Homemade Primal Nutella

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About the Author

Mark Sisson is the founder of Mark’s Daily Apple, godfather to the Primal food and lifestyle movement, and the New York Times bestselling author of The Keto Reset Diet. His latest book is Keto for Life, where he discusses how he combines the keto diet with a Primal lifestyle for optimal health and longevity. Mark is the author of numerous other books as well, including The Primal Blueprint, which was credited with turbocharging the growth of the primal/paleo movement back in 2009. After spending three decades researching and educating folks on why food is the key component to achieving and maintaining optimal wellness, Mark launched Primal Kitchen, a real-food company that creates Primal/paleo, keto, and Whole30-friendly kitchen staples.

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46 thoughts on “Homemade Primal Nutella”

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    1. Another way of making a primal type Nutella is by using raw cocoa powder, stevia extract and coconut milk.

  1. Ooh, I love this recipe. I bet it would taste great with Adam’s coconut pancakes.

  2. Great idea maba… i was wondering what i could eat this with… Great video.

  3. Oh my gosh! That looks so cool! Thanks!

    I LOVE these videos!
    Keep em coming.

  4. This is great. I LOVE Nutella. Seriously, if there is a heaven, Nutella, or a Primal equivalent is there.

  5. Looks delicious – and the primal nutella ain’t bad either.

    Some Groks have all the luck!

  6. Bet this would be great on apple slices, too. Must find some hazelnuts.

  7. you can ‘shuck’ nuts faster by rolling them over a cooling rack (usually used for cooling cookies after baking them). as long as the holes are smaller than the nuts. just take a handful or two and roll them between your hands and the rack and the skins fall down under the rack and the nuts are shucked!

  8. I get about 82% fat, 11% carbs and 7% protein with this recipe vs. 49%, 46%, 4% for nutella.

    A great recipe!! Thank you.

  9. yum! but i have a ? being newish to primal eating. what would be so terrible about using, say raw honey, asmall amount vs. stevia? i hate the weird fake taste of stevia. and is stevia actually harmless?

    1. Stevia is distilled from a sweet herb and, except for (in some varieties) a tiny tiny amount of vegetable oil or lactose from milk, there’s nothing else in it – more specifically, nothing chemical. The taste you likely don’t like is the licorice. But stevia has been used by primitive societies for years with no ill effects and I’m convinced that it is not only harmless, but is actually healthy. If you buy it, be sure to buy a brand that doesn’t add much to it.

      Most primal eaters tend to avoid sugar (including honey). My only problem with honey is that it does affect my insulin levels. So I use stevia. But if you don’t like the licorice taste of stevia, I’d suggest using agave instead of honey, just to avoid affecting your insulin levels; because, after all, you *are* trying to reprogram your genes, right?

      Anyone else have thoughts?

  10. i made this and it is so awesome!
    does it need to be refrigerated?

    1. Jacquelyn, I’ve kept mine in the cupboard for weeks and even months and it’s been fine. I think you’ll eat it all up before it even thinks about going bad.

  11. I just made this. I am a fan of stevia. I use it in my tea and don’t mind it at all. But in this recipe, I do not think it works. It is way too strong a flavor. It just overpowers the other flavors. I will make this again but next time I think agave syrup would be better. Thanks for the recipe.

  12. I have done this a few times now and have found even though it is a little less primal I take one 100g bar of 72% dark chocolate (any brand/preferably organic and fair trade) melt it down and mix it in with a bit of coconut oil and call it a day. This is my favorite so far and with the blendtec i am able to get it super smooth!

  13. If I am unable to get Stevia, how can I substitute in real sugar to the recipe to replace it? I know the “hardcore” on this site will bash me for wanting to use real sugar, but at least I’m not proposing anything like using grains or soy! I cannot get Stevia as I live in a country where it is not legal for sale.

    1. Joe – try using confectioner’s sugar. Because it’s softer, it’ll be easy to get it smoother. I suggest just adding one (1) tbsp at a time until it’s as sweet as you like it. Be sure to add the cocoa first and then the sugar. 🙂

  14. What about date syrup as the sweetener? That could be delicious as well.

    1. I’d be concerned about potential fructose content, but you can use what you like! 🙂

      As above, I suggest just adding one (1) tbsp at a time until it’s as sweet as you like it. Be sure to add the cocoa first and then the sweet.

  15. I joke with my girlfriend about how I’m not going to allow Nutella in our future household (well, at least she thinks I’m joking). She’s German, and we all know how Germans are addicted to Nutella. It’s great to have an alternative now. Thank YOU!! you will have probably saved my relationship! Hehe 😉

  16. Thank you thank you thank you! I miss my Nutella! I used to make a magic shell by adding a little coconut oil to thin it out and just drizzle it over ice cream. Now I can do that with this version and put it over the banana coconut ice cream I saw here somewhere (where are you?) Thanks!

  17. Is the cocoa powder sweetened or unsweetened?? How much of a difference does that make? I made it already with the unsweetened and its good, but I was wondering if sweetened was better!!??

  18. Hey there!! I LOVE the idea of a primal Nutella. I just made this recipe, though and it was SOOOOO super sweet we couldn’t eat it. What kind of stevia extract did you use? I wonder if mine is more concentrated? I think 1/2 tsp would have done it. We ended up adding 3 cups of other nuts and nut butters and still couldn’t eat it.

    1. I probably used a less concentrated stevia than the one you have.

      Use whatever the equivalent of three servings is, then add more if you need more. Try that and see if it works. 🙂

  19. Thanks for the super recipe. My daughter dropped what she was doing to watch the video! We’re off to the store tomorrow to get the ingredients and try it out! We live in the Netherlands where everyone eats Nutella on bread. Any other serving suggestions are welcome…although just a spoonful as a treat is probably wonderful too!

  20. Great idea. Here’s an easier solution that is nearly organic, made with all good stuff. Check out Justin’s Nut Butters – they make a delicious Chocolate Hazelnut Butter that is so much better than Nutella.
    (I am NOT affiliated with Justin’s. I just love this stuff and buy it regularly – all this company’s products rock!)
    Grok on!

  21. Just made it, looks like it worked out real nice. Gonna try it on coconut pancakes shortly… 🙂

  22. I happen to recognize that you shop at Trader Joe’s. I love that place. I think I know why some of the readers are having trouble with the Stevia measurement. In recent years, they have changed the content. It is likely that they are using 100% pure Stevia, which isn’t the same as what you used. They have changed the ingredients now to include more than Stevia in the bigger bottles because so many people struggled with the measurements in replacing sugar with the 100% pure formula. I prefer to use the liquid form myself. I find it easier to control the sweet taste, while avoiding the bitter aftertaste, by adding one drop at a time. Have to be sure which type you are using before ruining a whole recipe. Thank you for your recipe. I also make a homemade chocolate syrup that is a delicious substitution for Nutella when added to homemade nut butter.