Perfection Achieved

Ever since our trip to Italy, I’ve been back on the Nutella bandwagon. Gone was my determination to eat only the homemade stuff. I wanted the real deal. Sugar and palm oil and all.

Hello, we were staying mere blocks away from the Nutella factory at one point, so the entire town smelled of chocolate and hazelnuts. How could I turn away from that?

But spoonful after spoonful reminded me that there are better ways to get my chocolate hazelnut fix. Healthier, more natural ways.


The key was to rid my chocolate hazelnut spread of its graininess. I wasn’t fully happy with the texture of my first iteration, which is why I went back to the processed, mostly-oil-and-sugar stuff. That had to change.

And it did, when I finally perfected the recipe. I don’t feel nearly as bad about eating a spoonful of this!

Chocolate Hazelnut Spread…The Perfected Version

1 cup blanched hazelnuts
1/4 cup powdered sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons canola, walnut or peanut oil

Grind the hazelnuts in a food processor until creamy. This should take 5-10 minutes, and you will need to scrape down the sides and bottom of the bowl a few times to make sure it all blends well.

Add the sugar and cocoa powder, processing until well-mixed. Scrape down the sides of the processor, then continue to blend. While the food processor is running, slowly add in the oil. Process for a minute more, then transfer to a serving bowl or storage container.

Will store well at room temperature for 4-5 days…if it even lasts that long.



  1. says

    Yum! I have only been eating nutella for about 6 months, can you believe that?! This looks so simple to make – I actually have everything but the hazelnuts in my kichen.

    • Julie @savvyeats says

      Man, you need to make up for lost time and eat more chocolate hazelnut spread!! πŸ˜‰

    • Julie @savvyeats says

      Crate and Barrel! We have one in blue, one in pink. And they aren’t expensive at all!

  2. says

    I like how your butter is actually hazelnut butter based, and not palm oil based (like Nutella is). And it looks like it has just a bit of sugar, so the chocolate flavor can come through more strongly. Nicely done.

    I have contemplated how a spoonfull of coconut butter would work to make the texture creamier. Maybe I should try it.

    • Julie @savvyeats says

      Thank you. That was the goal πŸ™‚

      Let me know if you work in some coconut butter and how it turns out

    • Julie @savvyeats says

      I didn’t even realize that, but yes! Now you can eat “Nutella” πŸ™‚

  3. says

    Hmm, thanks for this! I do love Nutella but it is definitely only an occasional treat. Do you blanch the hazelnuts yourself, or do you buy them that way? I might have to do it myself, my ingredients here (in Hong Kong) can be a bit random sometimes. πŸ™‚

    • Julie @savvyeats says

      They were already blanched when I bought them, mostly because that’s what I could find at the grocery store last week!