Homemade Nutella

Confession, I had to put down my spoon in order to write this for you all, and let’s just say – I am ADDICTED!!!

I tried Nutella for the first time about 4 years ago when we lived in Paris for 6 months, and that gooey, chocolatey spread, melting in the middle of my warm crepe was enough to send me into a tailspin!


Excuse my French, but that shit is GOOD, like crazy good – however, it’s loaded with a bunch of junk – most of which I am allergic too.

Then I found the Justin’s version, which was equally as good – but that has almonds in it – and I am allergic to those too!

So, what’s a girl to do???

Make her own, better, healthier, vegan and gluten-free version!!!!


OK OK, on to the recipe!!



2 cups of Hazelnuts (if you can find ones with the skins removed, awesome!)

2/3 cup Cocoa Powder (no sugar added)

1 cup organic powdered sugar

1/2-1 cup organic granulated sugar

4 TBS of either Avocado or Hazelnut oil

2 tsps vanilla extract

1/4 tsp of sea salt



* Preheat oven to 375 degrees

*Spread nuts on a baking sheet and roast for 12-14 mins, rotating the pan halfway through.

* Let cool 5 mins or so


* transfer small batches to a bowl to remove the outer skins, then transfer stripped nuts to food processor. Repeat till all are nude! 😉


*Blend the nuts for about 2-5 minutes till they form a smooth paste and have started to release their oils.

* Scrape down often


* Then add powdered sugar, 1/2 cup granulated sugar, cocoa powder, oil, vanilla and salt.


* Process until fully incorporated, scrapping down the sides of the processor as you go, until you get a semi smooth, glossy butter! At this point you need to taste and see if it is sweet enough for your tastes, if it’s not add more sugar 1 TBS at a time to get your desired sweetness! (we only used 1 cup powdered and 1/2 cup granulated for ours!)


**And you are now in Nutella HEAVEN!!! 😉 **

Put your Nutella in a jar and it will keep at room temperature for 2 weeks, if you can make it last that long.



{Let me say this, it tastes NOTHING like regular Nutella, in the best way possible! It is rich, gritty (in a good way), nuttier – and frankly just better! It’s like brownie batter, except minus the raw eggs and other crap!!}




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