Comments

  1. I’m not a fan of chocolate, but I am a fan of you both, so I had to come here and say HOWDY! If I liked chocolate, I would be slobbering all up on this screen. Believe it.

  2. This is a fabulous gift idea and such a great recipe. For Canadian readers, Redpath Icing Sugar is gluten free.
    Also, WalMart’s Great Value Brand is apparently gluten free as well and marked as so on the packaging.

  3. I love Nutella! I’ve never seen such a simple homemade Nutella recipe and such a lovely result. Thank you so much Steph. This goes straight to my recipe collection. Fantastic!

  4. This looks great! Did you ever replace the powdered (very refined) sugar with honey? I want to make this but have been steering clear of any highly refined products.

  5. Trying to figure out why mine is thick / pasty and not a smooth Nutella like consistency. I used the 16oz bag of hazelnuts from trader joes and perhaps that is more than the two cups you measured out for the recipe? When using cuisinart my hazelnuts never turned into paste – more corn meal like. Thoughts?

    • Hi Amanda,
      Try adding more coconut oil (in liquid form) and processing and scraping down the sides more. The more you process it, the more oil is released from the nuts, which helps it get that smooth consistency you want. The coconut oil helps it along too. You really have to process the heck out of it. Also, try processing the nuts and oil first before adding the cocoa and sugar.
      -s-

  6. Hey! I just made this today and it turned out PPERFECT! I love it! But I’m curious why it only has a two week life in the fridge? (I maybe got a little excited and doubled the recipe) thanks!

    • Hi KatieAnn,

      So glad you loved it! Double batch! Go on with your bad self!

      The 2 week guideline is on the (very) safe side. To be honest, I had mine in the fridge for well over a month and it was still good. Personally, my rule of thumb is, if it looks, smells, and tastes good, I’ll eat it 🙂

      -s-

  7. Made this today – excellent flavor and texture. it has been in the refrigerator for the last few hours and the texture has become more dense – it was rather loose immediately after processing. So glad I made this. Thanks for the great recipe and the troubleshooting suggestions. I used a food processor and really processed the nuts, adding the coconut oil slowly which made the whole process easier. Now I’m thinking about how to make Nutella-flavored lip balm …

  8. My husband and daughter are allergic to hazelnuts, but are CRAZY for chocolate. And of course recipes using Nutella are all over Pinterest. I decided to try your recipe (after reading about 15 others) using almond butter. I could have roasted my own almonds, etc., but using Barney Butter seemed so much easier since I already had it, and it is already the perfect creamy texture. It is really good! Instead of sugar I used 48 drops of NuNaturals Vanilla liquid stevia. I also left my coconut oil solid (I’m pregnant and have 5 young kids. I’ll take any shortcuts I can!), and it worked just fine. I just put the ingredients in a 1 quart Mason jar and used my immersion blender right in the jar. The coconut oil blended up perfectly, and I have a smooth, creamy texture. I’m going to move it into a 1 pint jar just to save space, but it will be way easier to clean out all the chocolatey goodness from a canning jar than my blendtec. Of course if I had started with nuts instead of nut butter I would have used my blender. My husband got back from a 2-week trip last night, so we are having Valentine’s day on Saturday. We are starting with crepes for breakfast, and this Nutella is my surprise. I’m really excited! Thank you! This is much healthier than regular chocolate sauce with all the protein from the nuts, good fats and natural sweetener. Thanks again!

  9. I forgot to add that I only used 1 cup of almond butter. The one time I’ve had Nutella was when I was 10 and my brother brought it home from Italy, so I don’t know how pronounced the nut flavor is supposed to be, but this seemed plenty almondy to me.

  10. Thank you so much for posting this recipe! It turned out perfectly! I was concerned at first bc it was a bit gritty, but I added a bit more coco oil & blended some more for a smooth & creamy finished product. I used my Vitamix. Not so sure it would be as good w/ a regular food processor. Thanks again! 🙂

  11. I am trrying to make this and the coconut oil keeps separating from the hazelnuts. I have a big blob of hazelnut chocolatey goodness and liquid coconut oil splashing around the food processor. Any ideas on how to fix this? So far, I tried refrigerating overnight and reprocessing. It seemed to work at first, but then the same thing happened. Please help!

    • Hi Kathleen,

      Hmm…I haven’t run into this problem before, but I would try drizzling in the coconut oil a little at a time, as the processor is running, so that it has time to incorporate. If that doesn’t work, try warming up the hazelnut base first and then do the same. Hope that helps!

      Best,
      Steph

    • Hi Haley

      “Transfer your homemade bliss into a jar or resealable container and store in the refrigerator for up to 2 weeks.”

      From the recipe author.

      Have a delicious week!

      Rachel

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