Home-Made Nutella

Based on recipe from Lexis Clean Kitchen.


  • 2 cups hazelnuts with skin on, but easier without 
  • 1 cup good quality dark chocolate 
  • 2 tbsp good quality cocoa powder 
  • 3 Tbsp coconut palm sugar (2 Tbsp if adding the syrup)
  • Optional: 1 Tbsp maple syrup or honey
  • 1 tsp vanilla 
  • 1 Tbsp coconut oil 
  • Dash Himalayan sea salt or any flavorful sea salt


  1. Preheat oven to 400 
  2. Spread hazelnuts on a baking sheet and bake for 10 minutes, watching closely to avoid the hazelnuts burning 
  3. In the meantime, prepare the chocolate by chopping it and letting it melt in the double boiler.
  4. Remove from the oven and place into a towel- rub and shake until the brown skin starts to come off 
  5. Once mostly removed (don’t worry if there are a few stubborn ones), place roasted hazelnuts in the food processor and process until it becomes a smooth butter (5-7 minutes) 
  6. Add in oil, palm sugar, vanilla, cocoa powder, and salt. Blend for another 2-3 minutes until smooth 
  7. Heat chocolate in double boiler then pour into the food processor, along with the syrup, and blend until smooth (5 minutes or more) 
  8. Store in an air-tight container for 1-2 weeks
  9. Let cool completely before serving (but definitely try it warm!)

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