Nutella is one of my very favorite things in the whole world. I first had some when working at a little French cafe in Occoquan, VA (RIP Cafe Rochambeau), where they served Nutella and jelly to kids instead of peanut butter and jelly. It was love at first sight:

*choir of angels singing*

So I was thrilled when I found this recipe and even more thrilled when it turned out to be good. Thank you and God bless you, Gillian Fritzsche.

This is delicious with fruit and whipped cream, and really decadent spread on a coconut pancake instead of maple syrup.

Without further ado:

Primal Nutella


8 oz. hazelnuts, roasted and shelled

3 T. cocoa

1 T. stevia extract

Coconut oil


Spread the hazelnuts evenly in a shallow pan. Roast for 10 minutes in a preheated 350 degree oven. Let cool for at least one hour, preferably four to eight hours. Shell the hazelnuts and add to food processor bowl. Process on high for 3-5 minutes or until the mixture resembles cookie dough. Add the stevia and cocoa and process until blended. Add the coconut oil gradually, 1 teaspoon or tablespoon at a time, until it is the consistency of a spread. Store refrigerated.


The first time I made this I had not yet tried cooking with stevia, and it was kind of bitter plain, so I went non-primal and added 1/4 cup of powdered sugar to it. If you are looking for a more natural nutella recipe, this is also a good option.

Here is a video of Gillian herself making this recipe: Gillian’s Nutella Video