[Paleo] Homemade Nutella AND [Paleo] Nutella Fudge

Paleo Update:  As of February 1st, Jon and I have completed our January Paleo Challenge!  How convenient that February 1st happened to fall on a Friday, right?  There was a lot of celebratory indulgence this past weekend… maybe even a little too much.  But after a 31 day strict diet, I couldn’t help myself so maybe today’s Paleo Update should be titled “Paleo Confessions and How I Felt Afterwards.”

  • On Friday, I ate two frosted sugar cookies, one Ghirardelli chocolate square, and had steak and scallop hibachi for dinner.  Wow, that sounds terrible saying it outloud but honestly, I don’t feel that guilty.  It’s not as though I plan to eat like that every day and it was a celebratory day.  Yes, I may have taken it to the extreme but honestly, it was one day and I still tried to set boundaries (except with the cookies, oops).  Pre-Paleo I would’ve ordered the steak and scallop hibachi dinner and eaten the entire thing in one sitting.  This time I pre-portioned it into THREE separate meals so calorie-wise it wasn’t that bad.  Yes, I consumed a lot of sugar and carbs though.
  • Saturday evening, Jon and I had a friend over for a Paleo-inspired dinner and we indulged in red wine with dinner, a fruit and champagne dessert, and this deliciously decadent Nutella-inspired fudge (see below for the recipe).  Once again, we over did it but we both worked out and tried to eat in moderation earlier in the day.
  • Sunday was the Superbowl of course and naturally we had pizza.  However, instead of our usual regular crust XL pizza, we ordered a medium thin crust pizza.  This translates to roughly 450 calories per slice vs. 180 calories per slice… HUGE difference!  Yes, it wasn’t even close to a Paleo-friendly meal but we did work out and we did eat in moderation again.
  • So how did all of this non-Paleo food make us feel?  Jon could feel the starchy foods settling in his stomach and just sitting there.  I honestly did not feel any different – I thought I may get a stomach-ache from the sugar but I didn’t.  The only consequence was that I felt slightly bloated.  Although we ate poorly, I think it could have been a lot worse – at least we started making some portion control compromises.
  • Overall, you can see that Jon and I ate terribly this weekend.  I’m not telling you this so that you do the same if you choose to complete a Paleo challenge.  I’m telling you because it’s the truth.  So how did all this make us feel?  Slightly guilty because we worked so hard all month but yet insanely happy because we were able to enjoy all the things we missed.  Now that we got it out of our system, I think we’re in the perfect position to move forward with our 75-80% Paleo-friendly lifestyle!



In honor of February 5th, World Nutella Day, I bring you two Nutella recipes in one post!!

Who doesn’t love Nutella?  That chocolately hazelnut spread is pure creamy deliciousness.  Does anyone else find it ironic that the Nutella commercials showcase it as a healthy breakfast spread for kids?  I think it should be marketed for what it truly is – an ingredient meant for baking, melting, or using in desserts.  I mean, let’s be honest – it’s pure sugar so it’s probably not the best way to start your morning.

But this Paleo-friendly version… Mmm, I think it’s perfectly acceptable to eat this with ANY meal or snack throughout the day, especially because it has no refined sugar and it’s dairy-free!

It’s so easy to whip up.  All you have to do is roast some hazelnuts and then throw all of your ingredients in a food processor for 3-4 minutes.  I was a little worried that my whimpy Cuisinart food processor wouldn’t be up for the job, but it worked just perfectly.  (Too bad – I really wanted another reason to add to my “Why I Need a Vitamix” list. ;)).

After you’re finished mixing up your homemade Nutella, keep reading for a Paleo-friendly Nutella Fudge recipe!


[Paleo] Homemade Nutella

Inspired by Chocolate Covered Katie

Makes slightly over 1 cup


  • 1 cup blanched hazelnuts
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons cocoa powder
  • 1/4 cup honey
  • 1/4 cup coconut milk
  • dash of salt

What to Do

  1. Preheat your oven to 375 degrees (F) and line a baking sheet with aluminum foil or parchment paper.
  2. Lightly grease your baking sheet and spread the hazelnuts out.
  3. Roast for 8-10 minutes, or until golden brown.
  4. Add the roasted hazelnuts to your food processor and blend until the nuts break down and become a butter, scraping down the sides as needed.  This took me roughly 1-2 minutes.
  5. Add the vanilla extract, cocoa powder, honey, coconut milk, and salt.
  6. Blend for another 1-2 minutes, scraping down the sides as needed.
  7. Enjoy as a spread, as a dessert ingredient, or by itself!


Okay, now that we’ve got that freshly made Nutella, let’s use it to make some Nutella fudge!

Personally I think the best part about fudge is that it’s so rich that a little square will satisfy a sweet tooth.  This fudge does not disappoint.  It’s super smooth and creamy with a rich chocolate hazelnut flavor and a slight hint of banana.  In other words, it’s the perfect after-dinner treat to satisfy your sweet craving!

[Paleo] Nutella Fudge

Inspired by Chocolate Covered Katie

Linked to Fantastic Thursday #32 by Five Little Chefs

Makes 12 small squares (1″ squares, 1/4″ thick)

*Since this recipe makes such a small batch (perfect for 4 people), I would double the recipe next time.
  • 1/4 cup melted coconut oil
  • 1/4 cup homemade Nutella (see above)
  • 2 teaspoons cocoa powder
  • 1/2 medium ripe banana
  • 2 tablespoons honey
  • dash of salt

What to Do

  1. Combine all ingredients in a food processor and blend for 30-45 seconds.
  2. Pour mixture in a small shallow pan.  I used a loaf pan because that’s all I had.
  3. Place in the refrigerator or freezer to harden.
  4. Slice into squares and serve.
  5. Keep leftovers in the refrigerator as they will become soft at room temperature.

60 thoughts on “[Paleo] Homemade Nutella AND [Paleo] Nutella Fudge

    • Thanks for pinning, Evani! I’m really happy to hear you’re going to give it a try. Let me know how it turns out and what you spread it on/in (or if you just eat it by the spoonful ;)).

  1. Ahhhhhhh this makes me so happy! I’ve been avoiding Nutella for years because of the insane sugar content, and none of the homemade versions I’ve seen are any better. You have just made my day.

    One question: do you know how long this keeps in the fridge? (Not that I’m expecting to be able to keep it for long, if you know what I mean…)

    • I know what you mean – regular Nutella is off the (nutritional) charts! This is a great substitute though and it’s so stinkin’ easy to prepare.

      To be honest, I don’t know how long it will keep in the fridge since this is my first time making it. I can tell you that I made one batch and am currently storing it in two 4oz mason jars. I made the Nutella Saturday and so far it’s still good. Jon even commented that it tasted better a day or two after making it. The hazelnut flavor really intensified and blended well with the chocolate.

      Definitely let me know when you give this a try and what you think of it. I’d love to hear about any modifications too!

  2. Love it, Leah!! Did you have any trouble finding hazelnuts? I haven’t even looked yet, but I can’t remember ever seeing them. And I laughed out loud when I saw that the second recipe called for ripe bananas. Gotta plan ahead for that!

    Thanks for sharing the recipes and World Nutella Day!

    • Joan, you’re part of the reason I posted these recipes this week! If you hadn’t asked, I would’ve never known today was World Nutella Day. I purposely made this delicious spread/fudge this past weekend so I’d have the post ready to go in time. 😉

      I found hazelnuts in THREE separate locations in my local grocery store. They were being sold raw and uncracked in pre-packaged bags in the produce area, cracked and roasted in the peanut aisle, and cracked and blanched in the bulk food bins. I opted for the last option because then I didn’t have to worry about rubbing the skins off or taking the time to crack them all. If you can only find hazelnuts with the skin on, just roast them and then rub them gently between two paper towels and the skins should fall off. Good luck!

      • Thanks Leah! I’m going to go investigate my grocery store. We’ve got peanut allergy issues so I always have to worry about cross-contamination (especially with other nuts). No one is allergic to hazelnuts, thank goodness, and everyone loves Nutella here.
        Excellent post — as always! See you here and in the Twitterverse….

    • Thanks, Heather. Now that a couple days have passed, I really don’t think our binge was that bad either. Plus I know if I didn’t splurge a little, I would have REALLY gone overboard at some point.

      Good luck with this Nutella fudge. The best part is that making the Nutella and then making the fudge takes about 20 minutes and that’s only because the hazelnuts are roasted for 8-10. I love super quick recipes! If you’re going to share, I recommend doubling the recipe. 🙂

  3. Wow YUM! Good to know your “wimpy” food processor could handle the food processing for this–mine is also on the wimpy side, but this looks way too good to pass up! And awesome job on your post-paleo celebration–in my opinion, you really didn’t eat all that horribly 🙂 And portion control is definitely the biggest thing I need to work on, so props to you for keeping it under control!

    • I always see these great recipes online… but they’re always made in a Vitamix. Unfortunately, I can’t justify spending that much money on something I don’t absolutely need when I have student loans hanging over my head haha. Even though I REALLY want one! But anyways, my little Cuisinart can probably only hold 3-4 cups and it worked beautifully. I was nervous I’d have to chop and grind for like 10 minutes but the hazelnuts were ready in 1-2… awesome! I think roasting them really helped soften them up and get them ready to release their oils. Bottom line, if mine can handle it, I’m sure yours can too!

      Thank you for helping me feel a little less guilty about our post-Paleo celebration. I think it just felt like a lot at the time in comparison to how we had been eating. Now we’re slowly trying to find a happy medium and get into a nice routine again. I hope the detox is still going well – can’t wait to hear more about it!

  4. Oh my goodness, I can’t believe your “unhealthy binge” this weekend. I also did a really strict diet for January. My weekend included pizza, blue cheese stuffed dates, eclairs, cookies, cinnamon toast crunch, and almost no veggies. Haha. I feel like crap this morning and will be getting back to my normal healthy diet now…
    Thanks for the Nutella recipe! Ill be pinning this for later.

    • I’m glad I’m not the only one that found it hard to resist all the “no-no’s” after a hard month of dieting. At least we got it out of our system and can get back to a more normal routine now. 🙂

  5. You had me at “Nutella.” Yum! I’ll have to give this a try! Nice to know your food processor make it through, too. Perhaps mine can, as well. 😀 (I also love that knife-thing. Polka dots are my favorite. Especially when they’re in red or yellow. ^_^)

    • If your food processor can make almond butter, it can definitely make Nutella! I was really surprised and impressed that the roasted hazelnuts broke down in only 1-2 minutes. This is such a great healthy alternative to real Nutella. I swear you can’t tell it’s any healthier for you.

      (Thanks – I received that mini frosting spatula for Christmas and used it for the first time. :))

      • Nice! Do you think it’s necessary to roast the hazelnuts or can you also use raw ones? Just out of curiosity.

        (Frosting spatula! For the life of me, I couldn’t remember what it was called. -_-)

        • I bought the blanched ones that already had the skins off and if you buy those, I would say you probably don’t need to roast them. If you buy raw hazelnuts, you’ll probably want to roast them to get the skins off. I’d be nervous not to roast them because I think the heat helped soften the nuts and release their oils. I’m not sure if they would have broken down as easily if they weren’t roasted. Let me know how it works out for you!

    • It was so hard not to… especially as a blogger. I’ve been looking at, reading, commenting on and pinning deliciously decadent recipes for a month without indulging so my cravings were at an all time high!

      Thank you – Let me know if you make the Nutella. It can be whipped up super quick and like real Nutella, it’s so versatile!

    • Thanks, Anne! Incorporating Paleo into my lifestyle has definitely shown me that junk food and decadent desserts CAN be made healthier and still taste just as rich. I can’t wait to try to “healthify” some more favorite dessert (without sacrificing taste or texture of course :)).

    • Thank you. If you make this when you’re craving Nutella, at least you can feel at ease that it’s not terrible for you like regular Nutella! 🙂

  6. This looks delicious Leah! I’ve been seeing these homemade Nutella recipes everywhere, it’s so simple I just need to get to making it!! I really love that fudge too, but I don’t like bananas unfortunately 😦 Can you taste the banana?

    • Yes, there’s definitely been a huge surge in Nutella and Nutella-inspired recipes all around lately due to World Nutella Day! When I was making this Nutella, I actually thought about you and your homemade pecan butter. Trust me, that is still on my “to-make” list! 🙂

      Honestly, yes you can taste a hint of banana in the fudge. Perhaps you could try substituting pumpkin puree, sweet potato puree, or applesauce? If you give it a try with a substitution, I’d love to hear what you use instead!

  7. Pingback: Happy World Nutella Day! | Sequins and Scotch

  8. lol, I would’ve gone buckwild too. Oh, who am I kidding?! I eat like that all the time w/o having just finished a gruelling, admirable diet. And these paleo nutella recipes are fantastic. Now I need to go buy a food processor (number one on my wanted kitchenware list).

    • Trust me, I used to eat like that all the time too! It’s definitely a challenge to stay Paleo strong now that we’re not on the strict regime anymore.

      I’m glad you like the Nutella recipes! Jon can’t stop raving about the spread – he’s obsessed. Have fun picking out a food processor! 🙂

      • ha!ha! I know what you mean Leah, yesterday I had strawberries with Nutella (We LOVE nutella here), so I definetely need to try your recipe even if it’s addictive. (I’m trying some things in the kitchen to post but none of them came out as I thought they would) ha!ha! 🙂

        • I know how that goes! I just made these Paleo-friendly vanilla cookies and I was really hopeful about them but when I opened the oven door to take them out, they had spread out to cover the whole pan! They weren’t cookies at all – more like a huge thin crepe haha. But kitchen adventures are fun – you live and you learn. 🙂

          • 🙂 ha!ha! true, glad you shared this story with me! you should’ve seen me last week in the kitchen so hopeful and then blah! nothing came out great, except some treats with strawberries. but it’s true kitchen adventures are fun! 🙂

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  10. Haha! Same here! Always trying to find “excuses” for “we HAVE to get a Vitamix”!!! Doesn’t work so far… I’ve been wanted to try a homemade Nutella recipe, we eat so much of it! Wonder if the kids will like it :$… How is it compare to the real deal, from a kid’s point of view do you think?

    • Haha, well if we bank enough excuses for the Vitamix, one day we’ll have enough!

      The homemade Nutella is slightly less sweet than the store-bought stuff but you can definitely add more honey (or other sweetener) if you’d like. The homemade version is still chocolately and spreadable though – Part of me wonders if your kids would even be able to tell the difference if you don’t tell them. I’d love to hear about your experience if you make it!

    • Yay! It’s so addicting… I just made my 2nd batch today! I’m going to use it as a cake layer filling. Let me know what you think of it if you get a chance to make it… I bet it would be awesome filling for some of your beautiful cupcakes!

    • I love that there have been so many Nutella inspired desserts lately thanks to World Nutella Day! This homemade Nutella is perfect for all of these recipes since it’s so much better for you and you can’t even tell. 😉 I wish I saw your comment earlier; I would have loved to join your party!

  11. Pingback: Creamy Fudge | familyrecipebooks

  12. I love Nutella but I don’t love all the sugar in it. What a great way to make it with so much less sugar. I need to look into the Paleo diet more. I definitely notice a difference in how I feel when I go a week without any sugar or starches and then have some on the weekends…wonder if it is related?

    • Hi, Jocelyn! Thanks for stopping by – I’m flattered because I absolutely love your blog! I’ve pinned SO many of your recipes. 🙂

      This homemade Nutella is way better for you than the real stuff and it’s just as tasty/addicting. I definitely think how you feel may be related to your intake of sugars/starches. If you’re interested in incorporating Paleo elements into your lifestyle, I recommend The Paleo Solution by Robb Wolf. It’s a great read about the diet/lifestyle and the benefits.

    • Haha, I know what you mean. I’m definitely guilty of just eating it by the spoonful. At least this version is better for you! Let me know how you like it. 🙂

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