(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The commercial version of this wildly popular chocolate-hazelnut spread (a classic combination in Italy known as gianduia or gianduja) is a bit too sweet for my taste, and also includes milk ingredients and not-so-healthy palm oil. So for vegans or the lactose-intolerant, this richer, darker homemade version is a great alternative. Toasting the hazelnuts really brings out their warm, nutty flavor.

The spread might be a bit thin when first made, but will firm up after chilling in the refrigerator for a few hours.

In Italy, this is considered a breakfast staple, spread on slices of toast. It's also wonderful for dipping fruit, or in crepes or on pancakes with sliced fresh bananas and/or strawberries. I'm sure you won't have trouble coming up with ways to eat it, but here are a few ideas of ways to use your homemade Nutella:

Nutella Truffles:

You can use a small melon baller to scoop the chilled spread, form it into small balls and roll the balls in cocoa powder or dip them in melted chocolate to make super-easy Nutella truffles!

Nutella Cake or Cupcake Frosting (this would also be great on banana muffins!):

Beat 1/2 cup homemade Nutella, 3 TB softened butter, 3/4 cup powdered sugar, and 2 TB heavy cream together until smooth and fluffy.