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Healthy Nutella

This smooth and dreamy homemade & healthy Nutella is my newest obsession!

Vegan Nutella Recipe

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Soon to be your newest obsession.

Once you try this healthy Nutella chocolate spread, you’ll never want to put your spoon down. Never ever.

Unless, of course, you don’t like Nutella… Is that even possible? Is there a person in this world who can resist that velvety chocolate butter? If it’s true, please send me your spoon. I’ll happily eat your portion of this healthy homemade nutella.

I’m nice like that.

Healthy Nutella Recipe
Homemade Nutella

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Super Healthy Vegan Nutella

On Friday, I posted my blog’s top 10 most popular healthy desserts. The following recipe is so incredibly delicious it might just make the list for next year! Super rich and creamy, my homemade Nutella rivals the decadence of that famous spread you find at grocery stores.

Have you ever tried Nutella? I’m imagining all the possible ways I can use this healthy Nutella recipe. Homemade Nutella ice cream, pancakes, cupcakes… or if you are brave you could try it on top of my Black Bean Brownies!

This version is much lower in sugar (or it can even be sugar free!), is suitable for vegans or those with dairy allergies, and it’s high in Vitamin E, B vitamins, and healthy fats! My homemade healthy Nutella also has just half the calories of store-bought Nutella, although I didn’t specifically set out to make a low-calorie homemade Nutella recipe.

It just turned out that way.

Chocolate Covered Katie Frosting

(Above, it makes a delicious frosting for this Vegan Chocolate Cake!)

My first love.

Long before I discovered boys (or at least before I stopped believing they had cooties), I gave my heart to Nutella.

Back then, the spread wasn’t popular like it is now. All the kids in my class thought I was so weird for bringing Nutella sandwiches to school.

Day after day, they nibbled their boring pb&js, while I blissfully devoured a chocolate sandwich.

(In just a few months, I’d hooked all my friends onto this miracle spread, and soon everyone was bringing Nutella for lunch!)

I gave up eating Nutella when I went vegan, over ten years ago. They do now sell such a thing as vegan Nutella (Justin’s chocolate-hazelnut spread), and it is delicious.

However it’s not silky-smooth like the Nutella I so loved as a child. Tired of feeling left out, I took matters into my own chocolate-covered hands one day, throwing more and more ingredients into my Cuisinart until I achieved exactly what I was looking for:

Healthy Nutella, with HALF the calories, and it has no refined sugar! Homemade vegan nutella recipe

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Healthy Nutella

You will fall in love with this smooth and dreamy homemade and vegan healthy Nutella recipe.
4.89/5 (84)
Total Time 10 minutes
Yield 2 cups

Ingredients

Healthy Nutella

  • 2 cups raw hazelnuts (240g)
  • 1 1/2 tbsp pure vanilla extract
  • 1/4 cup cocoa powder
  • 1/4 cup + 2 tbsp pure maple syrup, xylitol, or unrefined sugar
  • pinch stevia, or 1 tbsp additional sugar
  • 1/4 tsp + 1/8 tsp salt
  • optional: 2 tsp oil for extra smoothness
  • 1/2 cup milk of choice

Instructions

  • Homemade Nutella Recipe: Roast hazelnuts for 6-8 minutes at 400 F. Rub them together in a paper towel to get the skins off. (It’s ok if a few stubborn skins won’t come off.) In a Vita-mix or food processor, blend the nuts until they’ve turned to butter, then add all other ingredients and blend a long time until it’s smooth like Nutella! (I think I blended off-and-on for a full two minutes. It's extra-creamy in a Vita-mix, but a Cuisinart food processor works as well.)
    View Nutrition Facts

Notes

The nutritional info includes the sugar/agave. For a sugar-free healthy Nutella, you can replace all of the sugar with an equal amount of xylitol.  Or, you can sweeten with stevia instead. (I haven't personally tried this recipe using just stevia, so I can't vouch for the resulting taste if you go that route.)

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Published on January 9, 2012

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Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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871 Comments

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    • 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 :(.

        • 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

          • 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.

          5/5

          5/5

          • 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! ?

          • 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.

        • 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
        <

    • 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!

    • 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

      • 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.

      • 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.

      • 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.

    • 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.

  1. 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?

        • 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!

      • 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!!

    • 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

  2. 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!

  3. 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!

  4. 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 😉

  5. 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!

  6. 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!

  7. 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…

  8. 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!

  9. 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!

  10. 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 🙂

  11. 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!

  12. 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)

  13. 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!

  14. 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??

  15. 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!

  16. 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

    • 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. =[

  17. 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!

  18. 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. 🙂

  19. 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!

  20. 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. 🙂

  21. 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!

  22. 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!)

  23. 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!

  24. 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 😉

  25. 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!

  26. 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!)

  27. 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 🙂

  28. 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!

  29. 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.

  30. Jamie @ Don't Forget the Cinnamon says

    I hate to admit it but I am “that girl” who doesn’t particularly care for nutella 🙂

  31. 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.

  32. 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!

  33. 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?

  34. Erica @ For the Sake of Cake says

    Better than Nutella?! That’s a bold statement! You’ve never steered me wrong before though! 🙂

  35. [email protected] 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.

  36. 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!

  37. 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?

  38. 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?

  39. 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).

  40. 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!!

  41. 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

  42. 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….

  43. 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!

  44. 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!

  45. 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 🙂

  46. 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

  47. 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!

  48. 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!

  49. 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.

    • 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…

  50. 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 🙂

  51. 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

  52. 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!

  53. 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.

      • 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.

    • 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.

  54. 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.

  55. 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.

  56. 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 =(

  57. 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

        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!

  58. 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 🙂

  59. 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?

  60. 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!

  61. 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!

  62. 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!!

  63. 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!

  64. 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 🙂

  65. 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!

  66. 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 🙂

  67. 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!

  68. 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)?

  69. 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.

  70. 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?

  71. 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!

  72. 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:)

  73. 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! .

  74. 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!!!!

  75. 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.

  76. 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

  77. 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 🙂

  78. 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!

  79. 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.

  80. 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!

  81. 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 🙂

  82. 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!

  83. 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!

  84. 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!!

  85. 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!

  86. 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! 🙁

  87. 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!

  88. 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!

  89. 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 😉

  90. 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.)

  91. 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?

  92. 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.

  93. 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!

  94. 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. 😉

  95. 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!

  96. 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

  97. 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!

  98. 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? 🙂

  99. 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).

  100. 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.

  101. 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! 🙂

  102. 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.

  103. 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!

  104. Raquel says

    Nutella and peanut butter are interchangeable in pretty much everything…it’s awesome how the world works, huh? 😀

  105. 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 :]

  106. 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 🙂

  107. 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!!!

  108. 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!

  109. 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!

  110. 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!

  111. 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!

  112. 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!

  113. 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/

  114. 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!

  115. 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!

  116. 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

  117. Debs says

    Another reason to add to my list of “Why my husband should buy me a Vitamix” for my birthday 🙂

  118. 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?

      • 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. 🙂

  119. 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.

      • 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.

  120. 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!

  121. 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!

  122. 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.

    • 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. 🙂

  123. 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.

  124. 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….. 🙂

  125. 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!

      • 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!!

  126. 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!)

  127. 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). 🙂

  128. 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?

  129. 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

  130. 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 🙁

  131. 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.

  132. 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!

  133. 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.

      • 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.

  134. 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 🙂

  135. 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!

  136. 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!

  137. 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!

  138. 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 !

  139. 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.

  140. 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!

  141. 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!!

  142. 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?

  143. 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?

  144. 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!

  145. 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!

  146. 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!

  147. 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.

  148. 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.

  149. 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!

  150. 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!!!

  151. Betsy says

    Katie I still am getting emails despite trying to unsubscribe and you said you unsubscribed me too, not sure what to do?

  152. Michelle says

    Stupid question, I have a kitchenaid food chopper, can I safely attempt to make nut butters in it?

    Thanks

  153. 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!

  154. 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 🙂

  155. 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.

  156. 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 😛

  157. 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! 🙂

  158. 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. 🙂

  159. 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!)

  160. 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?

  161. 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

  162. 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?

  163. 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 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?

  164. 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.

  165. 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!

  166. 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!

  167. 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. 😀

  168. 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.

  169. 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!!!

  170. 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 🙂

  171. 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.

  172. 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!

  173. 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.

  174. 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 🙁

  175. 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!

  176. 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!!! 😉

  177. 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! 🙂

  178. 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.

  179. 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.

  180. 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?

  181. 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??

  182. 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.

  183. 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!

  184. 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?

  185. 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.

  186. 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????

  187. 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 ?

  188. 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!

  189. 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

  190. 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.

  191. 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!

  192. 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!

  193. 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!

  194. 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

  195. 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.

  196. 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!

  197. 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.

  198. 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!

  199. 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!

  200. 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!

  201. 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!!!

  202. 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!

  203. 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.

  204. 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

  205. 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!

  206. 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!

  207. 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 🙂

  208. Sancia says

    I made this last night using xylitol and it was amazing! It was actually better than nutella! Thank you so much, Katie!

  209. 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.

  210. 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.

  211. 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.

  212. 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.

  213. 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!

  214. 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.

  215. 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!

  216. 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.

  217. 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

  218. 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.

  219. 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

  220. 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).

  221. 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! :)))))

  222. 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!

  223. 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.

  224. 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?

  225. 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

  226. 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!

  227. 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!

  228. Lynne Brownridge says

    Where do you buy hazelnuts? My local supermarkets carries all kinds of nuts….
    EXCEPT hazelnuts! Thanks……..

  229. 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!!!

  230. 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!

  231. 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!

  232. 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.

  233. 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!

  234. 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

  235. 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$

    • 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.

  236. 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?

  237. 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..

  238. 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!

  239. 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

  240. 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! 🙂

  241. 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!

  242. 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.

  243. 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?

  244. 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

  245. 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.

  246. 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.

  247. 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.

  248. 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!!

    • 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!!!

  249. 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.

  250. 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.

  251. 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?

  252. 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..

  253. 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. 🙂

  254. 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

  255. 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!!!

  256. 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.

  257. 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

  258. 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.

  259. 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!

  260. 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?

  261. 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….

  262. 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.

  263. 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.

  264. 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?

  265. 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?

  266. 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!

  267. 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!)

  268. 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:)

  269. 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

  270. 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.

  271. 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 🙂

  272. 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!

  273. 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?

  274. Lauren says

    Do you refridgerate? Made this today… could hardly transfer to a container without devouring by the spoonful!

  275. 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!!!

  276. 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

  277. 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.

    • 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!

  278. 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!

  279. 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!

  280. 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.

  281. 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

  282. 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.

  283. 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!!

  284. 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!

  285. 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!

  286. 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!

  287. 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

  288. 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.

  289. 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

  290. 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 🙂

  291. 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.

  292. 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?

  293. 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

  294. 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!

  295. 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 )

  296. 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.

  297. 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?.

  298. 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?

  299. 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.

  300. 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!

  301. 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!

  302. 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!

  303. 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

  304. 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

  305. 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 🙁

  306. 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!

  307. 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!

  308. 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 🙂

  309. 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! 😉

  310. 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..

  311. 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.

    5/5

    5/5

  312. 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

    5/5

    5/5

  313. 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!

    5/5

    5/5

  314. 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!

    5/5

    5/5

  315. 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!

    5/5

    5/5

    • 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!

  316. 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

    5/5

    5/5

  317. 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 🙂

    5/5

    5/5

  318. 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!

    5/5

    5/5

  319. 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!

    5/5

    5/5

  320. 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?

  321. 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

    4/5

    4/5

    • 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.

  322. 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.

  323. 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!

  324. 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?

  325. 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! 🙂

  326. 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.

  327. 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.

  328. 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?

  329. 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?

  330. Barb says

    Hi Katie

    Could I use raw cashews instead of hazelnuts’? And soak them overnight ?

    Love your breakfast book

    Barb?

  331. 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!

  332. 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!