Photo from Su Good Sweets
Last week, I used Su Good Sweets‘ recipe for homemade nutella. (I made the caramel base version.) I think I ate too much of the unfinished product as I went along, because when I was finally done, what I made tasted like nothing. I had fried my taste buds. I said Oh, well and threw it in the fridge. Later, after explaining to Eric that it probably wasn’t as good as “real” nutella but was better for you, he tasted it. He said he didn’t know what I was talking about and that it tasted a lot more similar than I let on. As we sat there with spoons eating little bites, I realized how amazing it was, and how much BETTER than nutella. Here are the main differences:
Ferrero brand Nutella’s list of ingredients, in order:
Sugar, Modified Palm Oil, Hazelnuts, Cocoa, Skim Milk, Reduced Minerals Whey (from Milk), Soy Lecithin: an emulsifier, and Vanillin: an artificial flavor.
Su Good Sweets’ recipe (from greatest amount to least):
Hazelnuts (2 c), sugar (1/2 c), cocoa powder, salt, and vanilla extract. ALL the fat comes from the nuts, making it good fat, and the amount of sugar doesn’t compare to Nutella, which has more sugar than hazelnuts (!).
This cocoa hazelnut butter is more expensive, but if you get a good deal on hazelnuts (for instance, in Oregon in season) it is well worth it to have a delicious treat that tastes like nutella but is about as good for you as peanut butter. I will make this again as soon as I find hazelnuts on sale. 
p.s. It’s heavenly as a dip for plain, raw pecans. Even Eric, who doesn’t like nuts, says so.
That looks wonderful, Brynna! I just may have to give it a try.