I am sorry if my comment was ignorant and made it sound like you copied someone else’s recipe – I have seen that you NEVER EVER do that and I would hate to, even unintentionally, make it sound like so. =[
Mara says
And just to clarify, I did not in any way mean to imply that you copied someone else’s recipe for “nutella.” I experimented with many ingredient variations in my search for the perfect combination and I stumbled upon a recipe with exact amounts as yours – maybe great minds thing alike!!
I am sorry if my comment was ignorant and implied what I know through reading your blog that you NEVER EVER do – take other people’s recipes without giving them credit, and I would hate to, even unintentionally, make it appear that’s what I meant. =[
Erin says
I am so excited to try this, Katie! Thanks! I loooove Nutella and would dip anything in it. My friend and I once tried white cheddar rice cakes in it… it wasn’t actually too bad. It was then that we decided Nutella makes anything great. 🙂 I can’t wait to see all the recipes you come up with!
Taylor says
Does anyone know if this will work in the Magic Bullet Blender?
I just got one for Christmas, so I’m not sure what it’s boundaries are. 🙂
Chocolate-Covered Katie says
I doubt it. It wouldn’t be strong enough to process the raw hazelnuts.
Carrie says
Do you how long will this keep? Thanks for sharing!
Chocolate-Covered Katie says
I actually just made mine last Friday, so I can’t say how long it lasts… it’s lasted this long, at least. 🙂
Kat @ a dash of fairydust says
That reminds me of Justin’s Chocolate Hazelnut Butter…Which is indeed better than Nutella and a lot healthier 😉 Your recipe sounds at least as good as Justin’s though,I love how creamy it seems to be! Because that’s the only thing I don’t like about Justin’s – it is so hard!
Danielle says
I only recently tried Nutella for the first time, and I don’t know why it took me so long. I’ve been tempted before, but I’ve always been iffy about hazelnuts. I saw a snack serving of Nutella with ‘breadsticks’ (the crunchy biscuit/cookie type of breadstick) so gave it a try. And it was glorious. But I’m still afraid of buying a jar of Nutella, for a completely different reason now. 🙂
Kaleigh says
Well, since you asked I’ll go ahead and tell you that I don’t like Nutella
O—— <— Here's my spoon, go for it! 😀
But good for you for making your own version!
Kelly J. R. says
Have I tried Nutella? LOL. HAVE I EVER! One of my favorite snacks is dipping banana chips in Nutella. Thanks for the recipe. I’ll definitely try it out!
PS – I made your Cookie Dough Truffles over the weekend. You were right, they don’t last very long in the fridge (because they are so delicious!)
Chocolate-Covered Katie says
Aww yay!! I am so happy you tried them!
Ashley @ My Food 'N' Fitness Diaries says
oh my goodness gracious, this looks heavenly! i LOVE nutella. so much that i rarely ever buy it because otherwise the jar will be empty within a couple days. 😉 i love how this recipe is lower in calories and sugar! can’t wait to try it out!
SimplyyMeghan says
I am a nutella fanatic!!! I cannot wait to try this recipe…actually I can’t wait to try all your recipes haha getting your new recipes in my inbox is literally one of my favorite parts of the day! Thank you!
Katie @ Peace Love & Oats says
I LOVE nutella! I discovered it in middle school during French class! Haha my teacher would bring it in with a baguette for celebrations! I love that your version has less sugar!
Superfood Babe says
I just made this
So Yummy!!!!! thank you Katie
This for me made 2 jars, but only 1 and a half made it into the jar 😉
Colleen says
Oh, thank you, Katie! I mentioned I tried this, but I was going for a “fudge baby” as you say, and it just wasn’t happening. Chick peas, wow! SO cool if this tastes like I hope, and think, it will! Maybe I can even convince my hubby to enjoy it! He is not into all the messing with healthy dessert recipes that I do. I saw the milk in the Nutella ingredients, and I think that will do the trick! SO excited!! Thank you! Just when I think you’ve thought of everything, and there you go again! AMAZING!!! Wahoo for you! Enjoy your yummy treat!
Kayleigh says
THANK YOU KATIE! 🙂
Heidi @ Food Doodles says
Yummy! That looks perfect! I’ve tried to make homemade nutella before but the texture wasn’t nearly as nice as yours. At least it tasted delicious – can’t wait to try again 😀
Lauren @ Oatmeal after Spinning says
I made a version of this last week in my Vitamix- but I just combined hazelnuts and dairy-free chips. It was way too think and wouldn’t reach the right consistency, so I added some canola in. However, whenever I do that, I find that the canola oil takes over the entire flavor and leaves a bad aftertaste.
I’ll have to try your version next…
I’m a big fan of Justin’s chocolate almond butter- or the chocolate peanut butter that you grind at Whole Foods (which is just honey-roasted peanuts and chocolate chips!)
Jess @ Keeping It Real Food says
I love Nutella, but since finding out I’m allergic to hazelnuts, I’ve had to avoid it. So it goes.
Anna @ The Guiltless Life says
You’ve made me so happy with this! Mainly for the sugar issue – I really can’t have simple sugars and so miss nutella on pancakes! I can’t wait to make this – the lower calories also is an added bonus!
Terri says
I LOVE NUTELLA on just about anything….my son-in-law and I like to try to come up with new ways to use it. I have to go out and get some hazelnuts now to try this recipe.
Btw…I just had to replace my 1st Cuisinart only because of the plastic bowl cracked where it interlocked together. The motor still works!…..Lol……it lasted for 28 years!
This new one’s design is better!
Can’t wait to make this and try it out!!! Your pics are awesome!!!…(they make me drool) …lol
Thanks Katie 🙂
Nessie says
Katie, you are my new favourite person. I can’t tell you how much I missed Nutella since becoming a vegan. I can’t wait to whip some of this up!
Ashley Holm says
Keep it coming Kate! We (yes I speak for the others that frequent your site) love your recipes! I’m allergic to milk and chose to eat mostly vegan, thank you! Thank you for giving us options to have a similar diet to those that can eat the alternatives.
sarah says
Looks like I need to go out and buy some hazelnuts today!
Julie H. of Spinach and Sprinkles says
I love your recipe! It seems so much healthier than nutella- it is such a delicios treat though. I am wanting yours like crazy now! Mmmmmmm!
Jamie @ Don't Forget the Cinnamon says
I hate to admit it but I am “that girl” who doesn’t particularly care for nutella 🙂
Jade C says
Oohh, well done Katie!! I might have to give this a go soon ;), thanks!!
Also, I emailed you the other day and was just wondering why I hadn’t had a reply – did I get the email address right?? Thanks again for the recipe, it’s awesome!! Will let you know the results when I’ve made it – possibly tonight!! (( oohh, then it could go in my oatmeal tomorrow morning :D!!))
Jade C.
Chocolate-Covered Katie says
Hi Jade,
Yes I did get your email :). I get a scary amount of emails every day (not to mention questions left as comments or on facebook or twitter), and there’s just one of me, so it takes me a while to answer all of them and I never actually am caught up. But I will answer you when I get to yours!
Jade C says
Thanks Katie :).
Emily @ Glitz Glam Granola says
Oh my gosh, this looks fabulous!! I love PB&Co Dark Chocolate dreams but recently had nutella and remembered just how amazing that stuff is! I went to a restaurant that had it out as an option to put on toast and you better believe i went and got myself a spoonful! I love that this is lower sugar though! I need to make this asap!
kcrean88@gmail.com says
Oh em gee I am soo making this and probably not sharing with any member of my family!
Louice says
This is heavenly, Katie!! I was looking for something to replace using peanut butter as a spread because I’ve become peanut intolerant, and this is just the thing! It’s delicious, and much more healthy than the stuff you find at the store. I nearly crammed the whole thing down five minutes after making it! Just wondering, how long do you think this will hold in the fridge?
Chocolate-Covered Katie says
I made mine on Friday, and it’s still good… but I can’t really say how long it’ll last since it hasn’t gone bad yet ;).
Erica @ For the Sake of Cake says
Better than Nutella?! That’s a bold statement! You’ve never steered me wrong before though! 🙂
Heather @ Run Eat Play says
I tried Nutella for the first time about a month ago and I don’t know what took me so long to try it! It’s delcious!
Alex@Spoonful of Sugar Free says
I tried nutella once a LOOOOooooong time ago, and did not like it. I can’t remember why I didn’t like it, but it was probably because it is way too sweet for me. I like mixing cocoa powder with almond butter to make a sort of bitter nutella spread. Will have to make “the real thing” with hazelnuts, though.
Ruby says
I eat Nutella by the spoonful, YUM! Can’t wait to make this when I get home!
Averie @ Love Veggies and Yoga says
Looks great and Evan made Nutella, too, today. Must be something in the water supply. Or chocolate supply 🙂 I’ve been making chocolate nut butter with cashews and coconut for a few years and it’s great and Nutella has always been a first love. From the time I was about 7 years old and had my first spoonful!
Laura Agar Wilson (@keephealthstyle) says
Chocolate cashew butter sounds amazing! Obviously I’ve came across choc peanut and almond butter but choc cashew butter? That sounds amazing, cashew butter is one of my faves! I’ll be trying that for sure!
Julene says
I absolutely *love* Nutella – but I’m curious how this would come out if I used all Stevia. I’ve been trying to cut back on sugar. Can anyone offer some insight/have you tried it?
Ann Marie says
Hi Katie, This looks AWESOME and am excited to give it a try! It doesn’t specify in the recipe but I assume since it has almond milk in it that this recipe should be refrigerated once it is made??? It also doesn’t specify how long it will last but manufacturers usually recommend using milk within 7 days of opening so I would also assume the same would apply here. Is there anything you could recommend to replace the almond milk(not a fan of the shelf-stabilized milk they sell in the stores) which would give this homemade Nutella a longer shelf life?
Chocolate-Covered Katie says
Yes, fridge it after using. I made mine on Friday, and it’s still good… but I can’t really say how long it’ll last since it hasn’t gone bad yet.
You can omit the milk, but it’ll be less smooth.
Ann Marie says
Okay, I have 2 more questions for you….when you made your batch did you use agave or sugar(It says to use either I’m just curious which you used)…also when you say cocoa powder, does that mean the unsweetened kind Hershey makes for baking? Sorry for all the questions. 🙂
Chocolate-Covered Katie says
I actually tried it both ways! 🙂
The sugar way is a bit grainier, and the agave way is a bit gummier… but most people couldn’t tell much of a difference. If I had to choose, I’d say I liked the agave way better… but it only wins by a tiny hair!
Yes, I used unsweetened Hershey’s cocoa (or Dagoba or another cocoa like that).
Ann Marie says
Thank you! Can’t wait to try it!
Kira says
Oh. Em. Gee.
YUMM!
Bente says
Yummy…..have to make this 🙂
Shannin says
Katie- You have no idea how excited I am to see this. I was like you too, a fan of nutella back in my childhood years. One of the drawbacks for me, being vegan now, was no nutella 🙁 I am making this recipe ASAP. Thanks so much!!
Sylvia says
Honestly? I’ll be sending you my spoon. BUT the one time I really enjoyed Nutella was when I was visiting Venice. I passed the most heavenly smelling vendor ever and discovered he was serving up HOT crepes stuffed with Nutella. Soooo delicious
Kaitlyn@TheTieDyeFIles says
I remember when I first discovered Nutella. I love the Justin’s version but I’m always down for homemade!
vogelstar says
I used to bring nutella and halawa (Middle Eastern pistachio paste) sandwiches to school and some girls went around telling everyone I was eating mud sandwiches. If mud tastes like that….
Albizia says
I haven’t eaten Nutella since i don’t remember when because of its price but I can’t imagine living without some kind of chocolate spread in my life. A healthier version would make it even better. I wish my blender was powerful enough for this.
Anonymous says
The Nutri Bullet (new version of the Magic Bullet) is AWESOME! I have a VitaMix, but use the Bullet to make nut butters (and morning smoothies, and sauces, etc.). It’s the BEST $99 (less 30% at Kohl’s!!) that I have EVER spent!
natalie @ southern fit foodie says
YUMMMM!!! I love Nutella. I also love Justin’s chocolate nut butters, but you’re right, they aren’t quite as smooth. I’ve had Nutella ice cream – to say it was unbelievable is an understatement. Thanks for another great recipe!
Aja says
Nuspli is better than Nutella but I bet this is delicious!
Lexi @ Cura Personalis Foodie says
I’m okay with Nutella, but I actually don’t love it! I went to Switzerland when I was younger, and everything came with chocolate+hazelnuts; I got a bit burnt out after a week and a half!
Sending my spoon your way 🙂
Michelle @ Blogitness says
I’ve never tried Nutella. I’ve been meaning to, but never remember to buy it.
Cupcake Kat says
Mmmm this looks so good! I badly want nutella I haven’t had it in months. I will be making this as soon as I buy some hazelnuts. It could work with any nuts right? Maybe I’ll use almonds
Chocolate-Covered Katie says
If you try it with another nut, let me know how it goes! 🙂
Amber K says
I totally need to get a Vita sometime so that I can make all sorts of smooth yummy stuff. Although I don’t like hazelnuts, so I’ve never tried Nutella or Justin’s version. But I eat chocolate peanut butter practically daily!
Paulina (One Smile Ahead) says
Nutella used to be my thing as a kid too! I tried Justin’s chocolate hazelnut spread, but like you said it’s not smooth enough. This looks so good! Hazelnuts and a better food processor are going on my shopping list. I need to try this!
Christi says
Oh I am sooo happy to see this recipe. I know that you don’t need any more comments but I couldn’t help but post to say this worked perfectly for me. I was afraid to get my hopes up because I have missed Nutella since I started eating a more “clean” diet. I actually went to the store just to get hazelnuts and agave in order to make this and it was worth it for sure. I used grapeseed oil (3 tsp.) and unsweetened almond milk. It is so good! The taste is spot on, to me the only difference I can see is that it isn’t as smooth or greasy as nutella. My husband says that he would prefer it to be sweeter but it is just perfect to me. I can’t wait to eat this on bananas all this week. I can’t believe how decent it is in calories too. It seemed too good to be true so I put it into my calorie counter just to make sure and I got around 60 calories a serving as well. I hope storing it in the fridge doesn’t harden it up too much but I guess since it has the milk it will have to refrigerated. Thanks so much for making this one over, great job.
Chocolate-Covered Katie says
Oh wow, I am so so excited you already tried it!
(P.S. You can always add a little extra sugar/stevia as desired :).)
Debbie S. says
Oh Christi, thanks for posting! I was born in Germany and raised on all the chocolatey goodies (Milka, Toblerone, Nutella…) from there and once moved to the States at the age of 5, my Oma sent them to us. Fast forward years later and now the US carries them and I was delighted to buy Nutella myself years ago. That was, until, like you, I started last February on a “clean” diet and never bought it again… While I don’t have time to do this weekend, I am DEFINITELY going to give this a whirl! Katie, I’ve been “quitely” following you the last week or so, and I thank God I found you as I became vegan on October 3 – just a few months ago – and with that, week to week custody, working full-time and already giving up ALL processed food, I am stressed to the max as I am “sold out” to clean eating… Seeing your recipes and posts gives me such pleasure that I might get to have some of the many things I’ve given up as being vegan AND processed food. I went the gambit of organic food, “clean” oils, organic spices, no processed food, vegetarian and then to vegan – and in that order! Never in my 40 years of living, would I have EVER guessed/thought I would be eating and changing my lifestyle as drastically as I have. THANK YOU Katie for giving us such a glimmer of hope and giddiness as we traveling down this path together. Yes, giddy it is as I’ve saved several of your recipes, but haven’t had to time to try yet with juggled work, having my son every other week, MAKING EVERYTHING we eat, and now the blessing from above… I’ll be getting remarried in a little less than 6 weeks and he currently lives 1 1/2 hours away… Even today I’m in the kitchen just finished making my own dressing, cutting up carrots, cucumbers and tomatoes for my son’s salads. About to make guacamole to head out to watch the game at friend’s house…
Emma says
I never liked nutella on bread as a kid, but I’d eat it with a spoon. Then my mum stopped buying it 🙁 I reckon it’d be good made into an icing for cupcakes or something 🙂
Sonja says
Hi! I really enjoy reading and trying your blog posts, but I have become concerned about something. How much have you researched agave nectar? I have found these two articles to be helpful for myself and thought I should share them with you. I don’t want to offend you or anybody, this is just to help people make wise decisions about what they put in their bodies. 🙂
http://www.huffingtonpost.com/dr-mercola/agave-this-sweetener-is-f_b_537936.html
http://www.care2.com/greenliving/the-great-agave-nectar-debate.html
Sapphire says
I, myself, am not a big Nutella fan. My husband and both of my boys love it. I prefer maple almond butter or Dark Chocolate Dreams from Peanut Butter & Co. Looks like a great recipe. I may try it out with walnuts instead. I wonder what chocolate walnut butter would taste like? Hmm…perhaps like brownies with walnuts? Gotta go – gonna see if I have the stuff to try it out!
Kathryn says
In case anyone is doing Weight Watchers, the entire batch of this gooey goodness is 62 points. If you split it into 10 portions, they are 6 points+ each. Can’t wait to try it.
Holly - InspirationBeauty says
Hi, I used to do WW and a 15g serving of Nutella was 2 Points + , so shouldn’t a serving of this recipe by only 1 Point +?
Kathryn says
Well, it totally depends on your serving size! I used 10 servings at 1/5 cup each. If your servings are smaller, the points will be lower. I calculated 62 points in total using the WW recipe builder.
Kathryn says
It depends your serving size! I went with 10 servings at 1/5 cup each and calculated 62 points for the whole batch using the WW eTools recipe builder. If your servings are smaller the points will be lower, of course. 😉 FYI, the 240 gm of nuts alone are 43 points.
Kathryn says
Sorry for the duplicate response – it wasn’t showing up at first so I thought there was a glitch!
Katie Kortman says
where do you buy your hazelnuts because I find them to be SOOO expensive that I never use them! I really want to make this though!
Chocolate-Covered Katie says
I bought the first batch at Kroger (a regular grocery store), in the baking section with the other raw nuts… they were cheaper (already cut up, too). But I ended up making two batches of this spread (one with agave, one with sugar). I found hazelnuts in the bulk aisle of Whole Foods as well.
Lauren @ What Lauren Likes says
woah! Looks so addicting 😀
Jade C says
Heyy Katie,
I tried making this tonight ((just like I said haha)), but unfortunately our processor is not NEAR powerful enough :(. Wouldn’t know where to get a Cuisinart, I will look it up :). Our poor Braun processor and blender died, but Dad just bought the same one again ((will he ever learn??.. That’s the 2nd time that’s happened, now!!)) Ahh well, for now it will have to do, until I get my own place probably 😉 ((not that in really planning to be anytime soon, of course.
Darn, didn’t get any posts up tonight – I have a lot of work to do!!
Good luck with your chocolate-covered adventures, Katie. Take care!! :).
Jade C.
Ruth says
Try soaking the nuts and reducing the milk a little 🙂 My little food processor can’t deal with unsoaked nuts and seeds, so I do this kind of thing all the time.
Janice says
Kohl’s.Com has Cusinart items and also in their store.
Gina says
Wow, what a great recipe, I have all the ingredients, my daughter bought me the agave, it is a little difficult to find here in Australia. I am going to make your recipe now. We LOVE NUTELLA,
when my daughter came back from Italy she bought back everything Nutella, even the cook book,
over there everything is made with nutella, frappes, pizza’s, you name it and they have a Nutella version. Your recipe will really help us get onto a healthier diet, my daughter is vegan, and after sharing a book called “skinny bitch” about the plight of cows to keep producing milk, I have gone from being vegetarian to vegan also.
Chocolate-Covered Katie says
Oh wow, a Nutella cookbook? A real chocolate-covered cookbook… that sounds really yummy! 🙂
Alan Kleesattel says
Hello,
This sounds wonderful! I see in the nutrition info you list it as 15g, I was wondering about how much is 15g? I don’t have a food scale =(
Chocolate-Covered Katie says
15g is a tablespoon 🙂
BroccoliHut says
LOVE this! I went on a Nutella kick a few years ago… until I turned the jar around and saw that sugar count. Can’t wait to try this!
Ro says
Katie, you are the bomb!
I have Justin’s, but I will now be using this recipe!
Giada once had a segment on Nutella ravioli (http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-ravioli-recipe/index.html) it sounds so good, but would you be able to tell me if that egg is really necessary in the recipe?
THANK YOU, you made my chocolate dreams come true 😉
Chocolate-Covered Katie says
Oh my.
Oh my oh my.
LOL you are dangerous!!!
And no, I don’t think the egg is necessary! It looks like it’s just on there to make them look shiny/glossy. Oh yes, this could be dangerous indeed…
Ro says
LOL– ok, maybe a little dangerous 😀
And thank you for the reply… I think I’m gonna make up a batch for my hubby and my 5-year-old this weekend!
Danielle @ BigLifeLittleGarden says
Oh my goodness, this looks divine!! I am so going to have to try this out!! Looks like you got a pretty smooth consistency with the food processor…I am always wanting to try peanut butter, but nervous it’s not going to get smooth enough. Looks like I should just do it 🙂
Alexa says
How long does it take you to turn it into nut butter? I tried hazelnuts awhile ago, but I didn’t roast and I didn’t take the skin off…and after more then 10 minutes of pushing it down, still no butter. More like crumbly crumbly. Then when I tried to add chocolate, agave, oil, it remained sadly crumbly.. though it was good on some vegan waffles! The only nut butter that really has gone quick for me is peanut butter, i’ve tried almond and hazelnuts with no success. Is it the skin maybe?
Chocolate-Covered Katie says
Definitely roast them to get them softer. It was butter in about a minute, I think (but I didn’t time it so I can’t say for sure).
I also think adding the milk makes a huge difference in creaminess!
Kacey says
Oh my gosh, this looks sooo good. I can’t wait to try it. I have hazelnut meal but not whole ones. Do you think they would still butter-ify? I have a bad feeling it wouldn’t; I should probably go out and buy some so I can make this!
Chocolate-Covered Katie says
Hmmm… that’s an interesting question! I’d really be interested to know if it works!
My Inner Chick says
—I bought Nutella for my cookies and ate the entire jar before I actually made them
I Love this stuff. I Looooooooooove it!
Paula @ lipstick and lunges says
That looks amazing! I have all of those ingredients in my house right now and I’m going to try it out!
Kelly @ Foodie Fiasco says
I didn’t think it was possible, but this blog just got better. HEALTHY NUTELLA?!?!?!? You are a genius.
Sarah M says
I LOVE this!!! I bought some hazelnuts tonight and used dark chocolate cocoa powder, homemade almond milk (sweetened with dates), just shy of the 1/4 cup agave (I ran out at that point!), and 3 packets of stevia. It is awesome. My biggest complaint with Nutella is how sweet it is. I am so happy you posted this recipe…it is such a better blend of sweet and savory. Thank you!!
Chocolate-Covered Katie says
I am so happy you tried it! And now I want to try it with dark cocoa too :).
Anna@ActiveFingers says
Yes! I am excited about trying this out. I recently saw a doughnut recipe with nutella swirled into the batter and this would be perfect!
Justine says
You had me at Nutella! I am fasting right now, But making this ASAP!
Katie @ Nutrition in a peanut shell says
Oh my god, NUTELLA. I love how in Europe that stuff is EVERYWHERE. It was so rare here though until commercials started popping up. This looks delicious!
Eleanor says
This might be the next best thing since… Well, Nutella!
K says
love the idea, but not that is lower in calories…i don’t think that you or most of your readers need to eat something that has less calories than a normal product. i’m not a vegan, but i am glad that you made a vegan version that is affordable. i’m sure that your fellow vegans will thank you 🙂
Holly - InspirationBeauty says
Katie said she didn’t intend for it to be lower in calories.
And anyway, 15g is a pretty small amount, so just have double and it all works out!
Chocolate-Covered Katie says
LOL yup, I definitely didn’t intend to make it lower-cal. But it wasn’t getting creamy, so I added all that almond milk, which bulked up the amount (and thus lowered the calories).
K says
i don’t understand how almost every recipe you give is low in calories, intentional or not…
Chocolate-Covered Katie says
No, just most of them have a low-calorie OPTION if people choose to use it.
Megan says
That’s often what happens when you use whole, natural ingredients and cut out added sugars. It’s a beautiful thing! 🙂 Many products in grocery stores aim to get the most bang (most calories) for the least amount of money, and that’s usually done with unclean sugar sources and saturated fats. :-/
Wells L says
Just curious – could you swap out the oil for applesauce?
I’m new to your blog but a HUGE fan!!!!!
Chocolate-Covered Katie says
No clue
julie @ the semi-reformed nerd says
Holy crap on a stick. I’m a Nutella junkie. Most definitely going to have to try this… YUM!
Ida says
Hey, how should this be stored?
Chocolate-Covered Katie says
Covered container, in the fridge.
Ida says
ok thanks!
World_Runner says
Thank you! I was just thinking the other day, “I wonder if CCK has a recipe for Nutella.” 🙂
Sarah the offical CCK drooler says
I have it almost everyday!!! I love it SO much! But hey, i’ll take the boys AND the Nutella 🙂
Shelly says
I just made this and it rocks!
Chocolate-Covered Katie says
🙂 🙂 🙂 I am so excited you already tried it!
Heather Taylor @ Kids in the Sink says
That looks incredibly delicious! We tried to make homemade Nutella once before and it did not turn out well. It was ok, but nothing worth trying again. I like Nutella, but I would like to try and find a better homemade version of it and this one looks very yummy!
LizAshlee says
YUM! I love nutella, I haven’t ever used hazelnuts before..first time for everything !:)
Catalina Maya says
Gah, I must make this recipe; I had Justin’s Hazelnut Spread for lunch today and was disappointed by the texture: not in the least bit creamy!
Oh, and what kind of cocoa powder would work best (or, did you use)?
Melissa Wegner says
I’ve never tried nutella before. We have always had it around the house but i’ve never actually cared to so much as look at what it even is. I will definitely try it now, thank you! 🙂
Melissa Wegner says
So I tried it today and it wasn’t too bad. I don’t understand why people wouldn’t like a liquidated version of ferrero rocher.
I don’t own a food processor, but once I get one I’m trying this recipe for sure.
Barry G says
I love this recipe. But I wouldn’t roast the hazelnuts, I would keep them raw.
The get rid of the enzymes & nutrients.
I like a agave but I would sweeten them with
coconut sugar, low glycemic (35) Retains high nutritional value.
Best,
Barry G
http://therawketchocolate.blogspot.com
Saraquill says
As intrigued as I am, I also can’t help but flinch as I see the food processor filled with hazelnuts. I regularly grind my own nut flour, and for the harder seeds I need to cover my ears as the clacking against the blades really hurts. How do you manage?
Chocolate-Covered Katie says
Mine actually blended pretty smoothly, without any clacking… maybe the trick is to fill the food processor up more?
Saraquill says
If I fill it up too much, the nuts don’t grind evenly, which is why I do it in small batches.
Kathryn says
Holly – I tried to reply to your note above but it never appeared, so hoping you’ll find this here. 😉
re: WW points – it all depends your serving size! I went with 10 servings at 1/5 cup each and calculated 62 points for the whole batch using the WW eTools recipe builder. If you get 62 servings out of the batch then each one will be 1 pt+. FYI, the 240 gm of nuts alone are 43 points. Hope this helps!
Katie says
So I was planning to make this recipe over the weekend but could not wait so had to make a stop at the store to get some hazelnuts after work. Wow – amazing! I followed your recipe exactly and it was easy and turned out delicious. Now I’m curious to try it with other nuts, I’m thinking almonds would be good as well. Thanks for another fantabulous recipe and keep up the great work:)
Chocolate-Covered Katie says
Aww yay!! I am so so happy you tried it! If you try it with almonds, I’d love to know how that goes too :).
Rebecca says
I made this just now and it’s amazing! I’ve never actually had Nutella because I’d never heard of it until recently and long after I went vegan, though I’ve had the Justin’s kind and it’s definitely better than that. I replace 2 T of sugar with more stevia, and omitted the oil. I also discovered that my food processor is powerful enough to make nut butter. I had no idea! .
Lazy Susie says
I finally got the hazelnuts and made this on a snowy day. It is perfect except that my nuts were a little overdone after 10 minutes in the oven. And the skins were a huge pain to get off. Good though. I love Nutella, but the soy in it makes me ill. I’m delighted to have an option!!!!
Moni'sMeals says
YUM!!!!!
Robin says
I’m not sure why anyone wouldn’t want a lower calorie option for nutella…that heaven in a jar has tons of calories for how small the serving is! This came out to 2 points plus per tablespoon for weight watchers if made with agave, making 32 servings total.
michelle says
My comment disappeared
Chocolate-Covered Katie says
Sorry, my site crashed yesterday.
michelle says
Could you use a vitamix?
Chocolate-Covered Katie says
I haven’t tried it. If you do try, I would love to know if it works!! I know you can make other nut butters in there, so I would *think* it would work…
Elise says
I used a vitamix and it turned out lovely 😀
michelle says
I repeated a question ugh …lol sorry Katie
My vitamix is new as of this week so I’ve not tried to much …I got them in bulk first said gilbert…then hazelnut…I had no idea they were the same thing I had to look it up…lol can’t wait to make this
michelle says
Omg vitamix made it smooth I was try and show you but didn’t know how lol
Kaycee says
i’m gonna try this once i get a food processor! unless it works with the magic bullet..? and i need all the ingredients as well! omg i bet if u used this with coconut butter/oil it would make magnificent cakes/fudge/chocolate 🙂
Elizabeth says
Just made this. Literally. It was amazing! I did eat a few spoon fulls, but how could you not? It tastes exactly like Nutella. Thank you so much!
Kaydee says
I bought packaged chopped hazelnuts because my store didn’t have any fresh ones. I roasted them in the oven anyways at 420 for 10 minutes and they got pretty burnt, I continued with the recipe though and it came out okay but I could definitely taste the burnt-ness. Next time, should I roast them still even though since they were packaged/the skins were already off. And if so should I just keep an eye on them so they don’t burn? Or should they get a little burnt?
Sorry for all the questions haha.
Chocolate-Covered Katie says
Yes, I agree with Michelle, below. Do roast (to get the flavor), but not long since they’re smaller and will thus burn more quickly.
Anna says
Hi Kaydee, I also bought chopped hazelnuts because I couldn’t find the whole ones and I’mm wondering how many cups of the chopped hazelnuts did you put in?
michelle says
Kaydee id roast but not as long since they are chopped already…
Dani says
I… don’t like nuts. Or more specifically, I don’t like hazelnuts. This is a massive problem for a chocolate lover like myself when it comes to chocolate spread. Nowadays chocolate spread equates to some kind of nut spread which is very sad! 🙁 I can’t find any recipes for a no-nuts version; is it possible to just leave nuts out of the equation??? I think that the consistency would change dramatically without the nut-butter texture, any ideas? ~Thanks!
Chocolate-Covered Katie says
Sorry, I don’t know how you can make nut butter without nuts. 🙁
Emily says
This definitely won’t taste like Nutella, but you could try sunflower seeds!
http://www.injennieskitchen.com/2011/07/how-to-make-nut-free-nutella.html
If that’s still too nutty for you (nuts and seeds aren’t too different, after all), then I’m not sure. 🙁
(Katie, please forgive me for the link party on your post!)
@MasPublicHealth says
I recommend Love Street’s Organic Raw Vegan Chocolate Spread: http://bit.ly/zCeQ3C. They also have a Chocolate Coconut Spread. Rich, pure, agave-sweetened and no nuts.
dulin says
So, I do know of some chocolate spreads, but I don’t know exactly how to make them. Israelis are crazy about chocolate spread. You can buy a parve version, but I don’t know if it’s vegan. There are recipes for them, although they are all massively unhealthy. Anyway, searching for something based on Israeli chocolate spread might get you what you want, because chocolate spread doesn’t refer to the nut based ones for them (although they do have a bit of a nutella obsession as well…). Anyway, I hope that helps.
Anonymous says
Where do you get Hazelnuts? I haven’t found them.
Steph says
Try Whole Foods in the bulk section.
Stephanie says
What kind of oil did you use?
Chocolate-Covered Katie says
I used canola. My favorite baking oil is coconut oil, but I didn’t want the coconut flavor for this. If I’d had hazelnut oil, I might’ve tried that! 🙂
Krystal says
I used macadamia oil.
Fatima Rombeiro says
I made mine with a bit of coconut oil and there was no aftertaste. It’s delicious. Thank you for the recipe. I was wondering would using milk make it more thicker?
lindsey smith says
My favorite thing to make with Nutella, especially in winter, is Nutella hot chocolate! It’s pretty simple, 2 tablespoons of nutella and 1 cup milk of choice. Melt it on the stove top and whisk it until it’s hot and well blended. My roommates beg me to make it all the time 🙂
Chocolate-Covered Katie says
Oh wow, that sounds so good! I still have Nutella left, so I’m going to try your recipe today! 🙂
Kathleen @ KatsHealthCorner says
Katie, I love you. <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3 <3
Steph says
OMG I just made this, and wow.
So so good, I could barely get it out of the blender fast enough. You are a GENIUS!!! When’s the cookbook coming out? I must have one!
Chocolate-Covered Katie says
Awwww thank you!! It’s a long process… apparently it takes around 2 years for a cookbook to come out after starting. Yikes lol!
amanda says
Just a little request to make your cookbook available in pdf and/or ebook form! We move alot so paper books are too great of an expense. Since thats the way the market is going now (digital far outselling paper copies) i hope you will consider it 🙂
Chocolate Covered Katie says
Yes, it will be available as an ebook 🙂
Christy says
I’m a little late here, but I just had to say that this was AMAZING and actually better than Nutella to me. I can see this being an awesome (and unique) homemade gift to give someone, also. I am so glad I just recently found your site because I’m absolutely hooked now! Thanks!
Jenny says
Katie! I love love love your recipes and your blog!!
I always look forward to cooking something new of yours, your like my version of julie and julia lol, I’m always following you and cooking up your newest posts!
Quick Question, I made this recipe with no oil, what do you think the calorie stats would be per tbsp? I assume it would take it down a notch, just wondering if you know for sure? Thanks!!
Kara says
This is delicious! I did burn some of the nuts which affected the taste, but it’s still sooo good. Be sure to watch the nuts as they roast!
Jess says
Could I get away with not roasting the nuts? Its 40 degrees celcius in Australia this week and I don’t want to heat the house up wth the oven but I really want to make this! 🙁
Chocolate-Covered Katie says
I don’t think it’d taste as good… but who knows!
Sarah says
Oh, My, Goodness. I just tried this for the first time. WOW! It’s way better than regular Nutella. Thank you SO much!
Rachel Sanders says
Hi! This is my first visit to your blog and I pleased to find recipes that focus on healthier alternatives to typical high calorie desserts. I have a few questions about this hazelnut spread: Does it need to be refrigerated? Could I jar it to use in the future? I don’t have much experience canning food but as a college student living in a dorm it would be cool to have this on hand. My college doesn’t have much available in terms of a kitchen. Thank you for blogging!
Chocolate-Covered Katie says
Since it has milk (I use almond milk), I’d say it probably needs to be fridged. It’ll last… maybe a week? 🙂
Ruby says
YUM. I am actually going to go make this right now. I can’t wait! Nutella was my favorite thing ever pre-veganism.
Heather says
Does this need to be stored in the fridge? How long will it last? (Actually I think I know the answer to that one 😉
Heather says
lol sorry just saw comment above, never mind!
Ju says
Just made this! Delicioso! I used a bit less milk and no oil, it was still pretty creamy!
Monet says
Does any one know if you can, can (seal) this recipe? If you can, should you use a steam or water bath? Thanks for any help, ideas!
Emily says
I’m not sure, but my gut reaction would be no. I don’t think you would be able to a boil in order to safely seal the jars. You should call your state extension office – they have tons of information about canning and can help you out if you have any questions. Correct me if I’m wrong, but I think they may actually review and test recipes to see if they’re safe to can!
(It’s probably worth it to mention that if this recipe WERE safe to can, it’d definitely be in a pressure canner. It’s nowhere near acidic enough to safely be processed in a water bath.)
Ruth says
I am dying to try out this recipe and would welcome suggestions as I don’t have a food processor at the moment (deep sigh). I want to get a Cuisinart one and it costs a couple hundred in cash, so instead I am saving up my airmiles which I get from Safeway. Then I can redeem them for the food processor. I will probably have enough in about 4-6 months. In the meantime, I’m considering using a hand blender, as someone suggested, I have a Braun Hand Blender but I would have to halve the recipe, it’s not big enough. I also wonder if I should just buy a Magic Bullet. It’s about 30 or 40 bucks, and I do want something that will chop/shred veggies so making veggie casseroles isn’t so time consuming! Thoughts anyone? Would the Magic Bullet work better or just as good as the hand blender for the Nutella recipe do you think?
Krystal says
Yep, I overdid the nuts too. 11 mins on 215 celcius was too much, some of them burned. I binned the darkest ones, put the medium and lighter ones into the food processor. It’s yummy but there’s a bitter undertone 🙁 Next time I’ll halve the roasting time! Still good on toasted rye with a glass of milk to wash it down. Will try it on vanilla ice cream tonight.
Sharon says
I made this recipe last night and it turned out AWESOME! I love it. It tastes so fresh compared to the store-bought version and it’s so easy to make. This morning I put a dollop in my smoothie (frozen banana, oats, milk, chocolate protein powder). Mmmm!
Anonymous says
would unsweetend vanilla almond breeze work in this recipe? which kind/brand did you use?
sarah says
how many serings does this make?like how many tablepoons?
sarah says
nvm i found it 🙂
Allie Finch says
I just made this, & it really is delicious. I should have added the liquid ingredients a little at a time though, because it is really thin. Guess my food processor really went at it.
Any tips for yummy add-ins to thicken this back up a little? I’m out of hazelnuts or I would just do more nut butter with those. Think macadamias would be ok? I’m making this for v-day for my husband & want to hide the evidence before he gets home. He loves Nutella. Any ideas would be appreciated!
Allie Finch says
Actually, I think it is going to thicken up just fine on its own. I think it might be the perfect consistency after setting up in the fridge. Catastrophe averted. As if chocolate & hazelnuts could ever end in catastrophe. 😉
Violet says
Who doesn’t love Nutella? I didn’t know about it as a kid, but my own kids said their friends thought they were weird for bringing chocolate sandwiches for school lunch. Can’t wait to try this version!
Julia says
Hi Kate,
I’ve made your Nutella for my kids and they love. However, I am allergic to hazelnuts and was wondering if you’ve tried this with other nuts (except peanuts)?
Looking forward to hearing from you,
Julia
Chocolate-Covered Katie says
I bet you could, but I haven’t tried it.
Julia says
Tried cashews today… not good! Almonds next…
Layla says
Curious, did you ever make this with almonds? How’d it turn out??
Julia says
I never tried it. Me me know if you do 🙂
dulin says
Sweet! Thank for very much for this recipe. I am very fond of Nutella, but I am quite lactose intolerant (which leads to reading vegan food blogs… I cook mostly vegan food, although when I’m eating out or at someone else’s place, I’ll eat nearly anything), and the hydrogenated fats, and quantity of fat in general in Nutella made me sad. I’m the interesting cookie who finds really high fat foods gross and icky. Sugar on the other hand… Omnomnomnomnom. On top of that, I always felt like it needed more chocolate. Making it myself would let me make it nice and chocolately, instead of being all wimpy and milk chocolatey. (I may have made cookies before where I just kept adding baking chocolate and cocoa powder… They tasted like someone had slightly leavened a really dark chocolate bar. I was pretty pleased, but most of my friends found them a bit *too* dark). Anyway, thanks for the recipe and inspiration!
Stellina @ My Yogurt Addiction says
O MY GOSH THIS LOOKS AMAZING!!! AND MAY I DARE SAY THAT IT INDEED DOES LOOK BETTER THAN NUTELLA!
Mozzie says
DELICIOUSNESS!! The only thing i did was omitting milk (it simply turned out that i didn’t have any, when i started making hazelnut butter…) but it was still delicious! 😀
I just wish “peeling” the hazelnuts wasn’t so “messy”.. and for me it takes some time.. do you have any trick how to do it faster? 🙂
Sonya says
What is the best oil to use?
Chocolate-Covered Katie says
canola/veg, or coconut oil or even hazelnut. Or you can leave it out.
Sonya says
Btw, LOVE your site!
bronwyn says
does this need to be refridgerated?
Chocolate-Covered Katie says
probably
Allie Finch says
Yes, when I made this for my husband it lasted less than a week out of the fridge. I used fresh almond milk. He kept it in his office; fortunately it was only the last spoonful or so that went bad.
laura says
I think I am in love with you 🙂 I’ve been out of Nocciolata (an organic version with less disgusting ingredients than nutella) and the price went up and it still has more sugar than I’d like. Cannot wait to get to the store tomorrow to get hazelnuts, dates and unsweetened coconut (I found you looking for homemade lara bars).
Chocolate-Covered Katie says
LOL aww! Hope the Larabars turn out well too!!
Ashley says
I want to try this soooo bad but I can’t find hazelnuts ANYWHERE right now. I’m tempted to experiment with walnuts or pecans.
Chocolate-Covered Katie says
I know others have used almonds!
Ella says
Just woundering how long to nutella would keep for? Opened and then unopened.
And what is the best way to store it to extend its life? thanks! 🙂
Chocolate-Covered Katie says
Fridge it. A week?
KC says
Haha, I remember when I started eating pb and nutella sandwiches in high school, my dad looked at the nutrition info and said I’d be better off throwing m&ms on my sandwich.
Alicia says
Tried this with a mix of nuts and it was delicious! Tasted just like nutella even with different nuts!
MichelleH says
Thank you, Katie! My friend LOVES Nutella, but is allergic to soy and can’t have it. This she can eat. Thank you SO much!
Raquel says
Nutella and peanut butter are interchangeable in pretty much everything…it’s awesome how the world works, huh? 😀
Charlotte says
Hi there, Katie! I was on Tumblr and I noticed that a blog had copy and pasted this recipe (and used your photo) without siting you or linking you in any way (at least in no way that I can see). I was going to send them a message, but I didn’t know if you had given them permission to use the recipe/photo so I wanted to check with you.
I just didn’t want you to not get the credit you deserve for this recipe :]
Chocolate-Covered Katie says
Wow, thanks for letting me know :(.
Yes, please do send a message! I can’t, because I don’t have a tumblr account. But plaigarism is NOT ok!
Charlotte says
UPDATE: I sent the blog a message and, while they didn’t respond to me, they did add a link to your blog at the bottom of their post. Just wanted to let you know!
Sharon says
I’m on Weight Watcher’s so any low cal version of something delicious is really appreciated!
Anonymous says
Just wanted to add- I used all splenda and a little less than a tablespoon of honey for all of the sugar. Came out perfect and delicious. Better than nutella 🙂
Pat W says
Do you have any receipes for children with nut allergy?
Chocolate-Covered Katie says
Definitely!
Many of my recipes are nut-free 🙂
gayle says
I make a version of this with almonds. really good.
julie diaz says
I wonder if you could simply use honey instead of oil and sugar or stevia?
Chocolate-Covered Katie says
I’m sure honey would be ok. And as for the oil, it’s optional so you can definitely omit.
Annie says
Does roasting the nuts really make a difference to the taste?
Chocolate-Covered Katie says
Yes!
Annie says
oh ok thanks! I made it without roasting the nuts and it came out a little bland. Now I know why 😀 Going to make it again soon, this time the right way 🙂 x
Lindsay says
wow cannot wait to try this!!!!
Kim says
SO GOOD!!!!!! Your website is fantastic… everything I have tried has been perfect. I’m happy to find yummy recipes that fit my gluten free/vegan lifestyle- thank you!!!
Alicia says
Maybe someone suggested this already (too many comments to read!), but we cook with hazelnut oil quite often (yummy on green beans!). I bet using hazelnut oil as the oil in the recipe would enhance the flavor even more!
Lo says
Thanks for sharing this recipe!
I can’t have dairy at all, and was desperately missing some chocolate in my life!
Pre-skinned hazelnuts were on sale today, and I so decided to try this.
This tastes great! The recipe made a lot, so I am gave cute little jars of it away to my friends.
I am probably going to halve the recipe from now on. I am actually the only chocolate lover in my house.
I also made this recipe with almonds, and the texture was really dry. So I had to add more milk and oil to get it to the consistency I like.
Thanks again!
Chocolate-Covered Katie says
Haha I bet it’s awesome to be the only chocolate lover in the house… you get ALL the chocolate ;).
Shaylyn says
This is so yummy! Our family is newly vegan and recipes like this and your super delicious healthy chocolate cake(with the mousse topping 🙂 ) have made it easy to transition! We love your website!
Chocolate-Covered Katie says
Aww thank you! 🙂
Shelbie says
Not that I would expect something as decadent as this to last very long in my household but what’s the best way to store this? Should it be refrigerated or can it be kept in a jar in the pantry? Thanks!
Chocolate-Covered Katie says
I’d say refrigerate it because of the milk!
Anonymous says
Oh yah, thanks! 🙂
BklynHeart says
Yay, a winner! Now, I was never a nutella fan (too sweet) but I had to rely on my husband’s memory as he was at one point a nutella Hoover. Not as sweet and you can actually taste the nuts, he said, which you can’t in nutella. Delicious!
So I tried it and I have to agree… To me, it’s better than Nutella! Thank you for a wonderful recipe and one of my new favorite toast spreads!
juliette says
can i use normal diary milk?
Chocolate-Covered Katie says
As it says, you can use whatever milk you prefer 🙂
Olga V.L. says
If you want a real help in your kitchen, much more than a food processor or blender, go for Thermomix and you´ll love it till death do you apart. Even though it´s worth every penny, start saving money, because it´s a bit expensive.Have a look here: http://www.easycooking.ca/
john kang says
im not quite sure what the big deal is…
Josie van Otterlo says
Love this sight…I grew up in Holland and hazelnut chocolate spread was practically a staple in every household. When I brought a HCS sandwich here to school, the kids could not believe I would eat chocolate on bread!!! Was I nuts? (Yes, about hazelnuts!) That was decades ago and now look who is eating HCS on bread??? LOVE it and LOVE the great recipe!!! Thank you so much!
Chocolate-Covered Katie says
I got the same reaction when I did this, too. We were trend setters. 🙂
Mia says
This is AMAZING!!!
Thank you!
ISW1214 says
I’ll have to try this. I took to Trader Joe’s Cocoa-Almond spread after feeling Nutella was too sweet. But if I can make this myself with basic ingredients even better!
Choco-holic ;) says
Katie, thanks solo much for this recipe!!!! I just made it in my magic bullet with dark chocolate cocoa powder and it is INCREDIBLE!!! I make your recipes almost everyday because I always need one little treat (ok large great) per day. I am a ballet dancer and your recipes have changed my healthy eating life!!! I have never had nutella because it is so bad for you, but your version has satisfied all of my wildest chocolate dreams! Just a little bit is enough to satisfy, but the fun part is you don’t have to stick with just a little,,, I figured that our when I ate 1/2 the recipes licking my fingers and my spoon clean!)
Keep on blogging!!! Xoxoxoxo
Chocolate-Covered Katie says
Haha love your comment name 😉
kyleanne says
🙂 how can i make this “sugar free?”
Debs says
Another reason to add to my list of “Why my husband should buy me a Vitamix” for my birthday 🙂
Tina says
Hi Katie! Our family LOVES everything you do. I have a question about the sugars that you choose to use. I don’t have Stevia in the house so we just skip it in all of your recipes. Is there a reason that you usually add some?
Chocolate-Covered Katie says
Stevia is a sweetener. If you skip it (without subbing the sugar noted in parenthesis), don’t the recipes you try turn out bitter?
Tina says
Confession, I usually make everything with a little less sweetener but, as evidenced by the love my boys have for you, nothing has ever come out bitter. I knew Stevia was a sweetener, I was just curious why you add it to so many recipes in place of a little more sugar. I was wondering if I was missing some extra, special Stevia flavour of some sort.
I used your Nutella recipe as a guide to make our Cashew Cream into a little bit of chocolate heaven today. 🙂
Stacy says
Katie – have you ever had it basically seize up on you? My daughter and I made this, and I think we either blended the toasted hazelnuts too long before adding the other ingredients or blended to long afterward. Oil started to pool and it turned into fudge. Delicious fudge, but fudge nonetheless. Any help you can offer would be appreciated. We have another bag of nuts we want to try again on. Thank you.
Chocolate-Covered Katie says
I’m not sure what you mean by “seize” :-?. I’ve never had that happen. Maybe it’s the food processor you’re using? I used a Cuisinart. Sorry I can’t be more helpful!
Stacy says
I used a cuisinart, too. I’m notorious for weird things happening in the kitchen, but basically the oil from the nuts started to separate out, and my smooth mixture slowly got harder and harder. I did not use agave but stevia glycerite. Not sure if that made a difference or not. How long did you blend the nuts alone?
Stacy says
I think I figured it out … I used stevia glycerite, which has water in it. Water will make chocolate seize up. So, I have another bag and will try with my new swerve sweetener.
Mercedes Cortes says
This also happened to me! I did it with chocolate (semi-sweet, 60% cacao), instead of cocoa powder and after it was everything incorporated with a nice texture, I added 2 tbsp maple syrup and the oil from the hazelnuts separated and now I have a hazelnut-chocolate pulp, but I don’t want to waste it! Do you have any suggestions of what can I make with this? I don’t like to throw out any food…
Kelly says
This also happened to me. It was fine until I added coconut milk (“milk of choice’). Hopefully I’ll figure out what to do with this stuff; as I’m not overly happy about having wasted the money. I made it in my Vitamix. Well….ATTEMPTed to make.
Chocolate Covered Katie says
I would follow the recipe next time if you want to try it again. Unfortunately I can’t vouch for results if you make any substitutions, because I haven’t tried them.
Alan says
I came across this today http://www.huffingtonpost.com/2012/05/18/nutella-recipes_n_1525440.html they even have a non dairy one!
margarita says
I just tried to make this but i burned the hazelnuts:( I did 420 for 10 minutes..would you suggest doing it on a lower temp? or a shorter time? also I made your cookie pie yesterday…my non-healthy family LOVED it thanks!
Alicia says
I had the same problem when I cooked the hazelnuts at that that high of a temp. Maybe it’s our ovens? I tried the recipe again at 275 for about 35-45 min and they turned out beautifully!
Rena says
Which sugar did you use? agave, xyiltol…
Laura says
Love this! And I made mine in the vitamix… the only thing I did different was use almond butter to mimic Trader Joe’s Cocoa Almond spread … and mine was sweet enough with just the xylitol, no need for stevia. Thanks for an awesome recipe!
margarita says
depressed:( i have tried to make this twice now and am getting a funny flavor! i followed the instructions exactly the only thing i can think of is that maybe its a taste from the skins that i did not get off of the hazelnuts. if anyone else has had this problem and knows what to do help!
Alicia says
See my above comment! I also got a funny flavor until I tried cooking the hazelnuts at lower temperature for longer. I think it’s when the hazelnuts burn that you get that funny flavor.
runnergirl129 says
Where can I find hazelnuts at the grocery store? I was there today and tried to find them and I couldn’t. 🙁 Can’t wait to try this though!
Chocolate-Covered Katie says
I get them in the bulk aisle of Whole Foods.
Lucy says
I couldn’t find them either, so I bought ‘Filberts’ in the bulk section. From what I’ve read, Filberts aren’t quite the same as Hazelnuts, but to me they tasted basically the same and worked well with this recipe. One word of caution though – my throat started to kind of itch after tasting the spread, which makes me think I might have a slight allergy to Filberts. I found the same reaction from someone else on another baking website, so I’m not sure if they’re quite as good a choice as Hazelnuts. My spread tasted great in the end though – thanks!
Anonymous says
There are two species of hazelnut: cob and filbert. So, all filberts are hazelnuts, but not all hazelnuts are filberts. 🙂
Karla says
Could Bob’s Hazelnut Flour be used in place of the hazelnuts? Is so, how much do you think? Thans!
gracie says
Question on making this in my new vitamix….do I grind nuts in the dry container and then do I move it to the wet container to continue? Same as for any nut butters, do I start with the dry container?
Thanks Katie, this sounds so yummy and I want to taste the nuts too and chocolate!
Is there a good online source for the raw hazelnuts? also the xylitol and agave, none of these are available at my local store.
Chocolate-Covered Katie says
Sorry, I’ve only used my Cuisinart food processor.
And I rarely buy things online, so I can’t help on the second question. 😕
Mariel says
hey katie! how long will this recipe last in the fridge? or on the counter? 🙂
Chocolate-Covered Katie says
A few days. Yes, do fridge it!
Allison says
this is fantastic..thankfully I have an awesome ex-boyfriend who at this very moment is bringing over his cuisinart so I can make this…I once said I could never go vegan because I would miss nutella too much…there went that excuse….. 🙂
Rena says
Hi Katie,
Have you done this with xyiltol before? Should i use powdered xyiltol or just regular? i dont want it to have cruchy peices of xyiltol in it. Thanks!! I soo badly want to make this today!
Chocolate-Covered Katie says
I just use regular. I guess the cruncky pieces get pulverized when you food process it.
Sarah says
I am trying out Trim Healthy Mama and they recommend Nunaturals Stevia, but I hate Stevia in general! It adds an aftertaste to me… I tried Xylitol the other day when making a chocolate ganache, but I didn’t pulverize it, so it was crunchy and a little… not minty– but I am not sure how to describe it. I know no sweetener will be able to exactly mimic sugar, but do you have another suggestion? Swerve? Erythritol? And thanks so much in advance!!
nikki says
so would you need to keep this in the fridge because of the “milk” in it???
Rena says
I made this and all i have to say is YUM!!!!! Just had a sandwich with it and its soo good!
I roasted the hazelnuts in the oven on lower temp and mistakenly forgot about it and left it in a bit too long, not totally burnt, but next time i would do it bit less. Good thing i remember it before it was too late! Also next time i would blend just the nuts longer since once i added everything in, it was still a bit gritty. You cant taste the grittiness when i put it on bread, but by the spoon you can. Either way its still good and if its THIS good now i cant image how good it’ll be when i do those two things right. Thanks Katie for yet another great recipe!!! (hmm i think i’ll make myself another sandwich, so much for being a healthy snack!)
Ysabelle says
I just made this for my 5 year old sister who is very addicted to Nutella. She likes the flavour although says that ‘real Nutella’ is still creamier. Not complaining, if she won’t eat it that just means more for me! Definitely my new nut butter obsession(after peanut butter, of course). 🙂
Rachel S says
Katie,
I tried making these and I burnt the hazelnuts. I think my oven is just really strong, how do I know when they are ready?
Chocolate-Covered Katie says
Maybe just do them a little shorter!
Kimberli says
I was looking in the freezer today when I saw the little bag of hazelnuts that I have been saving for this or The Gracious Pantry’s version and decided that today was the day to make it!
I chose to make your recipe for my first homemade Nutella batch even if I had to half the recipe and use my blender instead of my food processor. The boys I live with though didn’t seem to mind as they enjoyed your version very much! Thank you for posting yours, Katie! A great addition to homemade bread! 😀
-Kimberli
Jenna says
I just made this and it’s my first disappointment from your site 🙁 It just wasn’t sweet enough for me. I ended up adding tonnes of maple syrup and sugar but it just wouldn’t reach the sweetness I wanted 🙁
Chocolate-Covered Katie says
maybe you mis-measured something? It should be as sweet as regular Nutella.
panna says
Jenna, xylitol takes sometime to give you the sweetness. let it sit in the fridge couple hours. It might help. It has this coolness when eaten directly coz which sweetness goes undetected. Always combine xylitol with sugar to enhance its sweetness.
Rachel B says
This was awesome! I added some espresso powder to intensify the chocolatey flavor and omitted the milk which made it a bit dry but I was ok with that. Munched on it with some Dave’s Killer Bread. Lovely.
Taylor says
Katie, after trying my hand at a few different vegan nutella recipes, without a doubt I have to say your recipe wins! You’re the only one who really got the consistency right! I just used this to make a batch of chocolate nutella cookiess – YUM! Thanks again, girl!
Trudy Ghiselin says
Do you have a recipe without using Xyletol? That stuff works like a laxative. It can cause great intestinal reactions, and really bad gas.
I would much prefer using Splenda.
Susie says
Interesting fact, Splenda, despite all the good publicity it has been getting, is actually really bad for you. I have read many articles on this topic and have found that it is basically a bleached sugar with chemicals added to reduce the calories. It is something that I used to adore, and after learning the facts, I have learned that Xyletol is actually much, much better for your body and for your health.
Chocolate-Covered Katie says
It says xylitol is optional.
panna says
I know xylitol is a laxative in larger (more than 3 tsp) quantities at a time. But in this recipe its 18 tsp approx, so distributed over 2 C of nuts its negligible even for 2 tbsp of spread. Believe me I had severe reaction trying to use xylitol in butter icing. I stayed away for a long time. Hope that helps.
I ordered hazelnuts and xylitol on amazon.
jane says
this is sooo. so yummy and definitely better than nutella in regards to sugar content and just the flavor! and it was so easy to make. i loved it thanks a lot 🙂
Suzette says
I just got turned onto your blog today and, boy, am I happy that I did! I chuckled when I first read your story because my husband also used to take Nutella sandwiches to school as a kid and his schoolmates thought it was so weird, until they tried it!! I first tried Nutella in 1986 when I started dating my husband and it was love at first spoonful!! We travel to Italy every summer for vacation and always bring back with us 2 of the largest jars we can find…..either 750 grams or 1000 grams if we can find it. We also have my mother-in-law bring us a jar when she visits us in January. The Nutella you get here in the U.S., which is made in Canada, tastes different….probably because in Italy they use vegetable oil instead of the Palm Oil. Not sure what other differences there are. Also, one serving of the Nutella in Italy is 8.5g of sugar; not sure if that’s the same or less than the one made in Canada. Our daughter doesn’t like it which is okay with us because otherwise she’d eat it all on us. We just ran out of Nutella yesterday so now I have to go buy the lesser-quality one which will do us until we go to Italy in August and can replenish our supply. I really want to try your recipe but have to wait until I get a food processor…..probably in the fall (I know you have a Cuisinart and that’s what I want). If you have a panini press, I have a great recipe for you using Nutella but you’ll have to email me for it!! 🙂
Also, I have one request….is there any way you can add a print option to your recipes? I love printing recipes but it’s a nuisance when I have to print out the entire page instead of just the recipe. Thanks for your consideration.
Chocolate-Covered Katie says
I really want to! Unfortunately, I have a corrupt plugin at the moment, and it’s made it impossible to add any other plugins (like the “print it” plugin). I’m trying to fix the corrupt plugin, and as soon as I figure out how to do that, I’ll definitely install the print function!
Emily says
Just copy and paste the recipe it into a word processor page, or even an email, then print that.
Suzette says
Aaaaaahhhhhhh……okay. Hopefully you can get that fixed soon. 🙂
Grace says
We just made this and oh my goodness!! So good! Had to hide it from my 12 year old. She loves nutella and I thought this might be a tough sell, but she is in love! Did not need or use the oil and used xylitol and just a smidge of pure stevia powder. We are on our way to deliver some to a friend. So far we LOVE everything we have made from your website! Only thing we had a problem with was the single lady cupcake. But we are going to try again :0) Our favorite is still the deep dish cookie. Next recipe to try is the cookie dough dip.
Have a great day! Grace, Marsha and Madeline…The flavor seekers!
Chocolate-Covered Katie says
Aw thanks, Grace. What problems are you having with the cupcake? Maybe I can help figure it out? What flour are you using, and what’s the problem you’re having?
Grace says
Thank you!!!! We made it with spelt flour and it turned out kind of gummy and it didn’t rise. Flavor was good :0 Oh yeah, we did it in the microwave also. Will try again in the oven but we were looking for a late night treat :0)
Chocolate-Covered Katie says
Baked goods are gummier in the microwave. Do try in the oven :).
Healthy person who has gone too long without Dessert says
THANK YOU KATIE.
You have made my dreams come true.
Dessert here I come! I’M SO EXCITED!
Also, when’s the book coming out?? Can’t wait!
Chocolate-Covered Katie says
lol I love your comment name :).
I’ve just started the actual writing of the book, so it’ll be awhile. But I’m working on it!
Aurélie says
Wouah ! I have been searching for such a receipe for months ! I tried it and could not help eating it out a spoon and taste it again. I could not believe this was THE recipe I was searching! It is so tasty ! And on the contrary to Nutella, the main ingredient is nuts !! Nuts and nuts ! Just a small quantity of agave and an optional quantity of oil. Not only sugar and fat as Nutella is. No palm oil ! Thank you so much. This is already the 3rd time I am doing it ! I am going to try other of your recipeq because if there are as delicious as this one is, whaouh ! I admire !
Chocolate-Covered Katie says
Aw so glad you like it!!
SDC says
I noticed the xylitol on your ingredient list and wanted to leave a note for all dog lovers (as I can see you are) that xylitol is HIGHLY TOXIC to dogs (not sure about cats) even in very small amounts. It was news to me, so I thought perhaps it might be important info. to pass on. Xylitol is in so many products now, even toothpaste. So, if you use it, make sure you don’t accidentally share any goodies with your furry friends.
Chocolate-Covered Katie says
Thanks, SDC!
Same thing with chocolate… and raisins! 😕
Betsy says
Once I added the milk, I used like 1/4 cup of regular milk, something went wrong, it became a big greasy mess, not sure why? This is why I didn’t add the rest of the milk as in the recipe. It’s like the milk took out all the oils from the nuts and brought them to the top. The whole thing looked shiny and greasy, tasted this way too, the texture changed from creamy to clumpy. Any ideas what I could be doing wrong? Yours looks so different. Any advice appreciated, thank you!
Suzette says
This is referring to things that are toxic to dogs…..you can add grapes (which makes sense because of the raisins) and garlic to that list. I didn’t know about xylitol. I’ve never actually used xylitol but it’s good info to have…..thanks!!
Chocolate-Covered Katie says
Wow, garlic? Maybe I should do a whole post on this…
Suzette says
Maybe you should!! :))
Nykole says
What’s the best way to store this? Does it need to be refrigerated? I made one batch and stored it in the fridge and it got kinda hard 🙁
Aurélie says
Well I am quite surprise to read this. This is one of the great advantage of this marvellous receipe : it does not get hard in the fridge ! It just has the perfect consistency. Have you used chocolate instead of cocoa powder ?
Nykole says
Nope I used cocoa powder… Might be my fridge though, my freezer turns things into blocks of ice and the fridge sometimes goes on the fritz… I’ll take that as it needs to be stored in the refrigerator then?
Samantha says
I FINALLLLY bought hazelnuts so I can try this..I am so excited!! 😀
Samantha says
this was almost too chocolately for me..almost..i dont think i’ve ever said that in my life! I really wish I could have gotten it smooth like nutella too. Any advice?
Deena says
Ground the nuts in the coffee grinder and then made the rest in my blender! Sooooooo good! Thank you for sharing this! This goes great on those new Coco lite wafers that are popping up all over our area!
Sophie says
YES! Glad I saw this about grinding the nuts beforehand. Thanks!!
Cierra says
Do you think that if I used this sort of concept to make a pecan coconut frosting, that it would be good for a German chocolate cake? Im thinking of using pecans instead of hazelnuts and coconut flakes/flour instead of cocoa powder… Is that reaching a bit? Haha. Your blog is a godsend when people ask me to make them birthday desserts! They’re always so impressed 🙂 thanks!!
Chocolate-Covered Katie says
It sounds like a really terrific idea! I’ve done it with peanuts (not posted yet), and I had to add a little extra salt and cocoa, but otherwise it worked. I love your idea to use pecans… Let me know if you try!
Courtney says
Just made this and I’m obsessed! I used my Vitamix and accidentally only used one cup of hazlenuts. No oil. It was still the best EVER!
Jen says
I made this today using 1/2 portions (as didn’t know how it would turn out with Splenda only)…and it turned out great!
I roasted the 1 cup of hazelnuts (bought “blanched hazelnuts” (only version I could find), already skinned) in my NuWave oven (5 min on HI on 4 inch rack), then blended nuts in my Bullet blender, using Splenda for the sugars, and didn’t add any oil.
Louise says
You are a genius, thank you soooo much for this recipe!
Mary says
Why don’t you have a printer-friendly version? I wanted to print it but I couldn’t figure out how to print just the recipe without umpteen pages of comments etc.
Chocolate-Covered Katie says
Highlight just the recipe, then hit “control c” and paste into a word document. I can’t add the plugin at the moment due to a corrupt file on my site :(.
Betsy says
I never received a response from my question a while back and I have had no success trying to unsubscribe myself. I tried it again today by clicking the “manage subscriptions” link in the email we get when someone posts a message. I went and this is what it says:
“Manage subscriptions Thank you for using our subscription service. Your request has been completed, and you should receive an email with the management link in a few minutes.
But I never had any opportunity to request not to receive more email. Chocolate covered Katie, can you please help me by taking care of it on your end? I would really appreciate it, thank you!
CCK says
I took you off. 🙂
christina says
hello, and thank you for this great idea!!! I have one question: did you try to see how long it lasts before it goes bad? Nothing worries me but the milk!
I will let you know how it turned out – sounds really, really good!!!
Thank You!!!
Betsy says
Katie I still am getting emails despite trying to unsubscribe and you said you unsubscribed me too, not sure what to do?
Michelle says
Stupid question, I have a kitchenaid food chopper, can I safely attempt to make nut butters in it?
Thanks
Connie says
OK, I must make this! I love that your homemade Nutella is a bit chunky – I love crunchy peanut butter so why wouldn’t I love crunchy Nutella? YES!
SophieD says
Oh. My. Gosh.
SO DELICIOUS! 😀 Just made it with my boyfriend, and we both loved it! Thank you so much for this AMAZING recipe 🙂
We didn’t use the oil and it turned out wonderfully 🙂
Angela E says
My daughter is allergic to nuts but she just tried cookie dough dip (nutfree: I made with earth balance) and loved it.
I wondered if anyone has tried to make a nut-free nutella. I’m thinking using garbanzos instead of the hazelnuts and omitting the milk because of the extra moisture from the nuts.
Stacy says
Perhaps you can you use a jar of nice sunbutter as the base and add the rest of the ingredients to make it like nutella.
Shani says
I was just wondering, as I am from Australia, do you use metric or imperial cup/tablespoon/teaspoon measurements for your recipes? I am only getting confused because sometimes you put ounces in your recipes and sometimes grams 😛
Chocolate-Covered Katie says
I try to include both American cups and the standard gram amounts in as many recipes as possible. If it says “g” it’s regular old grams.
Shani says
ok, sounds good 🙂 sorry to be a pain, but are american cups the same as australian? (250mL = one cup; 20mL = 1 tablespoon; 5mL = 1 teaspoon)
Emily says
yes
lia says
I just made this by toasting 2 cups of bob’s red mill hazelnut flour in a heavt dutch oven. While that was gently toasting i melted coconut oil and cacao butter. I poured agave, vanilla extract, stevia, salt, cocona powder and homemade coconut milk into my vitamix in between stirring the hazelnuts. I mixed that up and poured in the oils. Then i slowly added the hazelnuts. I had to stop and scrape down the blender jar and added more coconut milk, a lot more. By the time i jad added all of the nuts i probably had 10 ounces of mylk added. It came out pretty smooth because i added the solids to the liquids. I scooped it into a 500 ml french jelly jar and popped it in the feidge. Then i cleaned the blender with cashew milk and stevia to make a great shake! 🙂
Liz says
I don’t want to read through the hundreds of comments to find if this has been answered–does this need to be refrigerated after it’s done? I finally ordered raw hazelnuts so I made this and it’s delicious, but I want to store it properly. I hate how some nut butters get all solid and chunky when stored in the fridge…I hope this one can stay smooth and creamy.
SophieD says
I refrigerated mine because it contains milk, but it still stayed smooth and creamy 🙂 I even froze some and it was fudgy and delicious! Hope this helps. 🙂
Anonymous says
Is there a way to substitute dates for the sugar in this recipe? I just made it for my kiddos and it was shockingly sweet to me…. (I also totally burnt my first batch of hazelnuts, watch them carefully after 10 minutes!)
Chocolate-Covered Katie says
I bet you could but I haven’t tried it.
SSalo says
How would you store this? How long is it good for? (assuming it doesn’t last in a cupboard so long!) Should it be stored at a certain temp? Is there a way to jar it and seal it?
Chocolate-Covered Katie says
Fridge… at least a few days!
Violet says
Yum I’ll make this when I win the lottery and can spend $20 on nuts. Has anyone tried this with hazelnut extract? And maybe using 2 cups of almonds… I might try it
B-Mac says
Quick question, since this is made w/ milk (Almond Milk, etc) how do you recommend storing the yummy nutella? In the fridge? on the shelf? Any suggestions?
Chocolate-Covered Katie says
Fridge 🙂
Jennifer says
oh I see half the the answer to the question I posted here. Now how long does it keep or does it never last long enough to know? LOL
Chocolate-Covered Katie says
Mine’s lasted a week before. After that, who knows? 😉
Heatherdee says
Hi Katie. I’ve been really enjoying looking through all of your amazing recipes. Have you thought about using dates to sweeten your sweets? I just thought I’d ask, as I’ve been having some really great results with them, but would love some more recipe inspiration using dates as the sweetener. Thank you for all of your sharing!
Jennifer says
I tried this recipe, but I found that it did not taste like nutella. Did anyone else have this problem?
Chocolate-Covered Katie says
It sounds like you may have mis-measured an ingredient… if you follow the recipe correctly, it WILL taste like Nutella. I used to be the world’s biggest Nutella fan ;).
Jennifer says
I may have. I could eat a whole container of nutella, which is really bad for the hip action!! I may try the recipe again.
Oh! Did it matter that I used a vitamix instead of a food processor? I’ve been wondering if that makes a difference.
Jennifer says
One more thing. I made the recipe in canada, but I’ve been having a hard time finding hazelnuts in NC. Where do you buy them?
lisa says
BEST THING I have ever EATEN!!!
ChocolateForLife says
WOW I’ve made this twice and it is amaaaaazing i can’t help from eating it with a spoon :p
i subbed hazelnuts for almonds as i live in indonesia and its hard to find them, and i added lots of shredded coconut at the end. Totally addictive.
arlene says
I just made my homemade Nutella and it is yummy! Though not what I was expecting. Maybe too many of my hazelnut skins were left one, but mine has a super nutty taste! And I made this batch with all xylitol and coconut oil but it didn’t come out very sweet at all…. I may have to switch it up next time and try some different sweeteners like agave or even coconut sugar perhaps?
arlene says
PS- Someone earlier asked about using a Magic Bullet and I did use a Magic Bullet for this one and it actually worked! It didn’t enjoy it but got the job done!
Jaimi says
You can also use rice malt syrup as the sweetener. Rice malt is free of fructose- so a much better option than maple or agave which are both quite high in fructose (one half of sucrose/table sugar). I’m no sure how readily available it is in the states but in Australia you can get it in all supermarkets now! It’s cheaper than buying honey too! I tastes very similar to honey and is the same consistency so is very easy to substitute. You can read a little more about it here.
http://www.mitoku.com/products/brownricemalt/healthbenefits.html
This nutella is deeeelicious!! Will never buy the supermarket stuff again! I can wait to have it on everything!
Mab says
I’m going to make this, and wondering if I could slip a bit of Katie’s Coconut Butter in it instead of the sugar… or would that overpower the hazelnuts? Hmmmm. I think I’ll try it. 😀
fenirall says
I’m glad to have found something that gives me something similar to Nutella but not as excessively sweet. Hazelnuts showed up again this week at my local market, so I dove for them.
I did have one issue, though: mine ended up somewhat bitter (not too bitter, but definitely noticeably so). Is that just a side-effect of taking away the tongue-numbing sweetness and oils, or did I do something wrong?
Thanks.
Chocolate-Covered Katie says
Nope, definitely shouldn’t be bitter. Maybe your nuts were rancid. 😕
Danielle says
Shoveling spoon fulls of homemade nutella into my mouth as I type. This recipe is awesome! I was horrified to give up the original when I realized my nursing son has a cows milk allergy. I had already cut out most dairy when I became vegetarian, but I wasn’t prepared to say goodbye to my milk chocolate goodness they call nutella. Thanks so much for this recipe!!!
Chocolate-Covered Katie says
My favorite part of blogging is when someone actually tries one of the things I’ve posted. Thank YOU! 🙂
Carola says
Dear Katie,
my boyfriend and I absolutely loved this recipe! Since I run a German food blog, I’s like to ask whether it is O.K. for you if I posted a German version of this recipe there, of course with a link back to your site!
Carola 🙂
Chocolate-Covered Katie says
Sure… thank you for even asking! 🙂
Mab says
Oooooo…. instead of sugar…. maybe DATES!
Mab says
Oh DUH! This was already suggested; lol
Heatherdee says
I love using dates to sweeten things – love the idea of whole food sweeteners. I haven’t tried it for this recipe yet. Let us know if you do and how much to put in!
Jenny says
First I made this with Hazlenuts from Whole Foods which were super expensive, I think I might have paid $12 for two cups worth of nuts. It was good but had a bit of an odd taste to me, maybe I burned the nuts a little when I roasted them, not sure. Figured I’d try it with Almonds before trying again with hazlenuts since I can get a big bag of almonds from Costco for much less $$$. I have to say, I completely prefer the almond one over the hazlenut version and the fact that it’s so much cheaper to make is a big bonus too. The almonds never turned into a paste like the hazlenuts did but once I started adding the other ingridents it all worked out.
Angie says
Never tried Nutella, fortunatley I read the label first! I am excited to try this and hopefully my son who has an allergy disease will one day be able to eat this with me! Thx!
Sanna says
Ugh, I don’t like nutella at all. I have no problem with chocolate and I have no problem with hazelnuts, it’s just the combination of the two that doesn’t please me. But I could definitely try this recipe but by replacing the hazelnuts with peanuts. I’ll feed it to my friend if I don’t like it either, she’ll eat anything with chocolate.
susan says
I’ve got BIG problems … I have a Blendtec and I guess I blended too much because it separated! I didn’t know that would happen. I’m going to eat it because there is about $14 or more of quality food in there, but I’m scared to try this again. I don’t have time to read ALL of these comments … has this occurred to anyone else and what do I do? Hand mix after I get the hazelnut butter made? I’m tempted to just fugetaboutit 🙁
Jenny says
I’m trying to eat more vegan, but once I discovered Nutella, it became my achilles heel. Hot damn Nutella is like my secret lover. So satisfying. But I know I cannot indulge forever without feeling some guilt… I really really hope Nutella makes a vegan version some day. Until then I’m going to attempt this!
Julia says
Just made it, yum! But how do you store it?
Jinnie says
Hi Katie,
I would like to give you a virtual hug for coming up with so many AMAZINGGGGG Recipes!!! You’ve saved my life from certain unhealthy cravings and i am eternally greatful hahaha. Keep up the awesome work!!! 😉
Alex says
I didn’t have any hazelnuts, but REALLY wanted to make this! So, I used peanuts and it turned out YUMMY. It didn’t quite have the taste that Nutella has(I figured since I was being so impatient,)But, I must say, It still turned out amazing. Thank you, Katie! 🙂
Stephanie says
I think the recipe should be modified so the hazelnuts don’t burn. I used the lower time (10 minutes) and they were too done, so it has a burnt flavor, even though I will be using it so it doesn’t go to waste. These ingredients are SO expensive, so I’m very disappointed, but will try again when I can get some more hazelnuts. They really only need about 5 minutes at 400 degrees. I used regular sugar and chocolate almond milk in my Vitamix and the consistency is amazing – very smooth and creamy. I didn’t use any oil as it wasn’t needed.
jonas says
Nutella has a modified palm oil. A natural form would be preferred – maybe even a combo with coconut oil, raw shea butter, even peanut oil like Nutella used to have.
I don’t know what you could add to prevent rancidity from setting in too quickly – all those nuts and oils. Would you heat pasteurize the final product by standing the jar in simmering water?
It bugs me how good a bad thing can taste. The only real solution may be don’t buy Nutella.
Anne says
How long will this Nutella stay fresh before going bad?
katie says
Can i use stevia instead of the xylitol?
laura says
how long will this Healthy Nutella last for? how do u storage? in cupboard or refrig?
Chocolate-Covered Katie says
Fridge is best.
Amy says
Do you roast these before or after cracking them out of their shell?? I just roasted in their shell and when I cracked and tried to get the skins off using a paper towel, my fingers, a knife, anything none would come off without basically losing half the hazelnut. I’m very frustrated. Any tips?
Jennifer says
You should unshell them first.
Amy says
Min me turned out the consistency of milk. I followed everything exactly. Any ideas?
Jennifer says
Possibly you blended it so long you make hazelnut milk…It’s probably delicious! Hahaha
katie dyas says
Hi Katie!!
I just made some of this and it came out amazing!! i used stevia instead of the xyitol and agave and still tastes great!! I just wanted to know what you used to calculate the calories as i used about 200g of nuts and 1 tsp of coconut oil is there a website you used??
Jennifer says
I’d like to know how long this keeps and do you need to refrigerate it because of the milk ingredient. I will be using probable almond milk or soy.
Roy says
No Palm Oil!! I have always loved Nutella since I was little but after learning that Nutella was made with palm tree oil and the devastation Palm oil plantations have on rainforest and orangutans I was hesitant to by my next jar of Nutella. Now I can enjoy it all over again, all without destroying the rainforests to make room for palm oil plantations!! Thanks!
Kristi says
Can anyone help? Mine turned out horrible! Just bought a vitamix and tried the recipe and the oil separated and it turned into a big thick glob of mashed hazelnuts in a pool of oil. The consistency was ok until I added the agave, vanilla, and little coconut oil. Then the more I blended it the more oil started releasing. I even poured out about a half cup of oil and blended more but no luck. I tried this once before with a regular food processor and same thing happened.
I left out the salt, and forgot to add the milk. Would that be the problem? Any suggestions?
Anne says
Try the Ninja blender. I like it better than my old food processor. Works faster. Great for lots of things. I don’t know where all you can buy them, online I know but Walmart also carries them.
Marla says
As a Nutella lover I had to try this!!!! I did, but had no luck. It did not taste anything like the Nutella that I love!!!!!! What did I do wrong????
Chocolate-Covered Katie says
It’s impossible to know unless you give me more specifics of what you did and what ingredients you used.
C.B. says
Oh. My. Goodness! Just made this using maple syrup, cacao powder and almond milk and it was DIVINE!!! I used our Ninja blender and it came out very smooth.Thank you so much for this recipe.
Stormrage says
Hi, glad to hear it worked out. May i ask, what type of vanilla essence you used ? Pure or Imitation ? And how long did you roast the hazelnuts ?
Maria Serra says
I love you, Chocolate-covered-Katie!
Gigi says
Wow! Just made this today and I can’t believe how good this is! I like the flavor of Nutella, but it has always made my teeth hurt because it is so sweet. This is perfect because I can control how much sweetener to put in. This will be addicting!
Maria says
i tried it with coconut instead of hazelnuts and, Katie..oh my god! And if you add more milk it’s like an awesome chocolate mousse
Stormrage says
Hi, I tried this recipe out 3 times, and all three came out with a bitter,aftertaste that just felt weird to me, it made me go dizzy a few times. I dont know what it is, i followed the recipe to the letter, My mom thiknks it mightb e from overroasting the hazelnuts, though im sure i didnt burn them, do u think burnt hazelnuts would have this effect ?
Also, may i ask what the tablespoon of vannila does, maybe thats supposed to counter the aftertaste ?
I’ll probably try Raw hazelnuts next time, thanks for the recipe anyway, 4th times the charm.
Chocolate-Covered Katie says
Did you use pure vanilla extract or imitation? Also, what sweetener?
Stormrage says
I used imitation, and sugar.
I saw a post which suggested to roast for only 5 minutes, might try that next time.
Chocolate-Covered Katie says
That’s your funny taste. You need to use pure extract.
Teresa says
The jars that you use for your butters are adorable! I am trying to do a lot more with homemade gifts this year and would love to make some of the butters and put them in cute jars. Do I have to “process” them like one does with canning? I’m not good at that and I don’t have the supplies!
Chocolate-Covered Katie says
Try Michaels or Hobby Lobby. I didn’t process anything… just made the Nutella and stuck it in the jar.
Irene says
How long can this nutella be storaged? I am asking this, because I noticed that the recipe contains milk.
Teresa says
Wow! That was so much fun to make. Watching it turn to butter was cool (I don’t get out much!). And the taste is wonderful. I am not a big fan of Nutella, but my family likes it. Great gift idea!
angela says
Where do you buy agave
Ms. Chanandler Bong :) says
walmart and most grocery stores have it in the sugar aisle and itll be in a bottle
trajayjay says
Yes, it’ll be in the baking aisle next to the sugar.
Ms. Chanandler Bong :) says
I got a mini food processor for Christmas, hallelujah! I made this with almonds instead of hazelnuts and stevia instead of sugar and it made some dang good chocolate almond butter!
Chrissy says
i always loved Nutella but never on bread.. Only right out of the jar or my fav taking a big spoon of nutella and put it in the freezer for a while an then licking it of..ohhh is that good.. i will try your version
Wendy says
I took half of al the ingredient, expect the milk (not on purpose!). But it was really creamy and had a rich taste. So either way…great.
Cathy says
I made this for my very picky 13 year old Nutella expert. It was given 2 thumbs up! Yay! Also I made it sugar free using the Xylitol version with Stevia. So good! My kids will be having this for breakfast with Coconut flour waffles. Lucky kids! : ) Thanks!
Medha says
Katie, this is perfect! I just made and blogged about your healthy Nutella. It tastes like Nutella and Ferrero Rocher chocolates had a lovechild, in my opinion!
blogged here: http://www.ichewthefat.com/2013/01/best-ferrero-rocher-ever.html
I love your blog and have made so many of your recipes with great success. Thanks for all your efforts!
Medha
Chocolate-Covered Katie says
I loved your post! Couldn’t comment on it because I don’t have a google or open id account, but I loved it :).
Medha says
Aw, thanks! That means so much 🙂
Anne says
I have moved away from Nutella, (a bit slimy for me) and on to Jif Chocolate flavored Hazelnut spread. Mmmmm.
Britt says
Do you store room temperature or fridge?
trajayjay says
Nutella is a food that is screaming for a healthy makeover, especially because it seems like a healthy food at first glance. “Made with real hazelnuts, skim milk, and a touch of cocoa”, the advertisers make it seem like a pretty healthy spread. Perfect way of starting off a busy day. But after reading the nutrition label, it has 20 grams of sugar and sugar is first on the ingredient list! Not, hazelnuts, they’re not even second, they come after palm oil (not very unhealthy, but still, more oil than the actual nut, I thought this was a hazelnut spread, not a sugar spread). So, what you’ve done is a great deed. It’s so sinful how a company could put sugar in such good light, oh well, that’s what they’re paid to do.
Gaby says
I just made this Nutella & it tastes awesome. I had to use 110g of peanuts though because I didn’t have enough hazelnuts! I can’t even taste the peanuts & the down side to using them is my daughter can’t eat it at school due to but allergy kids 🙁 That aside, I think my kids will love it!
kitty says
I made this on Friday (I didn’t use the oil and used maple syrup). It is really tasty although I probably should have ground the nuts for a bit longer. I gave some to my brother and mum yesterday and they thought it was tastier than the usual nutella. Thanks for the recipe!
Kelly says
I just made this using raw cacao powder and agave nectar, and it turned out great! I even have a little of the “real” Nutella on hand and did a taste test. They taste almost exactly the same. Thanks for a great recipe!
Marie says
Hi,
I was wondering if anyone has used Almonds instead? And if you followed the same steps?
ianna says
I halved the recipe because I knew that if I had a bunch of nutella laying around I’d eat a spoonful every half hour! I cut way down on the sweetness, I only used 1.5 TB, and I upped the cocoa by 1TB. I also used about half a tsp of coconut oil as the optional oil. Hazelnuts roasted beautifully at 400˚ for 15 minutes, and boy oh boy…..I’m in nutella heaven!!!! I think this is even better than nutella! Not too disgustingly sweet and doesn’t have palm oil and dairy, way too much good is happening here : ))))) Thank you so much for sharing!!!
Anonymous says
Thank you for this recipe! I love it and my husband loves it too!!!
Cappy says
Just made this today and gave my husband a taste. He declared it “better than Nutella”, which made me giggle. 🙂 I doubled the amount of cocoa (because I love dark chocolate). Stupidly I started this in my Bullet blender, which didn’t work at all, so I had to transfer it to my food processor. So very yummy! Thank you!
Shyanne says
Quick question! How long will this typically stay fresh? Does it need to be refrigerated?
Caroline says
I love this recipe! I’ve made it a couple times and was very happy with the outcome. Unfortunately, I didn’t have hazelnuts tonight but I did have blanched almonds. I toasted those up and used them in this recipe with fantastic results! Very smooth. I used only the Xylitol without the stevia and It was the right amount of sweetness for us. It’s not Nutella but it took care of that chocolate and nut craving I was having.
Thank you for creating this fantastic blog. I tell everyone I know about it.
Benji says
Any of you fine folks know how long this will last after it’s been made? Thanks.
Kalina says
Just tried this recipe using natvia instead of sugar and two tablespoons of queens sugar free maple syrup and skim milk and it turned out awesome! Question for you though… how long will this last and i should store it in the fridge to make it last longer?
Thankyou
Hannah says
Can you make a healthy version of cookie butter?
Hannah says
I tried Nutella when I was a little kid, but I hardly remembered, and I didn’t like it much. But I just tried it today, and I adore it! So. Good.
And now, since I don’t like processed and granulated sugars, I’m going to find time for your recipe! Thank you, thank you, thank you!
Klaus says
I wonder, how it works with coconut oil 😉
Yvonne says
I added coconut oil to mine and it’s awesome.
Darcy says
you mention oil for extra smoothness, but don’t say what kind?
I saw mention of a recipe for making your own coconut butter (on another of your pages) for this recipe, yet I don’t see coconut butter as an ingredient. Help-I want to try this recipe but don’t want to mess it up!
Chocolate-Covered Katie says
Coconut oil would be fine, as would hazelnut oil. But really, the nuts should provide enough oil on their own, without needing any extra.
Yvonne says
Katie, Just made this nutella. Absolutely awesome. Oh, and I also linked my pics of the nutella I made, to your website. All my friends should be visiting 🙂
Sancia says
I made this last night using xylitol and it was amazing! It was actually better than nutella! Thank you so much, Katie!
heather says
yum! There are alternative brands to nutella, and some ‘organic’ brands, but still have too much sugar and use soybean oil or soy additives. If it weren’t for all the sugar, nutella would be okay. Gosh, the other day I saw some cute tiny jar of nutella and got one. I ate it all by the spoonful in less than 2 days! Hazelnut butter is expensive, but could you buy some and add cocoa to it and eat it? One thing I love is spreading some natural peanut butter on a bit of chocolate, and there are chocolate peanut butter blends out there. Much better than reese peanut butter cups.
Sara says
Hi Katie,
I was introduced to your website a couple of months ago and have tried numerous recipes with great results. Thanks for that! I would like to try this nutella, kindly advise if it has to be refrigerated and how long it will last.
Bonnie says
Katie you are a genius. I tell everyone about your blog. One of my hard-to-sell friends just wouldn’t visit your blog. She has celiac and just couldn’t believe healthy desserts could exist that are gluten free-and taste good. She finally visited your site and you know what she said…”She’s a genius! She is going to be famous someday!” I already knew that. Thanks for yet another genius recipe that I will be using every day.
AmeliaS says
This looks amazing!
Does anyone know how long this keeps in a sterilized jar?
Lee says
Hi there! If you dont mind, would you please let me know about how you counted the nutritional information of your nut butter ? I wish to calculate the calories of a homemade chocolate almond butter .
Carla says
Not sure how she counted the calories, but this is what I use to get the nutritional info for a recipe: http://caloriecount.about.com/cc/recipe_analysis.php.
You can copy the ingredients and paste it into the box. If the recipe analyzer doesn’t understand the ingredient, then it will be highlighted and you can search for the right match. It even gives a rating and tells you what’s good or bad about the recipe.
ChocoChic says
You should try making your own nutella pop tarts!
Holly says
How should this be stored? And how long will it stay good?
Charlotte says
This is absolutely delicious! I added about 1/2 of a cup to 3 frozen bananas in my food processor along with a couple splashes of almond milk and maybe a tablespoon of extra cocoa powder and made AH-MAZ-ING soft-serve that reminds me of baci gelato! It also keeps really well in the freezer, and hasn’t iced up like banana soft serve can tend to do. I think I may have found two new staples in my kitchen (your nutella and the soft serve). Thank you so much for this recipe!
Carla says
My nonni always had Nutella when I’d come to visit when I was little. It was always a treat. However, I’ve abstained from eating it as an adult because of how bad it is. I never thought to make it at home!
I made a batch up last night. Some insights: (1) I roasted the hazelnuts for 12 minutes, but they burned a bit. I believe this was why there was a slight bitterness to the resulting Nutella. (2) I used Splenda as the sweetener, but ended up having to add a couple tbsp of Agave Nectar to cover the bitterness. Next time I’ll probably use one of the suggested sweeteners. (3) Other ingredients I used were: safflower oil, Almond Breeze, and artificial vanilla extract. (4) The Nutella tasted better the day after having been refrigerated overnight.
This morning I put about a tbsp of the Nutella in both a strawberry/oatmeal/Almond Breeze smoothie and a berries/cherries/pomegranate/oatmeal/Almond Breeze smoothie. My fiance said they were the best smoothies I’ve made so far.
Judy says
Thank you so much for sharing your Nutella recipe! It is sooooooo delicious!
Notes: roasted at 400 for 8 mins. I could hear the hazelnuts crackling as they continued to cook as they cooled. Used fourth cup agave and 3 tbs sugar. Did not use oil. Used 1% milk and subbed 1/8 of milk for heavy cream just because I had some leftover. Stuck the jar in the fridge and out came a thicker creamy consistency!
I also have made your black bean brownies twice. I have some frozen black bean batter for a chocolate emergency! Absolutely delicious! Thank you so much for sharing!
Noushka says
Just did my first batch of it this morning, and it’s amazing, thank you so much 😀
I was surprised at how mouth-watering the blended hazelnuts smelled.
This recipe tastes a lot more of hazelnut and cocoa than the original Nutella and it’s great! A new breakfast must have.
Clint says
Hey Katie:
Thanks for the recipe. I made two modifications that I wanted to share. I used raw/organic maple syrup as the sweetener and 1 cup almonds / 1 cup hazelnuts instead of the 2 cups of hazelnuts.
It turned out to be most delicious. My kids won’t leave it alone!
Best,
Clint
Alyson says
Wow, YUCK! I can’t believed I followed the ingredients against my better judgement. 1 and 1/2 TABLESPOONS of Vanilla Extract?? I should have known better. That is so much more that I have ever put in anything. All I could taste when it came out was the intense alcohol in the Vanilla Extract. Did you mean to put 1 and 1/2 teaspoons?? Wow.
Chocolate Covered Katie says
Nope, 1.5 tbsp, but it must be pure.
Lara says
Hi Katie,
Thanks for putting this recipe up. I followed your recipe exactly except that I made the mistake of using baking cocoa which in turn made it way too rich. So you might want to put a note up in your recipe to warn people of not using baking cocoa. With your healthy Nutella recipe I went on to make your Nutella Rice Crispy Treats and Nutella Fudge Pops and it made them both way too rich (in a bad way). So next time I try and make these things I will make sure to get good quality cocoa!
Thanks again for putting up the recipes and taking the time to take beautiful photos!
Cheers,
Lara
Nesma says
i really love this! god bless u for making these! but i am wondering what is the serving portion ? and how many calories are there in it ???
Nina says
just click on the link that says “nutella nutrition info”, under the recipe 🙂 one serving is 15g and there are 57 calories in it (when you use the sugar or agave).
Nina says
oh. my. god. I needed a recipe for a vegan nutella (I wanted to make vegan chocolate pull-apart bread and couldn’t find a vegan substitute for nutella – urgh germany! -.- and then I remembered your healthy nutella recipe and decided to try it. I’m SO glad I did!
first of all: I never managed to make my own nut butter. I tried several times but all it did was clump together and stay really dry no matter how long or fast I blended them (I have a thermomix). so I was so surprised when I found out I had made hazelnut butter after only 1,5 minutes! 😀 then I added the other ingredients and blended until smooth, opened the lid and smelled: nutella. I never really liked it as a kid because it was so sweet but when I dipped my spoon in this heavenly chocolatey mousse, I couldn’t help but smile! this is so perfect! this is how nutella should taste! thank you SOSOSOSO much for this recipe! :)))))
Chocolate Covered Katie says
Vegan chocolate pull apart bread? That sounds even better than the nutella! When you make it, please send me a slice through the computer screen ;).
ginny says
is there any way that your recipes in a print form without all the commentary? I am not a vegan but I have enjoyed your site.
Unofficial CCK Helper says
I’ve printed a bunch of Katie’s recipes. Here’s what I do: hi-light the recipe (and any photos or other comments–just the parts I want), then right-click and hit “save.” I then open a new Word document, position the mouse on that empty doc, and right-click and hit “Paste.” I then re-name the document, save it in my “CCK Recipes” folder, and use it again and again whenever I need it!
Christy says
I love the idea of making my own Nutella, as I put it on FAR too many things (pancakes, waffles, in cupcakes, brownies, cheesecake, etc). I was just wondering how long it keeps and whether it needs to be stored in the refrigerator or not.
Anne says
Thanks for the recipe! It’s really great, I love it!!
But in my opinion it doesn’t taste too much like Nutella, more like Rocher (maybe you know it…), a praliné – that I really love, so it’s still really, really great!!
Maybe this is because there is no nougat in there?
Laura says
I wonder,how many sevings this make?i mean,how many tablespoons?
Lora says
Katie,i really like your blog and every post in it, it made my day!This nutella is an awesome reciepe i tried and it came out an really tasty sweet for my mouth:)Whish you were my sis and made these reciepes for me everyday<3
BakeMeABallerina says
Does it need to be stored in the fridge? How long does it last?
Alison says
What’s the best way to store this? I would think you refrigerate it (because of the milk), but I don’t want to risk messing up the texture. So I figured I’d ask. 🙂
My hazelnuts are roasting as we speak! We LOVE Nutella and can’t wait to try this healthier version!
Unofficial CCK Helper says
Fridge.
Alice says
I made this today in a regular blender and it worked very well!
I used only stevia and also replaced about half of the nuts with shredded coconut. Instead of the hazelnuts I used almonds.
So I pretty much changed the whole recipe, but it turned out AWESOME!
Lynne Brownridge says
Where do you buy hazelnuts? My local supermarkets carries all kinds of nuts….
EXCEPT hazelnuts! Thanks……..
Gabriela says
This recipe is sooooooooo good. When finished I divided it into two small jars- for me I only used stevia as a sweetener as I did not want anything over sweet and it actually tastes more as “dark chocolate nutella” and to the second jar I added maple sirup. My Italian boyfriend eats the sweeter version and of course he says that nutella is only one and nothing can replace it etc… 🙂 but he still likes this healthier version. Thank you so much for the recipe!!!
Evy says
What’s the serving size? 🙂
Anna says
My boyfriend LOVES Nutella. I made this hoping he would like it enough to substitute it for Nutella. When I tried it I liked it but didn’t really think it tasted like Nutella. When I gave it to him to try he said “oh wow this tastes exactly like Nutella!” And that is coming from a real Nutella addict! I guess I just didn’t remember what Nutella tasted like! Thanks for an awesome recipe!
David says
Have tried this recipe several times now, twice with regular sugar and once with agave, GREAT.
However a few tips:
Use the baking soda and boiling water method to remove the skins from the hazelnuts before roasting. I found the bake and rub method caused a slight burning of the skins and since it is really hard to get them 100% clean it translates into a slightly burnt taste to the final product.
On the last batch I got impatient waiting for the hazelnuts to cool and put them in nearly right out of the oven, SO much smoother. Not sure why but blending them hot made the consistency of final product almost indistinguishable from store bought version, whereas previous versions were less smooth.
I used the vitamix.
Great recipe, thank you!
Jennifer says
I just love this recipe. I made the full-size recipe today for the first time (previously made half using my Bullet) and used a standard Black and Decker food processor and it is very smooth. I also used xylitol for first time and worked well. I also used Hazelnut milk (from store, I didn’t make it) for first time, and I think it made flavor even better. I used regular cocoa – I’ve made with dark cocoa in the past and it was too bitter even though I love dark chocolate.
Lauren says
Hi! Love the recipe! So delicious- thank you! I’m wondering what you’d estimated the shelf-life to be once refrigerated? Thanks!
Chocolate Covered Katie says
At least a week, in the fridge.
Lauren says
Thank you! Do you think it’d freeze alright?
Sara says
This was absolutely beautiful!! Thank you 😀
Nader says
Anything that will substitute for vanilla extract or any extract?
Chocolate Covered Katie says
Vanilla bean paste or split vanilla beans.
Jaclyn says
Made this last night. Doesn’t taste much like nutella to me because of the lack of sugar, but it does taste like baci chocolate which is quite deadly and heavenly as well. Thanks for the recipe! Delicious
amy says
can’t wait to make this! how do you store it and how long will it keep?
Unofficial CCK Helper says
Fridge; a few weeks.
Maria says
Would this work in a blender? I don’t cook very often but I’ve found that some recipes I want to cook require a food processor. Would I be able to find a good food processor for under 30$
Dawn says
How long will this spread keep?
Dulcie says
I am going to try this in my vitamix in just a few mins. Is there an easy way to print just the recipe?
Unofficial CCK Helper says
You can high-light just the recipe, then right click and hit copy. Then open a new Word document and hit paste to create the recipe in a new doc. You can then give it a name and hit save and move it into a folder for CCK recipes, as I’ve done.
Angie says
I think i died and went to heaven. What an amazing recipe.
Question???? Do you keep it in the fridge or simly in the cupboard?
Chocolate Covered Katie says
Fridge is best
Elisabetta says
Do you store it in the fridge? how long can it last? Thank you!
Elisabetta says
I’m sorry I just noticed you already answered that question many times 🙂
Helen says
HMMMMM.. That’s on my very soon to do list! Will it work if I use my regular blender for this? I’m afraid the nuts won’t turn into butter..
Rachel says
This is great, it is so good. One question I have thought before when I have made your ketchup, or now this or even your cookie dough dip is how long does it keep and how to store? For the cookie dough I did a week (consume or toss if not eaten in 7 days, because thats what my store bought hummus says) however, for the other items I’m lost, help!
Unofficial CCK Helper says
This will keep for up to two weeks, fridged.
Laura says
can this be frozen? We must be totally crazy, but there’s no way we’ll go through all of it in a week! 🙂
Chocolate Covered Katie says
I haven’t tried it, but some of the commenters say it can be done.
Nadia says
Hey Katie,
am just about to make this recipe, so excited!! would you suggest I use dutch processed cocoa powder, or the natural kind? would it make much difference?
Thanks, absolutely LOVE your recipes btw, you’re a true genius!
<33
Chocolate Covered Katie says
I usually use plain unsweetened (non-dutch) but either should work.
Sophie says
Hi Katie! I love your blog and am so excited I found this recipe- I’ve been looking for a way to make homemade nutella without all that added crap that’s in the store brand. Do you think I could make it using a standard blender since I don’t have a food processor? Thanks! 🙂
Umay says
I just made this and it turned out amazing!! I used hazelnut milk for an ultimate hazelnut overload 😀 I think cacao was a bit too much but i like it anyway. My mum is totally crazy about nutella and she LOVED it!!! Thank you very much for the recipe!
Kristie says
I just finished making this in the VitaMix and it is hella good! Amazing, actually, I’m not sure anyone else will get to taste it… 😉 I’m not even certain it will make it into a container if the rate at which my spoon is dipping into the VitaMix continues.
Zoe says
Hi katie, im a bit confused its says 1/4 Cup plus 2 tbsp of xylitol.have you missed a word out or is that all of just xylitol?
HASSIM says
Hi Katie.
I NEED A SIMPLE RECEIPT TO MAKE CHOCOLATE PASTE AND PACK IN PLASTIC TUBE TO RE SELL TO SCHOOL KIDS
CAN YOU PLEASE ASSIST ME
REGARDS
HASSIM
Kathleen Calvert says
Katie,
I just took my new Kitchen Aid food processor on it’s maiden voyage to make your nutella…. I’m in love !!!! I can’t believe how good this is and also psyched with my new Kitchen Aid toy- it made butter out of those hazelnuts quickly !
It made enough to fill an 8oz jelly jar and the little half size jar. Might have made 2 of the 8oz size but I was eating quite a bit along the way.
Question- how do you store this? Must it be refrigerated, & do you know how long it will keep? I’m thinking about Christmas presents to go along with homemade bread ; )
Thank you Katie !!
Kathleen Calvert says
sorry Katie- I just read above where you said 2 weeks in the fridge. Also I added one tsp of coconut oil and just a couple drops of chocolate extract- really, really good. thanks again ; )
Emily says
This information .. “Store in the fridge for a week” should be clearly stated as part of the recipe. A good place would be just under the title, and at the end. It would save a lot of people a lot of “grief” and it would save you, Kate, from answering the question so often.
Emily says
Very nice, but …doesn’t the milk in there mean it all has to be consumed in a couple of days? I made a full batch .. cost me lots of $$$ for the nuts, and it was covered in white mould within a couple of days. I scooped that off and ate a bit, but a day or so later, it tastes rather “off” . What a waste. Waste of ingredients and waste of my hard earned cash. I’ve made nutella before but without the milk. I think I’ll go back to my old recipe next time. I’m disappointed.
Chocolate Covered Katie says
The recipe needs to be refrigerated, and it will last at least a week.
panna says
Hi katie,
I wonder if we add milk powder instead of milk and hot water it might stay longer. Ofcourse this will not be completely vegan though. We can give it a try though.
Alison says
This was quicker and easier than I expected. I have a KitchenAid blender which worked surprisingly well. I had never made nuts into nut butter before. The consistency of this Nutella is good. It isn’t as smooth as store bought Nutella which I expected from other comments and because I am using a blender not whatever heavy duty factory equipment Ferrero Co. uses. I used Chatfields Cocoa Powder and the sugar option on the recipe as I only have liquid stevia, not packets. My only problem is that I must have burned the hazelnuts when I roasted them. It was 8 minutes at 400F but they were pretty brown when they came out. So everything about the Nutella is great except a burnt taste 🙁
I added more cocoa and sugar and some agave. So, this recipe is good, I will make it again, but will watch the roasting more closely.
Tammy says
Holy c@#p that tastes like Nutella! I cheated and used a 250g jar of hazelnut butter and it worked out perfectly.
Maya says
this recipe is fab and it’s great to have a less sugary spread! Where would you recommend storing it though?
Åsa says
Awesome recipe! The kids loved it and now it can ditch store- bought Nutella for good. I replaced the milk in the recipe for coconut cream and it added a nice coconutty flavour to it. Love the blog, keep it going!!
panna says
how long does it stay in fridge
Vance says
And I just finished making it with sunflower seeds so my wee little ones can bring it to school. We enjoy all your recipes, thanks so much!!!
Shira says
This unfortunately was not a hit with my kids. It was too “nutty” for their taste. I’m wondering if it would be okay to use raw hazelnuts? I thought it came out tasty, but the point of making this was to replace store bought nutella.
Danielle says
Thanks Katie for the recipe!! I just finished making it and my whole family loves it. I’ve decided I’m going to make small jars for all my colleagues for X-Mas.
One thing I did different though is I didn’t roast the hazelnuts to take off the skin, because I read somewhere that the skin contains antioxidants.
Carissa says
I’m planning to make this and put in small mason jars for gifts for the holidays this year. Does it need to be refrigerated?
Unofficial CCK Helper says
Yes it does.
tania says
Hi, how long can you store it? I was thinking making this to give as christmas gifts but i’m afraid they won’t last because of the milk..
Karina Griffiths says
Just made this and it is soooo good!
Nutella is way too sweet for me, but this is perfect.
Theresa says
I just received some of your Healthy Nutella as part of a Christmas gift, and it was absolutely deadly delicious! Thanks for figuring it out. 🙂
Linda Hamilton says
Have u try ed putting instant Hazelnut cappuccino in with it, I like it with that in it.
For Ever Melody says
Oh my god, I’m sooo dying right now! I hope my blender is ready for the nut butter I’m gonna make tonight 😉 Thank you for this great recipe! Much love from Germany <3
Una Bear says
Thanks for putting up the recipe.
I just made the nutella recipe using only 1/4 of golden unrefined caster sugar, I didnt bother removing the skins or adding oil. The result is amazing!! It tastes like the inside bits of a ferrero rocher. Delicious!!!
Una Bear says
A further edit to my above comment;
I ran out of vanilla extract so I’d say I used under 1 tablespoon and it turned out great.
I think its great that Katie listed sugar & alternatives to give people the choice of what they want to use. I made this for my daughter & I to use so I used sugar as I find agave & maple syrup can be overpowering but thats just my opinion.
JSparrow says
I just made this, it is so good, the first vegan nutella that is truly reminiscent of the original, to the point where I ate 3 slices of toast with it…
I halved the recipe and am glad I did, I have a good sized jar of it still.
I used coconut oil when I blended the hazelnuts, I found this made it easier to do in my nutribullet blender and added a tasty creaminess to it. I also used maple syrup as my sweetener and found it worked quite well
8-10 minutes is wayyy too long for roasting the hazelnuts, my first batch came out totally scorched and I had to do a new one
Karen w says
I just made this for the first time because we are running out of our jar of Justen’s chocolate hazelnut butter and I thought it would be fun to make my own. It is so so so so so so so so GOOD!!!!!!!!!!!!! It is so silky and smooth, the same texture as real Nutella and much smother than Justin’s. And it tastes better than both of them!!!!! Just like you said in the post, this is my new obsession! I just have one question, are you supposed to store this in the fridge or at room temp in the cabinet?
Karen w says
Sorry, I just read through the comments and noticed that my question about refrigeration has already been answered.
Joe says
Hi Katie:
Do I have to cool the hazelnuts before I put them in the processor or can I (should I?) put them in while still hot??
Thanks for this awesome recipe!
Tori Lorvig says
I don’t wait for them to cool, but I don’t bother with the paper towels, either!
Nancy says
Do you know if this will work with hazelnut meal? How would it covert to already ground hazelnuts!
Jeff says
The recipe lists the quantity by mass, so I assume it would be a drop-in replacement.
Tori Lorvig says
I like to add the peel of 1 orange to the food processor so I get a orangey-chocolate spread. Then I spread it on a spoon and chow down.
Jenny says
Love this!! I made it with xylitol, and when I was finished, I weighed it – I have 240 grams of “nutella” which means for a 15g serving its about 85calories, I’m curious how yours is under 60 calories when using agave? Believe me, its delicious and thank you so much for the recipe, I love it! Just curious how you calculate your calories for it?
Vance says
How long does this keep and should it be kept in the fridge? It tastes fantastic by the way. My kids love it!
Vance says
Oops, just seen the answer to my question on an older post. Keep up the great work
Kerstin says
your nutella recipe is simply amazing!
It is so easy and soooo tasty! I wish I had never find it, because
it isn’t possible to stop eating..;) Thanks for sharing
your recipe….
Anonymous says
Can I use honey instead of agave or maple syrup?I am a honey lover and I would love to use honey,but I am afraid that it will change the taste and the texture too much.
Jeff says
Thank you, Katie, this is marvellous! I was going to make a chocolate peanut cake today, but decided to pick up hazelnuts instead. Then it hit me that I was essentially making a Nutella cake by accident, so I found your recipe and ditched the “cake” part entirely.
As a child, I was never allowed Nutella, and only discovered it once I’d gotten to university. I went through a bit of a binge phase, then swore off it. Finding something rather healthier and just as tasty is a wonderful thing.
Also, to chime in on the food processor discussion, I have a 4-cup Cuisinart chopper/grinder (~$60) that worked well for this. I’ve mostly used it for curries and jams, though. One caveat with this model is that the bowl lock is just a spring clip, so you should hold onto the handle when you’re using it in grind mode – otherwise it can actually jump out of the clip and spin around and chip the bowl. This is a design flaw, though, that’s easy to work around – the actual materials and build quality is high.
dolphin12969 says
I made this & it has a weird bitter chemical flavor. I love Nutella so I was really looking forward a much healthier recipe. I don’t know what went wrong 🙁 Any suggestions on how to fix it?
JCR2013 says
could add a bit more sugar or milk… that’s what I did.. thoguh I did use a bit more hazelnuts as wel
Christine says
Made this and my son loved it. thank you for a great healthy recipe.
lizzie says
Looks lovely! Does this need to be kept in the fridge, seeing as it has milk in it or is the sugar content enough to preserve it?
JCR2013 says
Hi,
how am I to store this? Just in a jar, and on the shelf like normal nutella, or should it go in the fridge?
Thanks!
Liv says
Ooo! I’ll try this one. I prefer a Norwegian creation called Nugatti, myself. Its less creamy, more nougat. But I’d eat tubs of it if left alone at home with it. (Also delicious with cucumbers in the sandwich, don’t judge until you try – the crunchy fresh with the sweet dark chocolate taste… yum!)
ciara says
hi Katie,
just wondering how do you store this yummy spread n about how long do you have to eat it after its been made before it goes Off?? Thanks:)
Claudine says
Katie, my daughter is a nutella lover although I don’t allow her to eat often at all. I have JUST finished making your Healthy Nutella and have to stop myself eating spoonfuls of it as I spoon into a jar. OH my god it is incredibly good. My daughter is going to love you, thank you x
Bianca says
I saw this last night just before I was going to bed. My dreams, needless to say, were filled with thoughts of the sweet, divine creaminess of homemade – and dare I say, kind of healthy – Nutella. 🙂 What? How come I never thought of making my own?
I’m been wanting to ask: is the consistency of homemade Nutella similar to that of the original? I want to try using this to make cookies/brownies.
Last thing I want to say: Katie, you are an absolute genius! Thank you so much for blessing my life with this blissful chocolate-hazelnut spread!
Unofficial CCK Helper says
I think because it has less fat, baking with it might not turn out the same. But in terms of using it in no-bake recipes you should be fine.
Victoria says
Ok no posts here since 2012 but thought I’d give it a try anyway!
Would the recipe work with powdered milk? That way the Nutella could maybe last longer than the week or two it does with milk? If so, how much?
And to everyone using a food processor or who doesn’t have one- I just bought organic hazelnut butter. The oil separates while it is in the jar so you can either mix it back into the hazelnuts before using in the recipe (that way you don’t have to add oil later) or you can pour the oil off the top and you’re left with just hazelnuts “butter”! Effort-free!
Thank-you for all of your recipes CCK!! I really enjoy them 🙂
Bianca says
Katie, you have turned me into a savage, licking the insides of my blender for the last traces of your lovely chocolate-hazelnut spread. 😉 It may have took me a lot of time and effort, but the end results were so worth it! I used my Magic Bullet, and I was really worried as the hazelnuts remained a slightly oily clump. Nonetheless, I decided to add the rest of the ingredients. To my great surprise and relief, the clump turned into the most beautiful, chocolate-ty, smooth spread I have ever seen in my life, that I didn’t eve use any oil! Thanks for the recipe!
Aimee says
I apologize if this had been answered but entirely too many comments to read just to check if this has been answered. I just stumbled across your site for the first time! Your recipes look amazing and I am really excited to try this Nutella. My question is how do you store it and how long do you think it would last?
Lauren says
Do you refridgerate? Made this today… could hardly transfer to a container without devouring by the spoonful!
Michelle says
Have you tried it, I’m trying to figure out how to store it this very moment. Please let me know.
Lauren says
Yes in the fridge I believe
Vicky says
Love the sound of this! I just made a nutella banana smoothie and somebody commented on facebook mentioning that nutella isn’t healthy for anybody so I was on the lookout for a healthier home made nutella and this is definitely it!!!
Laura Holland says
This recipe is great, thank you! Just made a pot full. Can it be frozen? How long does it last in the fridge? Thanks! Laura
Meredith says
Were you using the dry grinding or the normal Vita-mix container to make the nut butter?
3bhk in zirakpur says
Hey I know this is off topic but I was wondering if you knew of any widgets
I could add to my blog that automatically tweet my newest twitter updates.
I’ve been looking for a plug-in like this for quite some time
and was hoping maybe you would have some experience with something like this.
Please let me know if you run into anything. I truly enjoy reading your blog and I
look forward to your new updates.
Julie says
I want to make this healthy nutella! What cuisineart product do you need to make this?
Sarah says
Hi Katie, can you make choc spread without nuts?
Thank you
Unofficial CCK Helper says
Just look to the right of Katie’s blog and there should be a little picture for Chocolate Frosting Shots. Click on that picture to go to the recipe. It’s completely nut free!
Kathryn says
I made this a couple days ago, and it is fantastic! I put it in my oatmeal , on a peanut butter-nutella-banana sandwich, and just enjoy it with a spoon. It’s almost gone now; I need to get more hazelnuts!
Cen says
How long does it keep fresh in the fridge?
Karen Smith says
Wow, so happy to have found this alternative for Nutella. I won’t buy Nutella because they use palm oil which is destroying rain forests etc. (not to mention the genetically modified soy lecithin in it YUK!) it is a toxic, unethical substance! So thank you, you have made my day!
Libby says
What is the shelf life of this if you keep it in the fridge?
Judith says
Second time doing it and oh my this is GOOD! You’re gifted, Katie 😉
adi says
Hi Katie,
concistancy question:
I have tryed this recipe twice now in a vitamix 5200 and it doesnt reach the spreadable concistancy i see in your pics. I tastes great but its more of a batter that I could probably roll into nutella balls. The first time I thought I perhaps over burned the nuts, or that the nuts weren’t fress or that perhaps I over blended but this time I did everything as you wrote (1/4 cup maple and 4 tbls organic cane sugar) and still not spreadable. When I keep blending it seems to be watery… what do you think? keep blending? Nuts not good? I read another blogger who wrote about nut butters and claims you HAVE to dehydrate but you didn’t did you??? help! my experiments are getting expensive!
and at this oppertunity…. ill also say thank you for this blog… my kids thank you too!
Adi
Unofficial CCK Helper says
Judging by the other comments on here, as well as my own personal experience, you do not need to dehydrate anything in order to get a smooth result. So I’d just keep blending, I guess if I were you, until a smooth result is reached.
Eva Hatch says
Sounds wonderful.
Vivi says
I toasted my hazelnuts in a dry pan instead of using the oven and it worked great! I also had success with my magic bullet :p probably not as creamy but still delish
benh xuong khop says
I love Nutella , THANK YOU KATIE!
Joyce says
Was skeptical it would be like nutella, but used the same ingredients as above but added the ingredient to taste (and used hazelnut oil… probably unnecessary). It was very close to nutella in texture and color. At first it tasted quite bitter/strong hazelnut (mine were slightly over-roasted)/nut buttery: my stomach wouldn’t handle too many spoons… But: soy milk powder and extended refrigeration took away the bitterness, changed the color, and gave it that bite that nutella has. Vitamix instructions were to turn it on and immediately to 10, then variable, and wait until runs smoothly through blades, making sure to stop a minute after that as to not overheat the machine. I. Thanks for the positivity… I wouldn’t have tried otherwise.
Joyce says
Oops, I meant added other *ingredients* and turn on, immediately to 10 then *high*, etc.
Joyce says
Oops I *ingredients* to taste, and high, not variable.
Pam says
Can this be frozen?
Ana Carol says
I Love it!!! May do it soon! Tks!
Sophie says
Hi Katie,
First time poster but big fan of your blog!! Just wanted to let you know that I made this recipe today… but instead of using cocoa powder I used matcha powder!! It was awesome!!
Thanks for all your wonderful recipes!!
Jan Kercher says
Hi–what is the life span of Healthy Nutella and must it be refrigerated? Two cups is a lot of Nutella–I made the recipe today and it is wonderfully rich. So I have it in a glass hat in the fridge but need to date it and determine how long it will remain “healthy”. Thanks!
Vanessa M. says
Someone has probably already asked and I missed it, BUUUUUUT…
I don’t have hazelnuts, but I do have hazelnut butter. Do you know how much would be equivalent to the 2 cups of hazelnuts? Thanks!
saira says
heyy…wanted to know instead of the extra sugar can I add anothet tbsp of maple syrup? thanks !!
Anonymous says
YUM! I used a mix of Truvia/liquid stevia and it came out perfect. No yucky fake sugar after-taste either. I have gestational diabetes and this totally satisfies my sugar cravings and then some! THANK YOU for this recipe and for your website. Will definitely be trying some more recipes!
Marcela says
By accident I used cashews and a little more milk, is very liquidy don’t want to waste the ingredients can I use them for another recipe. I am not very creative. Help
Leslie says
How long does this keep in the fridge? Thanks!
Kerstin Decker says
I love your recipes and make them often for my very sweet husband, thank you♥
Stefanie Gott-Dinsmore says
Wow, getting the skins off took a LONG time!! The flavor is decent, not sure if I’ll try again or not, but if I do I’ll get ones that already have their skin off.
Alicia says
Hi Katie! I love your blog
I rather use real chocolate than cocoa powder, so i tried making the Nutella with it but it came way too thick. Do you have any advice? I also added more milk
Eveline says
I just made this… And it is, wait for it….. AMAZING!! Really omg, this was what I was missing in my life! I always felt so guilty eating chocolate spread and now I CAN eat it 😀
Thank you!!! And Thank you for your blog since someone showed it to me I can’t stop making things 🙂 All so delicious and healty 🙂
Aikee says
I love your blog, Katie! I’m just new here and I find your blog very interesting, considering the nutrition we may get in all your recipes. I look forward to more of your yummy and nutri-filled recipes.
Shannon says
Yummy! It is better than another recipe that I was using-much smoother. I am wondering, does this have to be stored in the fridge?
jennifer says
This really taste amazing!!
David says
Hi Katie.
As a vegan I assume that you use a non dairy milk?
Could you let me know please which “milk” is your favorite for this recipe ?
Also, do you have an approximate idea of how long the recipe would last after opening on the shelf without refrigeration?
Thank you very much,
David
Jennifer says
I just tried this recipe and it was a huge hit! I don’t do well with sugar so this was a fantastic recipe and the family loved it. Skinning the hazelnuts took forever and I used xylitol and maple syrup for the sugar component. I used Coconut milk instead of regular milk. Thank you for this new family favorite!
Jennifer says
Oh and I forgot to mention that I used my food possessor and it worked just fine 🙂
Chris says
Hello and thank you ! Fantastic recipe .
I would like to ask , as there is milk in it , for how many days you can keep nutella in the fridge ? ( especially if you don’t use the extra oil )
Betty says
The best cocoa I have ever tried is Organic Traditions cacao powder. I use it for hot chocolate and find I don’t need sugar as it isn’t bitter some cocoa’s are. The blendtec recipe on line has the same ingredients but not the same proportions. I must try yours–sounds terrific. If you process it for two min. I worry that the machine heats up too much in the blendtec. Does it do so in the vita mix? I always worry that the heat will effect the quality of the nut butter.
Betty says
I like organic traditions cacao powder. It is not bitter at all. Blendtec has the same ingredients in their recipe but not the same proportions . I will try yours–sounds great. The blendtec seems to heat up and make it warm. Will that effect the quality of the nut butter. Does the vita mix heat up the nut butter?.
A Fan says
This is what I was looking for all those years of my life!!!! So stoked to try this out!!!
Question: One probably needs to refrigerate this due to the milk part in it, right?
angie says
Katie, do you have a recommendation of where to buy hazelnuts?? I can’t find them locally in my area so will have to order online.
Laura says
I made this the other day, and it’s amazing!! The best recipe ever!! 😀 I had this recipe in mind for a long time, but I’m currently living in Japan and hazelnuts are not easily accessible. So I waited until I went back to my country for a visit and bought a lot of hazelnuts!! Just to make this recipe! Fortunately, I still have some left.
I used maple syrup, and some stevia. Do you think dates will work with this? 🙂
Thank you for your wonderful recipes!
Stacey says
Hi Katie, I made this today with sugar, cashew milk and no oil. It is very delicious, but time consuming. I was wondering if it needs refrigeration due to the milk. Thanks!
Liz says
This recipe is absolutely perfect. I’m obsessed with it. From now until forever, there will always be a batch in my kitchen. THANK YOU!
rosie says
recipe looks lovely! how long does it keep for and in the fridge or cupboard? thank you 🙂
Connie says
would love to try this but wanted to know how long it will keep and how to store it!?
Lushi says
This is amazing!!! I LOVE nutella and I had to stop eating it because I am too fat now 🙁 And I am on a diet. But my dietitian is so understanding and she lets me eat some amount of sweet every day.. I must try this!! <3
You are amazing Katie.. I love your site 🙂 <3
Beverly says
Can this be canned to it can be stored on a pantry shelf without going bad. & how would you do it?
Thanks in Advance
blkittle@telus.net
Ivette says
Oooh my!!!Super yuuumy! It’s a MUST, I’ll have to make it. 🙂 If you have any curiosity about Spanish food, check me out!:)
Harriet says
How is it best to store this? I have made it before but it went moldy in 2 week in the cupboard. Is it best to refrigerate?
Storing advice would be great on your recipes- like what freezes well too! Thanks
Stephanie says
Can we leave this in the pantry or does it need to be put in the fridge?
Kim says
could you use cashews instead of hazelnuts if they’re soaked first? Also, I have the Ninja System and it won’t make nut butters either 🙁
Cait says
Help, I made this and now I can’t stop eating it.
What do I do?!?!?!?!?!?!?!
Daviana says
Hello katie! Wich preservative can I add to the nutella and other desserts to last longer? Thank you!
Sofia says
Tried this today and oh my this is amazing.
I did try this once before with my old blender (OBH Nordica Blender Master Chilli). I had had some luck with almond butter, though the process was very slow, but for this recipe the blender wasn’t good enough. Now I have a Vitamix and I was amazed how quick this was to make! I got the smooth texture I wanted even though I omitted the oil. I used half cane sugar and half agave.
As with all nutbutters, it is hard to get the last teaspoons of nutella out of a Vitamix. I solved this problem by making nice cream in the same container (after popping the jug to the fridge for it to cool down first). I added some frozen banana and little bit of ice – and voilá, a delicious little treat for me and no nutella gone to waiste!
Mia says
I gotta say….I just made this and the amount of vanilla the recipe calls for is too much. It’s just a little too overpowering. Maybe just a half tablespoon instead of 1 and a half. Other than that, I love this recipe and will definitely make it again!
kaytee says
Katie you are a genius! I never believed home made nutella could be as good as the real thing, but it is! And healthier is a bonus 🙂
Ada says
How fast does this go off?
Kristine says
OMG, I just found your blog and love, love it! Easy recipe and delicious.
Yum says
Yum
Beth says
This is so good. My kids love it and it makes an easy lunch. I can’t thank you enough.
Eleni says
How long can I keep it in the fridge before it turns bad
Eleni says
How long can i keep it in the fridge before it turns bad?????????
Joanna says
I just made this! It’s delicious! Next time I will cut sugar in half, it’s still a little too sweet for me. But I have a question… Do you refrigerate this after making it? How long is it good for? I certainly won’t be able to eat this amount quickly! 😉
Melissa says
How long will this last in the pantry? My kids love nutella and it makes me feel oh so guilty feeding it to them so often..
Claire says
Yum! made it this afternoon!! 🙂
Alissa says
Katie, thank you for this recipe! I used Stevia, coconut oil, and silk coconut milk, and it turned out delicious. I am so happy that I found this recipe because store bought nutella is way too sweet. This homemade recipe is perfect.
Jennifer says
Hi, do the hazelnuts have to be raw? It is really hard to find those where I live. Thanks.,
Carolyn says
My comment is on your photography. I think you really do an excellent job. Really makes me want to try every recipe. The pictures are beautiful
Rose Strazisar says
Do you know the shelf life on this? Should it be kept in the fridge?
Jamie says
Made this last night and I will never buy jarred nutella or any of the nutella substitutes for sale again. The homemade nutella is even better than I remember the original!
Courtney says
Would this recipe work using honey as a sweetener instead of sugar, etc?
Harlen says
Hi. I wonder for how long can I keep this in the fridge. By the way, my seven-year-old daughter made this recipe today in our Vitamix and it turned out fantastic! I cannot tell the difference between this and the store bought Nutella. Thank you for sharing!
Chocolate Covered Katie says
It will last at least a week 🙂
Nrs says
Which cocoa powder do you use ? Is it RAW cocoa powder ?
Chocolate Covered Katie says
You can use plain old regular unsweetened cocoa powder from a regular grocery store. Cacao powder (such as Pacari) works as well.
Nicole says
Hi there! Does this need to be refrigerated?
Jill says
Has anyone tried making this with almond milk or coconut milk? How did it come out?
Unofficial CCK Helper says
Both work well!
Maria R. says
I used Silk Unsweetened Cashew Milk and it turned out really good.
Bryson says
Where can I buy healthy Nutella?
Maria R. says
Hi Katie! I just made your Healthy Nutella tonight. I honestly did not think it would turn out well and was prepared to just toss everything in the garbage… before I even started! To my surprise, it came out so good, I couldn’t stop licking the spatula and my fingers ;0! I have a few questions though. In your nutrition facts a serving size is 15g, is that equal to a tablespoon or teaspoon? How many servings are in 2 cups? Second, does it need to be refrigerated and how long will it last? Do you happen to know what the WW points might be, I know you usually add them to the nutrition facts but I could not find them for this particular recipe. Thanks so much! I really love your recipes and tell all my WW friends to check out your site!
Unofficial CCK Helper says
Hi! Looks like this is an older recipe, which is maybe why the nutrition facts don’t have ww points. Do you have Katie’s cookbook? If so, this recipe in the book has full nutrition facts and ww points listed. You could also just go check out just that page at the bookstore if you don’t have the book. Hope that helps!
Julia says
Yum! Thanks for posting this recipe. I LOVED nutella when I was nine, but I’m vegan now and, nutella is just too sweet. I made this at first with my tiny 15 dollar blender and it didn’t work out. I borrowed my freinds vitamin and I’m glad I did! 🙂 I’m sooo making this again. <3
Jacqui says
Hi, How long will this nutella last if I keep it in the fridge?
Michelle McKean says
Quick question – does the homemade nutella need to be refrigerated ?
Mimmie says
I have already ground almonds and I’d like to know what quantity I must use. Thank you.
Milena says
I just tried it and it turned out really good! It isn’t perfectly smooth because of the blender I used but the taste is amazing 🙂
linda | low carb yogurt says
This looks delicious! I’ve been thinking about trying to make my own for awhile now, I’m excited to try yours! I love Nutella!
Mariuxi says
What is the shelf life of this? And should it be stored in the fridge?
Jay says
Made this in a not so great blender, but it still turned out lovely. It doesn’t really taste like Nutella, but it was good enough to spread on toast, with the added benefit of being mostly made up of hazelnuts rather than sugar. I made it part sugar, part sweetener, and put less sugar than the recipe called for. It was a lot easier than I expected!
M says
How long should it last on the pantry and/or in the fridge.
Jami says
where do you store this in the fridge or just on shelf?
elia k says
Dear katie, i love ur blog and i use it all the time and i thank u for it soooo much. How ever this nutella recipe split as i was making it. I made nutbutter before and this never happened, i read that milk causes that, wt do u think?
Mathilde says
I love it! And the recipe is soooo simple! MAybe next time I will only use a pinch of salt instead of 1/4 tsp.
Thanks Kate for your amazing blog
Kaylee says
Could I replace the 2 cups of hazelnuts with walnuts?
A H says
Try it, as long as you’re OK with a result that isn’t quite the same. Please report back if you do try it.
M says
It’s Delicious!
Should I store it in the fridge or pantry? How long will it stay good for?
Thanks.
DANIELLE MADSEN says
How long does it stay for in the fridge?
A H says
3-4 days, maybe up to 7. Mine never lasts that long before I eat it!
Stephanie M says
Has anyone used organic blue agave or the maple syrup for this recipe instead of the xylitol or sugar? If so, did you use raw or non raw organic blue agave? I know I don’t want to use sugar and xylitol has difficult to find. I know I can get agave or maple syrup so I’m deciding which one would work better in this recipe.
Maggie says
There are 25 pages of comments on this recipe, and I don’t have time to wade through them all! Can someone please tell me how long it will keep in the fridge. Many thanks!
Yael says
Just made this for my kids’ sandwiches for school and had to hold myself back not to eat it all by myself 🙂
Should the jar be kept refrigeratored?
Elizabeth says
Does this store in the refrigerator ? Thanks!
Kelly L says
Hi! Could this be made with Stevia? I am a little concerned about using a large quantity of xylitol, which some say is not the healthiest…..Thanks! This looks delish! 🙂
Ahmed Khalil says
Can’t I sweet it with it honey instead of all these sugars? i have been making my own nut butters with honey and so far they have been perfect in sugar content and taste. I can’t afford a food processor but I do it with a Black and Decker mince chopper. (A small batch of 10 servings, 200g nut, 4 tsp extra virgin olive oil and 30ml honey) you end up with 3.5g sugar per serving.
Lexy says
Hi! I have made this recipe a few time and it is good. Although, it always comes out a little gritty for me, still good none-the-less. Most vegan commercial brands out there are very gritty. Although, I did just discover the Endangered Species Chocolate (brand) natural hazelnut spread with cocoa. It’s entirely smooth and not gritty what-so-ever. Highly recommend if you don’t have time to put together this delicious Nutella.
Alison says
Just curious as to how long your version of Nutella would keep for? Also I’m assuming it should be stored in the fridge? Particularly depending on the type of milk used?
Grace says
Hu, I made this recipe over the weekend- so good! How long does it keep? Is it based on the milk you use?
Julie Dove says
I think around a week in the fridge but you could make it go a little longer.
Cathy says
Hello- Katie thanks for this recipe. The problem I had was getting the skins off of the hazelnuts. It was tedious, time consuming and did not yield good results. I followed your directions with putting them in the oven for 8 mins. I rolled first with a paper towel which did not work for me with the tearing, then used a silpat which was better. It was still a LONG process and not 100% effective. I am wondering if I am doing something wrong. Did anyone else have this trouble? The taste at the end of all this was delicious Katie so I thank you. And I do enjoy your recipes .
Julie Dove says
Hmm I’ve never had that problem with this recipe! Maybe it was a bad batch of hazelnuts or an extra tough batch? Maybe google how to get the skins off to see if others have a different way that might work better for you?
Barb says
Hi Katie
Could I use raw cashews instead of hazelnuts’? And soak them overnight ?
Love your breakfast book
Barb?
Julie Dove says
You can definitely experiment! Be sure to report back if you do!
Kristie says
This is seriously amazing! So delicious!
Margarita says
WOW! This recipe is absolutely DELICIOUS! I am on the FMD and used xylitol, unsweetened almond milk, coconut oil, raw cacao powder and Madagascar vanilla extract with no alcohol and I was extremely pleased with the end result. This is BETTER than store bought Nutella!! Roasting the raw hazelnuts also filled my home with yumminess. Thank you so much for this recipe!
Lisa says
I made the Healthy Nutella using xylitol and it was wonderful- nice an creamy, perfect consistency. I tried making it a second time. I used the same ingredients and food processor. It is crumbly, not a true butter. What can be the reason? What should I do differently? I thought that I hadn’t processed enough but that didn’t seem to make a difference.
Thank you!
Nana says
How long does the nutella last? It looks amazing by the way:-) i just got your breakfast ebook, it is just outstanding!
Julie Dove says
A week in the fridge! 🙂
Megan says
Just made this and I’m very excited about serving it to the children! I love it! How do I store it and for how long? Thanks.
Julie Dove says
Store in the fridge, probably for a week.
Sherry says
Just made this in my old vitamix with some coconut oil and it was delicious. My question is, how long will this keep in the fridge, not that it will last long!
Sherry
Julie Dove says
5 ish days
Lauren says
Hello!
How long does this last? Do you store it in the fridge?
Lauren says
Nevermind! I just saw the posts above!
Julia de Souza says
Thinking of making this when the kids wake. I was wondering how long this will keep in the fridge. Does it depends on the best before date on the milk?
Julia de Souza says
Never-ending. Saw above post
Maria B. says
I tried to make this with a Magic Bullet and it was painful((( I spent an hour trying to move the mixture around the blender to blend together and even after that it didn’t get to the desired consistency. So don’t try it with a Magic Bullet, use the tools recommended by the author.
Joanna says
Do you need to soak the hazelnuts overnight beforehand?
Jason Sanford says
Nope!
Linda Watson says
No, just roast them.
mikey Anthony Burns says
really appreciate this thankyou delicious 🙂
Maria says
Hi Katie!
Was going to try this but wondering how to do you store it?
Jason Sanford says
Refrigerate for a week or so.
Linda Watson says
Thanks so much! I’m still in the honeymoon period with my Vitamix. Never thought I’d have Nutella again. Love the rich hazelnut flavor.
Sarah says
How long the homemade nutella can keep/last?
Jason Sanford says
Mine always lasts about a week in the fridge and I’m sure would last longer but it’s always all gone by then so I never had the chance to find out! 😉
collee says
Help, Katie
my nutella grew mold! and it was refrigerated. what can i do?
Sherry Dietrich says
I made this over the weekend, my husband thought it was the basting sauce for his brisket in the smoker, I caught him after 2 bastings! The brisket turned out great! This morning I used the “Healthy Nutella” on a piece of whole grain toast with sliced bananas, delicious! I had everyone in my office try it, everyone loved it, and some said it was actually BETTER than Nutella. I used vanilla unsweetened almond milk, bee free honee in place of maple syrup, and 1T. white sugar, and no oil. Really, just excellent.
But one question…is it shelf stable? Or do I need to refrigerate it?
Jason Sanford says
That is so funny! Because of the almond milk, you should refrigerate it.
Bryanna says
How long will this keep for in the fridge?
Jason Sanford says
Probably a week.
May says
I am slightly horrified by how delicious this is. Horrified because of how close I just came to trying to lick the blades on my food processor before I managed to stop myself.
I like it slightly gritty, I think it’s a better texture than the insane smoothness of store-bought nutella! Thanks, Katie. Thanks for my future obesity :-p
Clara says
This nutella is exactly what I was looking for! It tastes absolutely delicious!
I have one question – do you store it in the refrigerator, or on the pantry shelf??
Thank you in advance 🙂
Jason Sanford says
Fridge because of the milk.
Stephanie says
Shelf life? and should it be stored in fridge or cupboard?
Made it for my brother as a Christmas present because nutella is his favorite spread but he is also looking to loose weight.
It is absolutely delicious!!!
Jason Sanford says
Yes fridge about a week.
Valentina says
How should this Nutella be stored and how long does it last?
Lucy says
How long does this keep and do you store in fridge?
Jason Sanford says
Yes because it’s perishable due to the milk. I’d say at least a week.
Alexandra Turmel says
Ahhhh! This is SO good! I only had 1.25 cups of hazelnuts, so I used the little cashews and almonds I had left to fill the second cup. And this is soooo good. i did 3 tbsp honey + 1/4 cup stevia. it’s perfectly sweet. Not too much like actual nutella. Thank you so much! I’ve wanted to try this recipe for so long but I didn’t have a food processor until now.
Tierney says
I’m not sure if it’s because of the type of cocoa powder I used, but I found this turned out a much darker chocolate flavour than normal Nutella (definitely not a bad thing though ?) and also a more hazelnutty flavour. Overall it was more intense, and less sweet, so maybe more of an ‘adult’ flavour. I personally prefer this to normal Nutella but just a tip for anyone thinking of making it for kids?
A Patel says
How long does this last and should it be stored in the fridge?
Jason Sanford says
Yes about a week
Marian says
Katie – I see the the recipe calls for raw hazelnuts. I always find that some roasting really brings out the flavor of all nuts. Is there a reason to keep them raw?
Jason Sanford says
It calls for roasting them 😉
Olga says
Thank you for the recipe, turned out good!
MaryAnn Coy says
Amen sisters but be cautious of vegetable saturated fats. They are not 100% good for us either. Palm oil even less so. By the by, the Palm most often planted in those plantations that the rainforest is being chopped down for? Well they are the weedy palm tree, known as the Coconut Palm! The palm kernels come from the family of palms so any one of several varieties can be used. But the Coconut is the rabbit of Palms, it grows in the salty sand of beaches all over th Pacific
and Indian Ocean.. some sprout even in the waters edge where the tide washes over their roots 2xdaily. Did I say weed. It grows like bamboo. As for being heart healthy, it’s no different than butter really. It is better than the GMO vegetable oils, but it’s still saturated, if you use a Jar a week you will regret it!
We need to be moderate in all things. Too much fat is just too much fat.! Your gall bladder will drive you too the ER thinking your having a heart attack I saw plenty of that in my working years. They send you to the OR to remove a sac the size of a medium chicken egg with a batch of stones in it the size of chickpeas, that caused your agony. I don’t recommend vegetable oil. Extra Virgin Olive Oil is not reccomended for cooking,, it is for Cold applications only! For cooking you want regular olive oil the clear yellow oil or it’s lite version they are clarified for cooking on the store top. They don’t breakdown for general use in cooking & Baking. For real high temperature cooking such as stirfrying in a wok. The oil of choice is peanut oil. But get it Organic to ensure none of that GMO disaster has ruined in it . GMO contamination is the most dangerous problem. But fryolator fat is GMO vegetable oil. Except in good quality Asian restaurants where imported peanut oil holds sway. Far better to avoid to much of any fat animal saturated or vegetable saturated, plunk your money for the organic saturated vegetable fats & use them very sparingly, that includes the avocado too. Too much of a good thing is still too much. Moderation is the one true path. That includes all those convenience foods AKA packaged processed foods too much palm Oil, too much salt, too much sugar. We don’t eat them the reason I want that healthy (+/-) Nutella recipe.. Then I have control over what’s in it. Don’t care for chocolate myself, but Hubs will eat a Jar with a spoon! If you can’t stop them save an old Jar & put the better stuff in it. Way to go! MA from Boston. Good night. Katie this would make a good healthy blog article!
Laura says
I just made this!! Took forever in my old food processor, I thought I’d never get there, but literally hours later (yes… it was a process haha) here I am with a really tasty homemade nutella!! I was convinced it was not going to be creamy enough so I added an extra teaspoon of oil (I used coconut oil, totally recommend it) and it turned out almost too liquid haha, but I like it better this way. The taste is really amazing, I wasn’t expecting it to be this good. Now I wanna put it on everything sweet haha
Thanks for this great recipe!! and here’s to hoping I’ll get my hands on a more efficient food processor one day, because I really want to make this again 😉
Laura says
Oh and I used cashew milk, also totall recommend it 🙂
Brandi says
How do you properly store this? And how long is it good for?
Wendy says
How do you store this? I know Nutella is shelf-stable. How about this version?
Wendy says
No need to reply. I now see this has already been answered. I didn’t read all the comments. Maybe add this detail to the instructions so we don’t keep asking? LOL
Madeline says
I have a couple of questions.
1. How does one get a majority of the skins off of the hazelnuts? It seems that no matter how much I rub them in the towel, a lot of the skins stay on. Does anyone have a quicker way?
2. Whenever I make this recipe, it tastes delicious, but the consistency turns out almost like dough. It is not creamy at all. I’m following all of the directions to a T, but it never turns out creamy. Maybe it’s because I have too many skins left on the hazelnuts? That’s the only thing I can pinpoint. Has anyone else struggled with this and/or solved it?
Thank you for the recipe, Katie! It tastes so good.
Roxanne Houde says
Hi! How would you store the nutella (frigde vs counter) and how long would it keep? Thanks! 🙂
Jason Sanford says
Fridge, maybe a week or two
Ghita says
I tried it today with my ninja it tastes amazing i replaced the maple with a no calorie sweetener and the sugar eith splenda so its more low calorie. But i am wondering how to store it ? Fridge ? And for hoe long ?
Thank you for this amazing recipe
Karen says
I just made this and it’s fantastic! Super smooth and creamy. My question is how do you store it? Does it need to be kept in the fridge? Thank you so much for this recipe, my kids and I all love Nutella but I refuse to buy it because of the Palm Oil and the deforestation of the rainforests.
Jason Sanford says
Yes I would fridge it!
Pascale Albert says
Hi, how long will this keep? Should it be placed in the fridge? Thank you
Bryn says
This recipe is amazing. I’m totally in love. I’ve made this almost 10 times now! It’s really is amazing. Thank you so much and many kind returns. Good day to you. ?❤️
Eden says
How long is this safe to eat after making it, and do you store it in the refrigerator or not?
Heather Clegg says
Heaven!! I looooove Nutella, but ever since I became pregnant and more so, had my son I have taken out sugars (for the most part) and in the beginning with nursing I had to avoid soy and dairy as he was allergic. Sometimes I would just stand in the shopping isle staring at the Nutella missing it…and then, I saw this post! It took me a while to find hazelnuts, none of our stores sell them! But good old amazon came through and I just made THE BEST batch of Nutella ever! I used my ninja (it’s extremely powerful ) and honey as my sweetner (only about two tablespoons ) and it is soooo good! I couldn’t stop eating it out of the machine! I was able to fill two mason jar cups and also a few ice cube trays! I’m going to use them as my frozen base for smoothy bowls. As I spooned the creamy yet nutty grain beauty into my jars I dreamt of christmas and big red ribbons on the jars as gifts. Hope my whole family likes Nutella! Thank you, I may invest in a hazelnut plantation! !!
Ana says
Do you know how long it will last? Thanks! I’m going to try it soon 🙂
Ana
Jason Sanford says
Maybe a week?
Deanna says
Just made this using all stevia for the sweetener..tastes ok. A tiny bit bitter, but still yummy
Lynn Eberhardt says
For the homemade Nutella, can other nuts or chickpeas be substittued for the hazelnuts??
Melinda says
Just FYI for any readers, I tried this with peanuts instead of hazelnuts and it didn’t turn out that great. I’m sure it’s great with hazelnuts and I’d love to try it sometime, but I thought I’d warn anyone like me who thought they’d try it with peanuts instead. I had searched through the comments first, but didn’t see anyone mentioning it. Meli
Andrea says
does the nutella need to be refrigerated?
T says
Hi! How long will this last in the fridge for?
Jason Sanford says
I’ve had mine last for at least 7 days but never had it stay around long enough to see if it’d be more!
Kira says
Absolutely amazing! I’ve been vegan for almost 6 months now and have slowly been trying to get my mom to eat less animal products (as well as just more whole food in general). For her birthday this year, I decided to make her this nutella, one of her favorite treats. It came out amazing! I cut back on the sugar, using only 2 tbsp, and it was definitely sweet enough, and left out the oil. It was perfect for her! Thank you for the great recipe!
Liz says
This is a different healthy Nutella version I’ve used. The biggest issue that I noticed was the measurement of the vanilla extract. 1.5 TBSP has made this heavy on the alcohol content that I had to toss out the whole thing. (Hazelnuts don’t come cheap). I hesitated about putting in that much and wish I had listened to my gut. I wonder if that was a typo or did it come out balanced for you?
Jason Sanford says
Hmm I haven’t seen any other commenters say anything about the vanilla amount and have never had a problem with it myself, but did you use imitation vanilla by any chance? Make sure it says “pure” on the label, because it makes all the difference in recipes!
Jason
Denggurl says
I actually always put extra vanilla extract in so I wonder why that happened for you. I never notice any alcoholic taste with my vanilla extract. Sometimes I put it straight into tea and it tastes great
tori says
Will it work to keep the skins on if blended very well in a Vitamix? The skins have most of the antioxidants in the nuts
Milan says
Hey Katie! Would honey work as a sweetner instead of maple syrup?
Thanks!
Alexa says
Made this with less sugar (used monk fruit / erythritol) and no almond milk so it’s shelf stable. Worked great! Wish I had used a mix of xylitol though – you get a bit of the cooling effect of the erythritol. But still tasty!
Alexa says
I left them on and I couldn’t notice any difference in texture / taste
Arielle says
Do you have to use raw hazelnuts? Can i use already roasted and skinned ones?
Jason Sanford says
Sure, you’d just skip the roasting step then 🙂
Claudia says
I don’t have the greatest food processor and I’m not sure it can handle the nuts, so I wondered if I could use hazelnut butter in place of the nuts. It seems like that’s the end product anyway, right? What quantity should I use? I could just weigh it out based on the 240 g I suppose?
CCK Media Team says
That should work! (240g yes)
Denggurl says
I love this recipe — I used monk fruit sugar and probably only added about 2 TBSP. Next time I will leave it out completely because I like the natural taste of hazelnut and chocolate. Also going to try to leave the milk out… although I suspect that will make it difficult to blend. I want it to last longer and it feels like it won’t last as long with the milk in there. That being said, I’ve had it in the fridge for a month now and it still tastes great so maybe I’ll always run through it before it goes bad haha
Grace Taylor says
I’ve made this recipe many times now and it’s AMAZING! Never been a huge Nutella fan, but a BIG nut butter and dark chocolate fan! At first making this, I wouldn’t process the hazelnuts enough (too impatient🙃) but after making the hazelnuts I to actual hazelnut butter the texture is amazing! I typically omit the extra sweetener and stick with just 1/4 cup maple syrup but that’s just my taste buds! Thanks for this amazing low cal dessert option!
Megan says
My daughter is allergic to hazelnuts so I made this using almonds. It’s delicious. Thanks for sharing this!
Nin says
Really yummy, but my nutella came out a bit runny. Will it harden after sitting, or should I add something? Thank you!
Janet says
My son is allergic to nuts, I would love to have a Nutella substitute to use in recipes. I have tried soy nut butter but it is too stiff and didn’t taste so good. I tried mixing half soy nut butter and coconut cream butter. Wondering if you have any other suggestions?
Kseniya says
You can try sunflower and pumpkin seeds (50/50) instead of nuts. Also tiger nuts work great!
Josie says
Hey
Great recipe !
Just wondering how long it usually lasts for?
Thanks
Ari says
Hey! Do you know the cal count of this?
CCK Media Team says
Yes, full nutrition facts for all of Katie’s recipes are linked under the ingredients 🙂
Stefanie Gorson-marrow says
This stuff is a GODSEND. Nutella is one of my #1 favorite sweets, and it’s just so high in calories that I can’t even make it work on my calorie deficit diet. But this is perfect for me. I have it calculated at 56 cal for a tablespoon, so it’s great as a little extra topping on oatmeal, spread onto some low calorie toast, or with some bananas. It’s the perfect low cal dessert addition.
I used some already roasted and skinned hazelnuts, and I missed the step to blend the hazelnuts first so it’s a bit grainy (though not too bad) but still tasty. Maybe a LITTLE more chocolate forward than the classic stuff, but still perfect. I think in the future I’ll probably try cutting the recipe in half because the 2 cups worth it makes is a lot for what I need, but it’s still awesome. I really wanna try using this in place of regular nutella in a brownie, maybe with zucchini brownies! So excited.
CCK Media Team says
Thank you so much for making it 🙂
Chetan Mehta says
Nutella however tempting and irresistible it may be, has its negatives – major ones being the excess palm oil and sugar content. It restricts us from having a sweet meal but enforces unnecessary sugar rush in our bodies.
Anne-Sophie says
Delicious! Big hit 🙂
I sweetened with monk fruit instead of stevia.
Blending tip: the ninja small drink cup blender was a lot better than the cuisinart
Rosali says
I toasted the hazelnuts until the skins were slightly burnt and the nuts were golden-ish. I used a Cuisinart food processor and blended until quite creamy, almost 5 minutes. I added a tablespoon extra cocoa powder. This was not so sweet like nutella but it was so creamy! It grew on me after a while, and now I’m addicted, eating by the spoonful 🤭
CCK Media Team says
Thank you so much for making it!
Ghazal says
Love this recipe! Can I freeze half the batch?
Mahika says
I was looking for a homemade Nutella recipe and although I wanted a healthy one I couldn’t find any… and then I found this one! I tried it and it turned out a million times better than store-bought chocolate spreads. I’m so happy I stumbled upon this recipe. thank you Katie!
Janet says
Hi! I’m so excited to try the healthier Nutellla. My grocery store doesn’t have Hazlenuts by the pound. I bought a jar of hazelnut butter with the purpose of making this healthy Nutella online. Could you please tell me how much of jar to use. I have an 8 ounce jar. Thank you! Janet
CCK Media Team says
Hi, unfortunately we have never measured so honestly don’t know how much it would be.
sanam says
Hi Katie,
instead of maple syrup could I use coconut sugar as a sweetener?
CCK Media Team says
Hi, yes you can.
Emma says
Hi, just wondering how long the Nutella can be stored for and how best to store it? Thanks 😊
Bessie Henrity says
This tasted just like Nutella!!!
Lauren says
This is the third nutella recipe I’ve tried and it’s the best hands down. Next I want to try the same idea with almonds!
Anna says
Our family loves your nutella recipe. Thank you for all that you do.
Heather says
This is great! I use powdered swerve, almond milk and leave out the salt. I eat it alone or on bananas. Love it Katie!! 😋
Jody says
I use 1 1/2 cups toasted hazelnuts and 1/2 cup raw cashews for a creamier texture. I make mine in a Breville food processor using finely ground coconut sugar as a sweetener to minimize gritiness and turns out great every time! I dint add milk or oil in mine.
CCK Media Team says
Your version sounds wonderful!
noah says
I’ve made this homemade Nutella recipe three times now and it’s turned out great each time. I might experiment with peanuts or almonds next time to change up the flavor.
Deb Z says
Hey Kate!
This recipe looks great. Can you give us a chocolate Mug cake using “Nutella?”
Or other recipes?
Will rate this after I make it. BTW….hazelnuts are what give this the fantastic flavor. I would not sub the nut.
CCK Media Team says
That sounds like a wonderful idea! What about subbing 1 tbsp nutella for the oil here: https://chocolatecoveredkatie.com/one-minute-chocolate-cake/
Lori says
OMG! Is all I can say. So easy to make. I bought hazelnuts that were already peeled from Sams club. I used a Ninja blender to make & it was great.
CCK Media Team says
Thank you so much for trying it 🙂
Lawrie says
I made this with cashews. Amazing ! I have a question. It says you can use oil instead of the bit milk. What kind of oil is best?
CCK Media Team says
Thank you so much for trying it! Sunflower oil or coconut oil both work well if you want to try it with oil.
Julie Lichlyter says
I have organic hazelnut butter (hazelnuts only) I purchased. In your opinion, would it possibly work to use the same amount of the hazelnut butter I purchased instead of preparing it as recommended? Thank You
Brandi says
Is there a faster way to de-skin the hazelnuts? We have been at it for 45 mins and counting! LOL We tried various textures of paper towels and still find the most effective way is individually. I scrolled the comments hoping someone else had asked previously. Anyone else run into this? Any suggestions? Thanks!
George Martini says
Hello,
I made your Nutella Recipe to the T and it did come creamy and taste great but runny. I used the 2 tps oil instead of milk.
Stefanie Crott says
Absolutely delicious. I would say this is even better than store bought Nutella 🙂
Carly says
Which sweetener do you think tastes best/you’d most recommend for this recipe? I’m down for any and excited to try it! Thanks in advance 🙂
Carly says
I am so excited to try this! Which sweetener do you find works/tastes best? I am game to use any! Thanks in advance 🙂
CCK Media Team says
We like granulated sugar (Katie usually uses Sugar In The Raw when cooking for herself). Pure maple syrup is good for a liquid sweetener option.
Christine Whittington says
This is delicious but my Vitamix was not up to it. It stalled out a half dozen times while trying to blend this Nutella version. Then I would have to let it cool and try again. My Vitamix has failed me before, so that may be it. Next time I will make it with my Cuisinart. But beyond that–yes!–delicious!
Leigh says
What kind of oil do you suggest for the hazelnut spread? I was thinking organic coconut oil, the solidified type. Would that work or should I use something else? Thank you! 🙂
CCK Media Team says
That works!
Summer says
Great 👍 recipes. Thank you !
EC says
I mean it was good but certainly didn’t taste like nutella. I knew it wouldn’t taste exactly like it but I was hoping for more of a chocolaty flavor.
Patty F. says
I’ve been meaning to make this forever and finally did today! Amazing! So creamy and tastes pretty much just like Nutella to me! So happy to have a healthier version. And it’s so easy to make!
Thank you so much, Katie!
CCK Media Team says
Thank you so much for making it 🙂
Olivia says
Your recipe is amazing. I managed to make Nutella on the first attempt. The taste is awesome. My kids are already asking for more!!!
Thanks
Simone says
Thank you for this great recipe – the taste is amazing!
However, I made it once with milk and once with oil, and both times the spread is very solid, not really “spreadable”… I used honey as a sweetener both times. Do you have any tips?
CCK Media Team says
Hi Simone, thank you for making it! Just process the hazelnuts longer, and they should eventually release natural oils and get more creamy. Did you use a vitamix or food processor?
Hilary says
Hi Katie, I watched the video and it imixes all ingredients together from the off, the written recipe says to blend the nuts until creamy first, then add the other ingredients afterwards. Which is better??
Ann says
While the taste is amazing,my nuttela is always liquid.I even tried omitting the milk and mixed it for less time (I used a Vitamix) to see if the texture changes.Should I use powdered milk instead?
CCK Media Team says
Hmm, that’s so strange! Yours is thin/liquid even without any milk? Ours is always very thick so we aren’t sure what could be happening. What other specific ingredients are you using? I am not sure what would turn nut butter into liquid if there’s no liquid added. Unless you have a crazy strong vitamix? (Ours is a few years old.)
Bo Rankin says
Threw everything in together without grinding the hazelnuts first + olive oil + allulose syrup. The strangest and most pleasant surprise happened – it turned into undercooked brownies! Amazing!!!
M says
Wondering what happened, and if any one can help troubleshoot. I’ve made this before without an issue, but used milk not oil. This time I tried coconut oil. Made the butter, added the other ingredients and started blending in the Vitamix again. Got a hard lump and a lot of separated oil. Vitamix then started smoking and I turned it off, it won’t turn back on, pretty sure it’s broken but thankfully under warranty. Tried and can’t mix this hard lump and oil in the stand mixer. Any suggestions? I don’t remember having this weird hard mass when using milk?
CCK Media Team says
Oh no! It sounds like your machine motor might just have broken from general use/wear and tear. We’ve had a few issues with Vitamixes breaking mid-recipe (not this recipe, just in general). Thankfully, the Vitamix company is great at fixing machines under warranty and we’ve always had great customer service from them.
Sarah says
Delicious! Tastes just like Nutella, I will be trying it again, maybe even with a different nut.
Dianna says
Taste was great but I couldn’t get the texture right. Even with doubling the amount of oil, it was not the right consistency, but rather a thick, not quite spreadable undercooked brownie. I have made my own ‘nutella’ recipe for years in a food processor, maybe it was just an issue with using a vitamix. What did I do wrong?
Also, a tip for those using sugar as their sweetener: Pulverize it in a blender first to turn it into a powder so your finished product isn’t gritty.
Caroline says
Katie, is 1½T correct? Seems like a lot, but just need to know
Mooly says
Hi, just wanted to ask how did you calculate the calories per tablespoon? 30 Calories?!
the 240 grams of hazelnuts is ~1500 calories alone..
Thanks,
Mooly.
Molly says
THIS TASTES JUST LIKE NUTELLA!!!
Tara says
Could not believe how smooth and rich this Nutella spread turned out!
Jemma says
Absolutely fabulous! This was our first time making homemade Nutella and it won’t be the last. Ours was smooth and creamy within a minute, the hardest part was removing those pesky hazelnut skins. Other than that, smooth sailing and it makes a ton!
Beth Agosta says
I’ll use plant based milk but so it keeps better, could you use aquafaba instead of oil or milk?
CCK Media Team says
Sorry we have never tried!
Jessica sholars says
Can I use almond milk?
kathleen says
I used agave for this (didn’t read the note about sweetener) and my nutella is super dense, gritty, not spreadable at all. Is there a way to save this (add more x)? I blended for like 5 minutes in my cuisinart.
Pam says
Best nutella recipe I have tried and the only one I will use from now on. I love the healthy ingredient list too!
Teddae Hansen says
I had a small amount of hazelnuts so I did half of the recipe. Oh, my goodness! Delicious! I used honey for the sweetener and oil. This is going to be a great treat for us. Thank you so much for posting and sharing!
Chaya says
how many minutes does it take to get creamy? I’ve done it for about 5, it tastes great but it’s the texture of a grainy butter and doesn’t look like the picture!
CCK Media Team says
Hi! What specific ingredients did you use? And what type of blender? If using a liquid sweetener, it will never get entirely smooth (as cautioned in the recipe commentary) but still tastes good.
jamie says
We have made this Nutella recipe five times now and it turns out perfectly every time. Thank you so much for your recipes!
Joe says
Tastes really good but do not try to use a ninja foodi blender to make it – it will not work for you. Also the liquid ratio seemed a bit off, I had to go way up on oil and after a certain point add milk too, just to get it to come together. But again, that might be the blender
Nouran says
I can’t believe how easy it is to make your own healthy nutella at home! I’m kicking myself for all those years spent buying the palm oil heavy junk. This recipe is brilliant and tastes so much better than actual Nutella.
CCK Media Team says
Thank you so much for making it!
Lauren says
This was so quick! I am not vegan so still remember what real nutella tastes like. This recipe hits it out of the park!
Graci says
Tried this last month for the first time, and the whole family LOVED it. Mind you my food processor died on me half way throughout the process, but the hazelnut chunks where delicious in a nice way. Great taste! The spread was gone in about a week. Teens, 6 and 3 year old approved!
Today I’m trying for round two, new processor and hopefully get it to cream! Soooo excited!
Liz says
Delicious! I have tried a few brands of Nutella alternatives but was never quite happy with them. This is the closest thing to real Nutella that I have tried yet. Great job with this recipe!
Jazmin Locke says
I roasted my own hazelnuts and the “stubborn skin” that won’t come off is like 60% of the batch. Any suggestions?
Elissa Haley says
It took me 3 attempts to get this correct but it was worth the effort! Failure #1: not waiting for my roasted hazelnuts to fully cool. Failure #2: using the wrong appliance (my ninja blender or couldn’t handle it, but the food processor could!).
Becky Pifer says
Is the nutritional info including recipe made with oil, milk or neither? Can you provide the equivalent serving size in grams?
Nicole says
We love Nutella but my son is allergic to hazelnuts. Can I just add 2 cups of almond butter? Would that work lol
Chocolate Covered Katie says
It sounds like a fun experiment but we have never tried. Be sure to report back if you try!
Babubala says
Perfect in every way!
I used milk rather than oil.
Also, I reduced the sugar, by half, the second time and it was equally as delicious.
Thank you for this amazing recipe!
Kay says
My whole family loves it and I’m happy this is much healthier than the ones they sell at the store. I had no idea I was buying mostly oil and sugar from Nutella. I’ll make it more creamier next time instead of making it chunkier from the nuts!
lynn says
Would hazelnut butter work as well as toasting, cleaning & grinding
to make hazelnut paste?
CCK Media Team says
Hi, we believe it would work if you use 240 grams of roasted hazelnut butter (about 1 cup). But we have not personally tried so cannot say for sure. Be sure to report back if you experiment!
MommaP says
Finally! After trying so many recipes & storebought healthy options that didn’t come near the taste of Nutella! You are a master creator! Thank you 😊 my kids are thrilled after years of nutella deprivation lol. I used baking cocoa from costco, cane sugar (dissolved with wet ingredients) & 1 tsp coconut oil. Also learned how to use the vitamix- blend fast til evenly ground, then blend @ level 3-4 (until blade catches) keep this til into a nut butter. This is a forever keeper recipe! Our family is so happy!!!!
CCK Media Team says
This makes us so happy too 🙂
Ildi Varga says
Simply the Best!
Lori A Chester says
I LOVE this recipe! The first time it was sweet and creamy – almost like the store bought. The last few times I’ve made it, it turns out more pasty and not as sweet. I’m using date sugar. Any ideas on what I could be doing wrong?
CCK Media Team says
Thank you so much for making it! Did you do anything differently the first time? If everything is exactly the same, the only thing it might be is climate/amount of humidity in the air on the different days you made it. Baking is such an interesting science!
Sara says
Date sugar soaks up a lot of liquid so you may need a little more than with other sweeteners. It also won’t dissolve, it’s literally dried and ground dates. While I love it for many recipes, I don’t use it when I want a super smooth result.
Hannah Tipton says
Tastes amazing! Can you explain why using a liquid sweetener would yeild a LESS creamy result? Was that a typo? Reading ur directions and used a granulated sweetener and it def wasn’t as smooth or creamy as Nutella but tasted so yummy.
Michele says
My whole family liked this Nutella recipe. My sons (twins) call it “naaatelli” lol.
Yolanda Martinez says
I made this recipe today, but its to greasy, can I fix it nutella?
Florence says
Fantastic recipe! I can’t really have chocolate, so I added powdered vanilla bean instead, and used hazelnut milk for the milk. It is amazing. I never thought I could make my own hazelnut butter. Makes me feel so powerful.
Thank you!
CCK Media Team says
Your version sounds delicious!
Hannah says
Any advice on how to store it once made/ how long it stays fresh?
It takes a lot of make and I always end up chucking some out possibly unnecessarily. Bcs I’m not sure of self life or weather I can keep it in the fridge
CCK Media Team says
Hi! We have successfully kept it in the fridge for three weeks. We’ve never had it around long enough after that to find out!
Noelle says
After trying two other recipes that weren’t great, this is the best homemade Nutella recipe I’ve found. Thank you for this!
Nira says
The oil version doesn’t really work – it made a stiff and very oily nut paste (like a solid mass sitting in a seeping puddle of oil) that was not, by any stretch, creamy no matter how long I blended. I ended up pressing the nut cake in lots of paper towels to get as much of the oil out as possible, and then adding half a cup of coconut milk. Then it came out fine. If you’re looking for a non-dairy version, go straight for a non-dairy milk substitute and forget the oil.
Ilana says
Someone give this woman a vegan nobel prize! This blew my mind. Seriously delicious, smooth, amazing. I added the milk at the end and it was perfection.
Laura says
Delicious! I made this twice. The first time I used monk fruit as the sweetener and olive oil at the end. I also didn’t blend the hazelnuts long enough. It was grainy and just ok. The second time I blended the hazelnuts for an absurd amount of time until they actually got smooth and not grainy. I used coconut sugar for the sweetener and milk at the end instead of oil. It was perfect! Smooth and creamy just like yours.
Liliana Prado says
I made the homemade Nutella recipe. it was delicious and very creamy. Better than the store brought brand. It tasted better when I added dark chocolate pieces and almond milk. So easy to make!
Angelica says
Iv’e tried this recipe twice now but it doesn’t work with just the 2 tbsp oil. I have to add the 1/2 cup milk to get it to be spreadable or else it is just a chunk of nut butter too thick. Has anyone else had this issue?
Carrie A says
I read the recipe the same way. Use milk or oil and they are optional. I used just oil and it was very very thick and it didn’t look like her picture. I added half cup unsweetened vanilla almond milk and wow what a difference. In my opinion, the milk and oil are not optional but a must.
Manna says
This was way creamier than I expected!
Sam says
amazing recipe, thank you! I halved it as I wanted only a little jar of “nutella”, but had to keep the sugar part at the same measurement so it was sweet enough for my taste. I used a combination of date syrup, maple syrup & coconut sugar syrup (wasnt planned, I played with it a little bit until I reached the sweetness that I wanted). Tastes fantastic. Probably not super low calorie, but definitely healthier than the nutella bought in the store!!
Kathy says
Mine turned out thick and creamy, almost exactly like store bought jarred Nutella. Very happy customer here!
Liz says
This nutella recipe is the first one I’ve tried from you, and it turned out so delicious that it will not be the last!
Crista Broadbent says
Mine seemed creamy when I made it, but the next day it was as thick, if not more so than peanut butter. I used the oil, but milk for shelf stability.
CCK Media Team says
Hi! It will get thicker in the fridge or when cold, the same way natural peanut butter gets hard/thick in the fridge and needs to be gently warmed to get smooth and easily spreadable again 🙂
Nicole says
It tastes like actual nutella! Usually internet recipes do not work for me, but this one was exactly as she said it would turn out, with a creamy texture and rich chocolate flavor.
Lauren Carra says
Made this twice now with my kids and we all love it. We are not vegan but appreciate a clean Nutella option. Thank you for this recipe.
Jen R. says
Lovely! Just finished making this recipe with my little girl and it’s delicious. She loves it. Thank you for sharing this recipe.
CCK Media Team says
Thank you so much for making it!
Bev says
This is SO good! I’m giving a jar to my neighbour so we don’t overly indulge!
Thank you. I will be trying more of your recipes. Thank you!!
CCK Media Team says
Thank YOU for trying it 🙂
Liz says
Made this in a Vitamix and it turned out thick and smooth just like the pictures. It tasted similar to Nutella, but even better because I added a few drops of almond extract that really took it over the top.
Amanda Carron says
I’m not vegan but was looking for a healthy alternative to store bought Nutella for my kids (and let’s be honest, for me as well). This homemade Nutella recipe was such a wonderful find! Smooth just like the packaged version, without the bad ingredients.
day says
I made the recipe but now you can taste the alcohol from the vanilla extract. any suggestions how to get rid of this taste and smell?
CCK Media Team says
Hi, did you use pure vanilla extract, or vanilla flavoring/imitation vanilla? The second of the two will definitely have an aftertaste, so we very much only recommend pure vanilla for all of Katie’s recipes. Also, feel free to cut back on the vanilla or even omit it entirely if you prefer no vanilla taste.
Marie Iatrou says
I just made it and it’s exquisite !
And so easy to make !
I bought roasted hazelnuts so it was quicker that way, and used coconut sugar (just doubled the quantity because we are sweet teeth) and oat milk (1/2 cup+1/3 cup)
Thank you for this delicious and healthy recipe 🤗
Joan says
Any comments on this recipe? It seems to be mostly about machines and oils. Just saying.
Lulu says
If you add a bit of milk to the oil, it should become a bit less runny. I also added 80 grams of chocolate milk. Pretty good overall tho.
Bonnie says
Loved this Nutella, thank you for the recipe!
Annette says
I had difficulty removing all the skins, so went ahead with them on, and it worked fine. I didn’t think it would be smooth enough, but when I added the milk it instantly became creamy. In my opinion, it’s not as sweet as Nutella, and definitely more “hazelutty.” It was very nice. I’m thinking of giving little jars of this to friends for Christmas. Thanks for the great recipe!
IVS says
Amazing! I just finished preparing this, and it tastes fantastic.
Carrie V. says
Oh my goodness, this recipe is absolutely wonderful. My husband cannot get enough. I would have given it more stars if it was possible. I used coconut sugar for the sweetener and unsweetened vanilla almond milk. YUMMY!!!!
Jane goodal says
Good
Maria says
This turned out pretty grainy and runny for me, even though it was delicious. Any tips on making it as smooth as in your pics, and thick?
CCK Media Team says
Hi! What sweetener and other specific ingredients did you use, and what type of blender?
Bobby says
Great recipe that my daughter LOVED! I substituted cashews and it tasted great!!
Deborah says
Hi I just made this in my 10 yr old Ninja food processor. It t ook at least 10 minutes to go from grainy nuts to butter – took a really long time to get there but the transition was quick once it happened. I followed directions to do the nuts first and then add sweetener, cocoa, salt and vanilla. Instead of getting smooth and creamy like the nut butter alone, the mixture stayed thick and crumbly. Instructions said milk or oil so I opted for oil and figured adding it would make the mixture start to get creamier. Instead, the more I blended the more the oil leached out of the mixture leaving me with a thick dense mass for the Nutella, surrounded by oil. I finally gave in and added some almond milk – bingo, once blended with the milk the mixture smoothed right out to the perfect creamy texture. Wondering if anyone else had success with this recipe leaving out the milk? I had planned to omit it so that it would keep for longer but it looks like that option doesn’t work for me. Anyway, apart from a few panic attacks along the way, the end result was yummy, That you cck! I also followed someone else’s suggestion to add water to the remnants left in the blender to make an equally yummy “hazelnut chocolate milk”.
Alice says
Awesome taste love the recipe!
Name says
How is the yeild 2 cups with more than 2 cups of ingredients.
Kim says
I don’t have time to look through all the comments to find an answer to my question, so here it is:
Can you use a jar of hazelnut butter instead of roasting/grinding the hazelnuts? My friend has a jar of it and was wondering what to do with it. I immediately thought of this recipe!
Thanks!!
Alice says
It is really a tasty recipe. I find that the calories and amount of sugars really depend on the type of sweetener you use. If you go for regular sugar then this is not great in terms of nutritional value, instead I suggest finding some less sugary sweeteners.
Thank you!
Aohnia says
Literally the best healthy Nutella recipe. I made it with coconut sugar (But more than 1/3 cup), and added some coconut oil (No milk). It turned out delicious and tastes almost same like Nutella!!!
Kendra says
This is the most delicious Nutella recipe and – dare I say it – we enjoyed it even more than the store bought one. It was smooth, creamy, and not as sugary as the original. Great great recipe.
M says
I’m excited to try this! What is the serving size? The recipe says that it yields 2 cups and the nutrition info says 32 servings. What is the measurements of the serving? Thanks!!!
Miriam L says
Hi, I just made this, can someone help me with some troubleshooting. My Mutella came out more of the consistency of cake pop batter sitting in a pool of oil. Here’s what I did: Blended the hazelnuts into the perfect smoothest nut butter consistency, I used the vitamix, added the rest of the ingredients, I used half the amount of honey for sweetener and I didn’t add milk or oil bc it’s very oily naturally. It tastes delicious, but it’s kind of a cookie/cake pop batter consistency, I can roll it easily into a ball.
How can I make it smooth?
Miriam L says
Hi, so I solved my own problem! Posting here in case anyone runs into the same issue. All I did was add half the amount of milk called for in the recipe and it blended into a perfectly smooth consistency!! I guess if you’re using honey you really need that milk to smooth it out. Thanks so much for this recipe, it’s delicious!
Rose says
Thank you Miriam L – your suggestion turned my clumpy mess into smooth deliciousness.
Izzi says
I just made this for the first time and it was great until I added the milk. I only put in a splash just to make it a bit smoother, but should have left it alone to just blend a bit more. The moment I added it, the whole mixture seized and the nut oil separated from everything else. I must have poured off a half cup and its still kind of greasy. I wasn’t even thinking and used milk right from the fridge. It must have been too cold for the mix, which was warm from blending. Such a bummer, but it tastes so good that I’ll absolutely try again.
Chasaidy says
I’ve tried twice and both times I’ve gotten a hardened clump as soon as I added the vanilla. Pure vanilla extract has alcohol and I think that is what has caused this, even the second time when I added tiny bits at a time. I think it’d be fine if I left out vanilla but b that’s part of the taste.
CCK Media Team says
Thank you so much for your feedback. While we never personally had an issue with the higher amount of vanilla, we want to make sure the recipe works for everyone. So we modified the recipe to now call for much less vanilla – it still tastes delicious!
Tanner says
Smooth, creamy, everything I had hoped the recipe would be. It’s not quite store bought Nutella but it’s just as delicious!
Sharon says
I just made this today- the flavor was great, no matter how long I blended, it was still a little gritty. I used monk fruit as the sweetener, so I guess it’s possible that it wouldn’t blend smoothly enough. My other thought is that my heavy-duty Ninja blender may not work as well as a food processor. Thoughts?
Sabrina says
I’ve been dying to try this recipe, can I use hazelnut butter instead or roasting them fresh? If so, how much would I need for the recipe? Thanks!
LH says
Love it ! Can I know what you use milk or oil? And which kind ?
Bella Saks says
Most amazing recipe, the spread was completely creamy up until I added the milk. It turned into a lumpy paste. How do I save my Nutella!!
Gina says
Thank you so much for this recipe. I am not a vegan nor a health foodie but I wanted to save money by making my own Nutella at home, as I like to cook. This recipe was easy to follow and tasted great!
Maria Calzada says
What type of oil you should use for the Nutella recipe?
Karen says
This was the best recipe ever. My family loves it!
Sarah says
Hi Katie, thanks for the recipe. I have made it several times and I love it. Always without milk but today I decided to add milk at the end to make it smoother, then everything clumped together. Do you have any idea what happened? And how can I fix this if possible. Thank you
Rebecca says
Will this recipe work for almonds too? I couldn’t find any hazelnuts at the store.
Varsha says
Made this today and it’s absolutely yummy!😍😍
andjela radosavljevic says
The BEST HOMEMADE NUTELLA
Coley says
I made this with allulose and it was delicious! Thank you so much for this recipe!
Ps. It takes a lot of allulose just keep going 🤣
Prima says
This is the best Nutella recipe I’ve tried after two others let me down (one was chickpea based, so it obviously was not authentic). This was wonderfu!
Susan says
as always, a winner katie recipe. i used to buy nutella all the time (when i joined a warehouse club those huge jars were irresistible!) until that fateful day when i read the “nutrition” facts. that was the last time i had nutella for many years until i saw this recipe. so good, so healthy, so easy! my advice is to omit the oil – the nuts produce their own oil (the first time i made this i did add a little oil and it was a mistake). also, trader joe’s sells packages of preroasted unsalted hazelnuts – very convenient. fantastic recipe! thanks so much!
drew says
Still have not used the recipe, but I wondering if it would be possible to add pistachios into the mix?
CCK Media Team says
Hi, you can! Try this pistachio version: https://chocolatecoveredkatie.com/pistachio-nutella-recipe/
MeMeChelle says
I am the worlds’s worst about (not) READING the recipe before just adding the ingredients (smh)… I did NOT roast my hazelnuts nor did i process them alone and THEN add the rest. It all went in together. Turned out very grainy (no matter how much longer I tried processing it didn’t get “creamy” or smooth) but will be just as tasty atop my smothie bowls YUM!