Have you seen the Nutella commercials on TV?

What a joke.

They try to advertise it as something that is healthy because it’s made with non fat milk. And because it’s healthy your kids should TOTALLY spread it on their toast for breakfast. No wonder our country has an obesity and diabetic epidemic.

Now, I do love me some Nutella, LOVE it. I know it’s a treat, not a healthy snack though.. But is there a way to make it less bad for me? There must be…

I never bothered to look at homemade Nutella recipes because I just assumed it would be too hard, or have an ingredient list 2 miles long. My how stupid I was. Last week I finally googld homemade Nutella and looked at a ton of different blogs to see their method. After all the browsing I came up with my own recipe/method. It’s super simple and pretty much fool proof.

No, this doesn’t taste like Nutella from a jar, it’s better! It tastes like hazelnuts and chocolate, no other random ingredients.

1 1/2 cups raw hazelnuts
3 tbsp vegetable oil
1/4 cup cocoa powder
1/4 cup powdered sugar

Toast the hazelnuts in a pan over medium heat. Toss them every few seconds so they cook evenly. Watch them closely so they don’t burn. Toasting takes about 5-10 minutes depending on what kind of pan you have and how high you turn on the heat.

Dump the toasted hazelnuts onto a clean kitchen towel and let them cool. Once they are cooled use the towel to rub off the shells of the hazelnuts. That towel just makes it easier to peel the shells off them doing it with your bare hands.

Pulse the shelled hazelnuts in a food processor for about 5 minutes, until it starts to turn into the consistency of dry peanut butter. Then add the cocoa powder, powdered sugar and oil. Puree until blended and fine.

Store in an airtight container at room temperature for up to a week.

*the amount of oil, sugar and cocoa is just a taste preference, use more or less for your own taste.

Now what to use the Nutella on? Toast for breakfast, sure, why not, afterall the commercials tell me too. But let’s get more creative then that!


Nutella Banana Turnovers
Nutella (about 2 tsp per turnover)
1 banana, sliced about 1/4 inch thick
Puff Pastry (1 sheet makes 9 small turnovers)
1 egg per sheet of puff pastry, mix each egg with 1 tbsp water for the wash
sprinkling sugar

Preheat oven to 400 degrees. Cut each pastry sheets into 9 equal pieces.

Place 2 tsp of Nutella and 1 slice of banana in the center of each pastry sheet square.

Brush the edges of the puff pastry squares with egg wash mixture. Fold each pastry piece into a triangle. Press edges with a fork to seal.

Place triangles onto a greased or lined baking. Space the triangles about 1 inch apart. Lightly brush the tops of each turnover with egg wash mixture and sprinkle with sugar.

Bake for about 12-15 minutes until they’re golden brown. Allow to cool slightly and DIG IN!

*Store in an airtight container for up to 2 days.