Homemade Nutella + Weekly Menu Plans!

I know, I know, the thought of trying to replicate the culinary icon that is Nutella may be blasphemous to some. For what it’s worth, it gave me yet another reason why I love my food processor more than my stand mixer.

And it only takes 5 minutes to make — a lot quicker than running to the store.

But first, I want to tell you a couple of things:

1. You still have until tomorrow to enter to win a 7-inch Wustof Santoku knife! Even if you already have a good knife, you should still enter. You can never have too many good knives. Go to the giveaway post and leave me a comment! And like always, there aren’t any hoops to jump through.

2. Another exciting announcement…I’ve finished the first weekly menu plan! Click over to the Menu Plans page (on the menu bar) and check it out. Since so many of you asked for a low-carb menu, that was the first one I did. This menu is typical of what I would plan for my family for a week, with an extra day of meat. I’ve got another low-carb menu that’s almost ready to go as well as vegetarian, gluten-free, and dairy-free menus in the pipeline.

I have to tell you… this project was harder than I thought it was going to be. Not only did the recipes need to be low-carb, but I wanted them to be seasonal, not too expensive, and things that would appeal to a lot of people (even kids). My brains feel like they just gave birth.

Enough about that.

I really love Nutella. I love Nutella more than I love bacon. (Whoa. I know.) I’m seriously lacking in Nutella recipes, but for a good reason. I don’t like to dilute it. I’d much rather dunk some pretzels in it (or eat it straight out of the jar with a spoon) than to add a bunch of stuff to it or bake with it.

I’ve had this recipe for Chocolate Hazelnut Spread (Homemade Nutella) sitting in my file for YEARS. It was the recipe that lead me to Elana’s Pantry, one of my favorite food blogs. I tried out her Rosemary Apple Chicken, the always-delicious Thai Chicken Lettuce Wraps, and she introduced me to “Rice” — mind. blown. Somehow the Homemade Nutella kept getting pushed aside.

You’re probably wondering if this really tastes like Nutella. Well… kind of. I wouldn’t say it’s better or worse than Nutella, just different. It’s like a darker, richer, coarser version of Nutella that sits better in my stomach. You know what else I like about this recipe? It’s mostly made of nuts. If you look at Nutella’s ingredient list, the first ingredients are sugar, then oil, then chocolate & nuts.

The homemade version is mostly nuts and the amount of sweetener is entirely up to you. The original recipe suggested using agave nectar, but I’m still on the fence with that one. As heavily processed as agave nectar is, I’m still not convinced of its virtues. It’s probably better than white sugar — I’ll give it that much. Better to go with raw honey, though.

Will this replace Nutella in my house for the rest of my life? Probably not, but it might hold me over a bit longer between jars. And I’ll feel a smidgen better about eating a whole cup of it.

Try it out! I’m curious to know what you think!

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Chocolate Hazelnut Spread (Homemade Nutella)

Prep Time: 5 minutes


1 cup chopped hazelnuts
1/4 cup good-quality, unsweetened cocoa (I used Ghirardelli)
1/4 cup liquid sweetener (honey, agave, maple syrup)
1 T hazelnut oil or a neutral-tasting oil like grapeseed
1 T vanilla extract
a pinch of salt


Combine all ingredients into the mixing bowl of a food processor and pulse until it begins to break down. Process for about a minute until it's relatively smooth. (It won't be as smooth as Nutella.) If you have a hard time getting it mixed, try adding a teaspoon or two of water to get things going.

Taste and adjust sweetener to your liking. For mine, I used 1/4 cup plus 1 T of sweetener.

Makes about 1 1/4 cups.

Nat's Note:
1. The original recipe suggested roasting the nuts, but I try to avoid doing that. Heating nuts to high temperatures oxidizes their fats. That's not a good thing.

from Elana's Pantry

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30 Responses to “Homemade Nutella + Weekly Menu Plans!”

  1. #
    Blog is the New Black — February 22, 2012 @ 4:14 pm

    I adore Nutella to the point that I can’t keep it in the house! Must make ASAP!


  2. #
    Katrina @ Warm Vanilla Sugar — February 22, 2012 @ 4:59 pm

    Aww yeah! Yum!


  3. #
    Cara — February 22, 2012 @ 7:09 pm

    Huh? Never knew that about roasting nuts! Now I wish my homemade roasted almond butter I made the other day wasn’t SO good. What about using nut butter in baking, does that also negate it’s healthful properties?


    • Natalie replied: — February 22nd, 2012 @ 7:38 pm

      Crazy, huh? My husband told me about it when I started making granola. Now I add the nuts in after it’s been cooked. The extent of the oxidization depends on the type of nut and method of roasting (dry is better). As far as nut butters and baking, the oxidation may actually be worse because the nuts are ground up and the oils are more exposed. That’s just logic, but there aren’t a lot of studies on it.
      Mark’s Daily Apple (paleo/primal guy) has a good explanation, but of course, he’s not all-knowing :) : http://www.marksdailyapple.com/are-nut-based-baked-goods-healthy/#axzz1nAjeGTqK

  4. #
    cassie — February 22, 2012 @ 8:13 pm

    homemade nutella? A-ma-zing!!


  5. #
    Megan Pence — February 22, 2012 @ 8:15 pm

    I’m a huge proponent of the “eat it straight out of the jar” vehicle in which to consume Nutella. Hero. Yes. You are.


    • Natalie replied: — February 22nd, 2012 @ 9:11 pm

      I think that would make us Nutella soulmates. *hands Megan a spoon* Straight-up is the way to go :)

  6. #
    Lauren — February 22, 2012 @ 9:10 pm

    I love that you posted this!! I can never get enough Nutella!


  7. #
    Christy — February 22, 2012 @ 10:26 pm

    Oh thank heavens this recipe exists! I can’t buy nutella because of the sugar, but I love it! I’m am going to try this, and most likely soon. Actually. I think I may just come over and grab some of yours since it’s already made. It’s worth the drive :D


    • Natalie replied: — February 22nd, 2012 @ 10:27 pm

      I uh… finished it off this afternoon. But that’s not to say there won’t be another container tomorrow :)

  8. #
    Nitzan — February 22, 2012 @ 11:19 pm

    Looks good :-)


  9. #
    Courtney (greeneyedrunner) — February 22, 2012 @ 11:21 pm

    Found your blog through foodgawker, this nutella looks amazing! As much as I love Nutella and will put it on just about anything (blame living in France for a bit), can’t wait to try out your version :)


  10. #
    Hilary — February 23, 2012 @ 7:52 am

    Sadly, I’ve never tried nutella and I probably never will. I’m guessing if you just left out the hazlenuts, it would just be a chocolate dip haha…kinda defeats the purpose. OH well!


    • Natalie replied: — February 23rd, 2012 @ 7:54 am

      I know. Sad :( I was thinking about you while I was writing this post. I wonder if you could put a bunch of unsweetened coconut in for the nuts? That would be pretty good, I think :)

    • Renee replied: — February 29th, 2012 @ 11:16 am

      Right now Trader Joe’s is selling Cocoa-Almond Spread, in other words – Nutella made with almonds instead of hazelnuts. For true Nutella fans, it’s not the same, but if you want the experience and don’t like hazelnuts (my hubby), then this is a great substitute. Same problems, though, first ingredient is sugar.

  11. #
    Andrea @ The Skinny Chronicles — February 23, 2012 @ 8:15 am

    Very ingenious. Can’t wait to check out your weekly menu too. I need to get back in the habit of making a weekly menu! Love the Nutella!


  12. #
    Joanne — February 23, 2012 @ 6:48 pm

    Nutella is definitely one of my weaknesses in life…can’t live with or without it! I love that you made a homemade version of it. I’m always up for more nutella and less guilt.


  13. #
    Javelin Warrior — February 24, 2012 @ 6:28 am

    Natalie, thank you so much for sharing and I feel I could actually make this myself now – love that it’s homemade! I have featured this post in today’s Friday Food Fetish roundup. Let me know if you have any objections and thanks as ever for the inspiration…


  14. #
    brandi — February 24, 2012 @ 12:30 pm

    I have GOT to get a food processor! this looks so good.


  15. #
    DancingMooney — February 24, 2012 @ 1:09 pm

    Sounds delish! I need to get a food processor, I swear!
    ha! I am laughing because I’m just noticing that Brandi said the same thing above me… Food processor, sounds like a must have in the kitchen, I’m sure it will be one of those things I wonder how I lived without once I get one. :D


  16. #
    Amanda — March 11, 2012 @ 12:48 pm

    yum yum yum!


  17. #
    April — March 15, 2012 @ 9:30 pm

    I’m utterly ashamed that it has taken me this long to comment on this post… I really like that the homemade version has texture, oh and that the first ingredient is not sugar!

    Have you given Biscoff another shot yet?? I’m kinda addicted to the cookies!


    • Natalie replied: — March 16th, 2012 @ 7:43 am

      No, I haven’t bought anymore Biscoff yet! It’s on my husband’s black list (because he can NOT stay out of it). Maybe I’ll sneak a jar and hide it from him so I actually get to eat some. :)

  18. #
    Daily Deals — April 2, 2012 @ 1:46 am

    These is great homemade nutella! It was my all time favorite spread for toast.


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  21. #
    Stacy Yarrington — May 5, 2013 @ 6:47 pm

    Have you ever made this in your blend tec? (Don’t you have one?)


    • Natalie Perry replied: — May 6th, 2013 @ 11:21 pm

      Yes, I have one, but I’ve never made this in it. If I was going to, I’d definitely use the twister jar.

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  23. #
    Emma — February 6, 2015 @ 6:45 am

    You might like to try substituting the roasted cocoa for RAW cacao too-then it would be a superfood…


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