It’s always better homemade…Hazelnut Spread (Nutella)

If you happen to live near a Costco and have a membership you’ve probably experienced their selection of food samples, I even know a few people who only go for the samples!  In the past I used to be eager to try any and everything but in more recent times I am more careful with what I put in my mouth/body.  However when my darling, the little, and I go to Costco, the guys try just about anything.  On one of our last trips to Costco there was a sample of a thin crepe like pancake that was served with Nutella.   I gave in to this sample, because how can I say no to Nutella?!  The little really enjoyed this sample as well and wanted us to buy all the things to make it at home but I couldn’t justify having a Costco sized jar of Nutella(which if you’re not familiar with, is a bulk sized jar) in the house and I knew I could make my own pancakes.  The little wasn’t very happy when I said no and to be honest I don’t really like saying no either but I knew it was the right decision.  So a few days later I gave it some thought and I knew I could come up with a Nutella recipe of my own.


This is what my hazelnut butter looks like once it’s ready for the next step

I did a bit of research on the internet but so many recipes called for refined sugar, which we have stopped using in our house.  They were a few other “healthy” recipes but none of them really spoke to me.  So I took some inspiration from a few recipes and gave it a go on my own.  The first batch turned out pretty much perfect except I didn’t make nearly enough and I quickly learned that I couldn’t store it in the cupboard like normal Nutella because it didn’t contain any preservatives since it was a clean recipe.  On my second attempt I learned how important it is to get the hazelnut butter as smooth as possible because the second batch was too chunky/gritty but the taste was still very pleasant.  More recently when I made my hazelnut spread I let the little try it and it went down a treat.  He was so excited about it he asked if he could bring some to his mom’s house!   Since then he has enjoyed it on toast for breakfast, on buttermilk pancakes, or just by the spoonful.😋  With that being said I present to you, my ‘little approved’ homemade hazelnut spread (Nutella) recipe.

Homemade Hazelnut Spread (Nutella)

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 300ml/1.2 cups

Serving Size: 1 tbsp


  • 1 1/2 cup toasted hazelnuts
  • 1 tbsp cocoa powder
  • 3 tbsp maple syrup
  • 4 tbsp almond milk
  • 1 tsp vanilla extract
  • a pinch of salt


  • If your hazelnuts are already toasted proceed to step 4. If not, set the oven to 160C/375F.
  • Place the hazelnuts in a single layer on a baking sheet, toast in oven for 10-15 minutes.
  • Remove the sheet from the oven and allow to cool for a few minutes. Proceed to remove the skins from the hazelnuts. If you don't get all of the skin off it's no big deal.
  • Add the toasted hazelnuts to your processor and mix until it forms a smooth butter. Stop periodically to push the hazelnuts away from the sides of the container. Also be sure to not overheat your processor.
  • Once the butter has formed add the cocoa powder and blend again.
  • Next add the maple syrup & vanilla extra extract and blend.
  • Sprinkle in the salt and add the milk one tbsp at a time until you reach a desired consistency.


I store mine in the fridge because I typically use cold almond milk. I have stored in the cupboard before but because it has zero preservatives it didn't last long. In the fridge this could last for up to 2 weeks.

This is also great paired with my banana-nut oat bread or any of my [pancake recipes]

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