Homemade Nutella, Chocolate-Hazelnut Spread

Healthy Nutella, is it possible? Well, I think if you make your own using raw hazelnuts, unsweetened chocolate and sweeten it with raw honey or some other unrefined sweetener the answer is yes. However, this is still a treat and not something I would be eating for breakfast everyday. With that said, this recipe is a great alternative to the store bought version and I am sure you will love it.

Here is another recipe I wrote for Nutella that you might like. Both this recipe and the other are gluten, soy and refined sugar free.


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4.0 from 1 reviews
Homemade Nutella, Chocolate-Hazelnut Spread
  • 1 cup hazelnut butter (recipe)
  • 3½ tablespoons 100% dark, unsweetened chocolate
  • 1 tablespoon raw cacao powder
  • 2½ tablespoons raw honey (add more if you like it sweeter)
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoon coconut oil, melted
  • 6 tablespoons water or milk of your choice (e.g. almond, hazelnut, coconut, raw milk)
  1. melt the dark chocolate in a double boiler over simmering water
  2. once chocolate is melted, remove from stove and stir in the hazelnut butter, cacao powder, honey, vanilla, salt, coconut oil and water or milk with a spoon.
  3. store in an airtight container

Recipe yields about 15 ounces  or just under 2 cups. Keep refrigerated.


More recipes you might enjoy:

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  1. Anita August 16, 2013 at 6:44 pm Reply

    2/ 12 tablespoons of honey? Is that a typo? I don’t understand that measurement.

    • adriana August 16, 2013 at 7:00 pm Reply

      oops, that was a typo. Thanks, I fixed it.

  2. Anita August 16, 2013 at 7:03 pm Reply

    Thank you!

  3. Karen Avila August 16, 2013 at 7:45 pm Reply

    where can you get the raw cacao powder?

    • adriana August 17, 2013 at 8:48 am Reply

      I buy it from amazon.com and this is the one I use:

  4. Lucia Masapollo August 16, 2013 at 8:44 pm Reply

    What is the shelf life of the homemade Nutella ?

    • adriana August 17, 2013 at 8:47 am Reply

      should be good if kept in the fridge for a couple of weeks.

  5. jezebe11e August 17, 2013 at 1:03 am Reply

    I’m deathly allergic to coconut. What can I use in place of the coconut oil?

    • adriana August 17, 2013 at 8:46 am Reply

      olive, hazelnut, or any other oil of you preference

  6. jennifer August 19, 2013 at 7:06 pm Reply

    How long can it be stored? fridge?

    • adriana August 20, 2013 at 10:03 am Reply

      yes, keep it refrigerated and it may last a couple of weeks

  7. leelee August 22, 2013 at 5:03 pm Reply

    how many calories is it?

  8. Nader Bourham September 23, 2013 at 10:34 am Reply

    Alternatives to vanilaa extract? And its shelf life only a couple weeks?

    • adriana September 23, 2013 at 11:31 am Reply

      hazelnut extract would be great in place of the vanilla. It might last more than 2 weeks in the fridge, it just never lasted that long in my house so I am not exactly sure how long.

  9. Laerke September 24, 2013 at 7:58 am Reply

    Thank you SO much for the absolutely amazing recipe – this was over the moon delicious. And thank you for your beautiful blog – it is such an inspiration :-)

    • adriana September 24, 2013 at 1:22 pm Reply

      thank you for the kind words and feedback :)

  10. alex September 30, 2013 at 12:35 pm Reply

    Amazing recipe! I subbed raw cane sugar for the honey and left out the 6 tbsp milk because the consistency was really liquidy and tasted totally perfect. Hopefully I won’t regret that later if it totally solidifies in the fridge 😡

  11. Kristin November 20, 2013 at 7:53 am Reply

    I didn’t add milk of cacao powder, just extra melted dark choc and it is INCREDIBLE!!!! Thank you so much!

  12. Emma January 15, 2014 at 10:33 pm Reply

    Yuuummmm! I left out the dark chocolate as I couldn’t find 100% and didn’t want the sugar/additives and used coconut milk. Tastes just like Ferrero Rocher! Super delish – thank you!

  13. May January 24, 2014 at 9:38 am Reply

    Have you ever tried it without roasting the hazelnuts? I remember reading that raw nuts are better since roasting deteriorates some of the nutrition in it. For a second question, since the hardest part in the recipe is peeling the hazelnuts, what will happen if we did not peel the hazelnut but grind the peel with the nut?

    • adriana January 24, 2014 at 4:44 pm Reply

      Hi May, you don’t have to roast the nuts to make the hazelnut butter, but you do need to use blanched hazelnuts. The reason why is that the hazelnuts won’t turn to butter as easily and it will taste a little different. I often buy the following raw bleached hazelnuts from amazon and this saves me a lot of time.

    • Laila August 21, 2015 at 8:31 pm Reply

      After i roasted nuts on the pan for a while it was very easy to pill of the skins! You can rub a handfull of nuts in ur hand palm or place them in the jar with a lid and shake it well , most of the skins will fall it itself!
      But it took me really long time to make a butter….

  14. May January 24, 2014 at 6:15 pm Reply

    This is May. I sent the last comment without checking off the “Notify me of follow-up comments via email. Would you please do that? Thanks.

  15. alessia February 24, 2014 at 4:20 am Reply

    Hi! I am on the candida diet, I was just wondering if I could substitute the honey for agave nectar and instead of the 100% dark chocolate if I could just add a couple more tablespoons of raw cacoa powder? Thanks for this, nutella is my favourite thing ever I miss it so much!

  16. Jamie March 23, 2014 at 7:07 am Reply

    This tastes delicious! Thank you for the recipe. I ran into an issue, though — once I mixed in the water, all the oil separated out, and I can’t get it to incorporate back in. Has this ever happened to you? Do you have any suggestions for this or future batches? I’m kind of a kitchen newbie so there may be some water/oil cardinal rule that I’m unaware of…. Thanks for any help! And thanks again for the recipe!

    • adriana March 24, 2014 at 10:48 am Reply

      Jamie, did you mix all the ingredients with the hazelnut butter in your food processor or blender? I found that when you do this, the oils tend to separate. My suggestion is that after you melt the chocolate, add the hazelnut butter and all other ingredients to the bowl and gently mix it with a spoon until the ingredients are combined.

  17. Sara August 31, 2014 at 6:24 am Reply

    What do you think about subbing the hazelnut butter for almond butter? Brother has an allergy…

  18. Sara September 1, 2014 at 10:23 am Reply

    Mmmh thank you :) your website is amazing, I had not idea that gluten and dairy free without refined sugar, this good, could even exist, let alone that I could make it at home. Thank you so, so much for sharing this with the world.

    • adriana September 1, 2014 at 11:19 am Reply

      Thank you Sara :)

  19. Laila August 21, 2015 at 8:24 pm Reply

    Have a Q.. Why when i added milk it became dough consistency , lumpy… I tried to heat it more but no luck… Actually few times before when I melted the chocolate and moment i add milk it turn crambly and not smooth anymore…
    Any idea why this happens? had to make nutella choco candy instead… Lets see how it turn… But i really wanted the nutella spread…

    • adriana August 24, 2015 at 9:31 am Reply

      Hi Laila, this is probably a temperature issue. After the chocolate melted, did you remove it from the heat and stir the other ingredients with a spoon?
      If you heat the mixture, it will thicken up like you said. This may also happen if you mix everything in the food processor.
      Try this: make your hazelnut butter until very creamy (almost like liquid). Then melt the chocolate in a double boiler. Remove it from the heat and stir in all the ingredients and the hazelnut butter with a spoon. You can let the melted chocolate cool for a couple of minutes also before stirring the other ingredients.

  20. Laila August 21, 2015 at 8:32 pm Reply

    Wonder is it better to make butter from heated nuts or cold?

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