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Homemade Nutella

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Hi Everyone,

Since the holidays I have had a major sweet tooth, but I’m trying, key word is trying to stay away, but until then I must share with you my latest creation.   He he, I am just so proud of today’s recipe.  It is pretty darn close to the classic hazelnut chocolate spread, Nutella.

If you have been following me for a while, you will know I discovered Nutella this summer when I was in Europe.  I have heard, and seen so many recipes using it, but I never gave it a second thought.  When in Paris, I was making a parfait at the breakfast bar and they didn’t have peanut butter and I saw the Nutella.  I figured I’d give it a try since it was everywhere in Paris.  I dipped my figured into my packet and that was it, it was all over, I was in love!!  Dam!!  When I came home, I noticed Nutella was everywhere here too!!  I bought a jar, then another and another.  This stuff is dangerous!!!  After reading the ingredients, I realized the first ingredient wasn’t hazelnuts, but sugar!  Eck!!!  The second is palm oil, then hazelnuts.   I realized I can do so much better than this!! So I grabbed my half empty jar of Nutella, a bag of hazelnuts and got to work!


I added my hazelnuts to my food processor, processed it until it was a peanut butter consistency, then the tough part began.  What to add to make it more healthy, but give it the sweet taste, plus a nice spreadable consistency   I started with unsweetened cocoa powder, vanilla extract and 3 tablespoons of powdered sugar.  I processed more and realized the consistency was to thick, so I added two tablespoons of coconut oil and processed more.  It was good, but I wanted better.  I added 1 tbsp. of mini chocolate chips to give it more of a milk chocolate flavor since Nutella contains milk.  I didn’t want to add milk, because I just thought that was weird and whats even stranger is you don’t refrigerate Nutella so how does the milk not go bad?  Everything was good, I tested my Nutella to my jar of Nutella and the original Nutella was sweeter, so I added one packet of stevia and bam, there it is!!  A pretty spot on version of Nutella!!  I like mine better because it’s more natural and I feel better having it, not to mention mine is a tad healthier.

The stats on Nutella from the store are 2 tbsp:  Calories:  200,  Fat:  12,  Sodium:  15,  Carbs:  21,  Fiber:  1,  Sugar:  21,  Protein:  2

PB&P’s homemade Nutella:  Calories:  171,  Fat:  14.6,  Sodium:  11.9,  Carbs:  7.2,  Fiber:  3.3,  Sugar:  3.7,   Protein  3.9

Big difference in Carbs, Fiber, Sugar and Protein!  I feel so much better having my version of Nutella!!  I think if you try it you will be pleasantly surprised on how much it tastes like Nutella!  The whole process takes 10 minutes and it’s pretty darn easy too!!

Homemade Nutella
 
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A sweet and creamy hazelnut chocolate spread
Serves: 1⅓ cups
Ingredients
  • 2 cups hazelnuts, roasted, peeled
  • 2 tbsp. unsweetened cocoa powder
  • ½ tbsp. vanilla extract
  • 3 tbsp. powdered sugar
  • 1 packet stevia (1/4 tsp) or 1 more tbsp. powdered sugar
  • pinch salt
  • 2 tbsp. coconut oil
  • 1 tbsp. mini chocolate chips
Instructions
  1. In a food processor, add hazelnuts and process until a peanut butter consistency. Add cocoa powder, vanilla extract, powdered sugar, stevia, salt and coconut oil. Process until smooth. Add chocolate chips and process until melted.
  2. Place in a jar and seal with a top.
Notes
To peel hazelnuts place them in a tea towel and rub them, the skin will come right off. It's ok, if a few skins remain.

Calories per two tablespoons: 171, Fat: 14.6, Sodium: 11.9, Carbs: 7.2, Fiber: 3.3, Sugar: 3.7, Protein 3.9
Nutrition Information
Serving size: 2 tbsp.
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I’m going to be honest with you, I am not going to be buying Nutella anymore.  I am so happy and pleased with my version and I love that it is healthier for you!!  Love the sugar comparison and I think my growing butt will thank me too!!  🙂

Oh and if you never had Nutella, your missing out!  It’s a creamy, chocolaty, sweet hazelnut butter.  Dam it’s good, but mine’s better 😉

Have a great day everyone!

Toodles,

Jennifer

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Comments

  1. M Elaine Christina Mandeville says

    I have made my own Nutella spread for a few months now. I don’t have a food processor, so I cheat by buying a 500g jar of plain hazelnut butter. Then I add about 3 tbsp of cocoa & 3 tbsp of coconut sugar. You can add more to taste. I really like the consistancy & find nothing else needs to be added. Please try it for yourself. I found it tastes even better after sitting for a few days to let the flavours really blend!

    Reply

  2. little kitchie says

    homemade nutella would be DANGEROUS in our home! i love that you had such great success with it and that you’ll be making it at home from now on… don’t you just love that?!

    Reply

  6. Jayne says

    This is so clever. I’ve been seeing a lot of nut butters around but this post really inspires me to make my own Nutella. I love the consistensy of yours too!

    Reply

  7. Audra @ Renewed Projects says

    I LOVE nutella and would even give it to my kids for breakfast UNTIL I read that it has more sugar than chocolate frosting. I didn’t actually compare the nutella and frosting to see if its true but it did make me scrutinize the nutritional label. So we stopped buying nutella and my kids miss it…so do I! (Guilty of eating this by the spoonful!!!) I look forward to trying your recipe. Thanks!

    Reply

  9. steph0213 says

    Amazing! My son LOVES that stuff. He dips apple slices in it. I really need to try your version. Thanks so much for linking up on Super Sweet Saturday.

    Reply

    • Jennifer @ Peanut Butter and Peppers says

      Yes, I made the recipe myself. Here are the stat comparisons: The stats on Nutella from the store are 2 tbsp: Calories: 200, Fat: 12, Sodium: 15, Carbs: 21, Fiber: 1, Sugar: 21, Protein: 2

      PB&P’s homemade Nutella: Calories: 171, Fat: 14.6, Sodium: 11.9, Carbs: 7.2, Fiber: 3.3, Sugar: 3.7, Protein 3.9

      Mine has less sugar, plus Nutella is not vegan and it’s filled with a lot of processed stuff that I don’t even know what it is.

      Reply

  13. Alexandrea says

    can you use a regular blender to make this? And can you use olive oil instead? I don’t want the unhealthy fats…

    Reply

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