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Homemade Maple Syrup Nutella

Published on 29 Jan 2014 |
2 Comments

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In 2014, I had the pleasure and privilege of collaborating on chocolate maker Geneviève Grandbois’ opus on chocolate. One of the recipes featured in the book, the all-organic maple syrup Nutella, has since become a staple in our home. While homemade Nutella recipes abound, especially in the wake of media “outing” the nutritional value of ingredients in commercial Nutella, few feature one of Québec’s and Canada’s iconic product: pure maple syrup.

So, with the gracious approval of Geneviève, here’s the Nutella from her book. Ready in 5 minutes or less, it’s both healthy, indulgent and easy enough to make that my 7 year-old has the recipe down pat, with barely any supervision. Enjoy!

Excerpted from:

chocolat

    • Prep Time
    • Minutes
    • Yield
    • 12
Homemade Nutella with Maple Syrup

Ingredients

  • 250 g/1 container hazelnut butter, preferably organic (I use Nuts to You as recommended by Geneviève)
  • Small pinch of salt
  • 250 mL (1 cup) maple syrup
  • Few drops of good vanilla extract
  • 45 mL (3 Tbsp) cocoa powder

Instructions

  • 1. Pour the whole jar of hazelnut butter into the food processor and mix a few seconds to blend in the oil. Add salt and pulse a few seconds more.
  • 2. Add remaining ingredients and mix until smooth and blended, around 30 seconds or so. Pour into a Mason jar (or use 1-2 empty jars of Nuts to You you’ve kept aside).
  • 3. Spread generously and eat with both gusto and a clear conscience. Share Related Posts: Chocolate Fondant with Warm Date-Almond Milk En construction My top 10 ingredients to cook with Best Addresses: Pied de cochon Sugar Shack Montreal brunches: BarBounya Restaurant Auberge Saint-Gabriel, best children recipes, chocolate history, chocolate recipes, cocoa culture, cocoa transformation, coffee, cooking with children, Danny St-Pierre, Éditions de l'homme, Eric Gonzales, étonnante aventure du cacao, Gabrielle Hiller-Rivard, Geneviève Grandbois, hazelnut butter, homemade Nutella recipe, Labo culinaire, maple syrup, Marc-André Royal, Michelle Marek, nutella, pairings with chocolate, Passion Chocolat, Pied de cochon, Pied de cochon Sugar Shack, raw cocoa, restaurant Auguste, restaurant Le St-Urbain, tea, wine No comments yet. Leave a Reply Logged in as Lynne. Log out? Comment Search Recent articles 1erservice Carrot Velouté with Dates This easy and oh-so-tasty starter was served at a lunch... beurredatets Lamb Chops with Date Butter Here’s another recipe in the Medjool Date series started here,... montagechoco10 Chocolate Fondant with Warm Date-Almond Milk In 2014, I was invited at a media lunch organized... French_chef En construction Thank you for dropping by! Please note... Tags Advertising chicken cilantro contest cookbook cookbooks Cooking Italy cooking with dates Coup de Pouce cream curry Danny St-Pierre family outing family recipe feta food French copywriting Geneviève Grandbois Giovanni Apollo Jérôme Ferrer Laurentians Les recettes secrètes de nos mères Louise Gagnon magazine maple syrup Marcella Hazan Medjool dates Montreal Natrel Old Montreal olive oil pasta Procter & Gamble québec recipe Recipes review SAQ soup Stefano Faita tomatoes TV vegetables website À la bonne franquette

Instructions

  • 1. Pour the whole jar of hazelnut butter into the food processor and mix a few seconds to blend in the oil. Add salt and pulse a few seconds more.
  • 2. Add remaining ingredients and mix until smooth and blended, around 30 seconds or so. Pour into a Mason jar (or use 1-2 empty jars of Nuts to You you’ve kept aside).
  • 3. Spread generously and eat with both gusto and a clear conscience. Share Related Posts: Chocolate Fondant with Warm Date-Almond Milk En construction My top 10 ingredients to cook with Best Addresses: Pied de cochon Sugar Shack Montreal brunches: BarBounya Restaurant Auberge Saint-Gabriel, best children recipes, chocolate history, chocolate recipes, cocoa culture, cocoa transformation, coffee, cooking with children, Danny St-Pierre, Éditions de l'homme, Eric Gonzales, étonnante aventure du cacao, Gabrielle Hiller-Rivard, Geneviève Grandbois, hazelnut butter, homemade Nutella recipe, Labo culinaire, maple syrup, Marc-André Royal, Michelle Marek, nutella, pairings with chocolate, Passion Chocolat, Pied de cochon, Pied de cochon Sugar Shack, raw cocoa, restaurant Auguste, restaurant Le St-Urbain, tea, wine No comments yet. Leave a Reply Logged in as Lynne. Log out? Comment Search Recent articles 1erservice Carrot Velouté with Dates This easy and oh-so-tasty starter was served at a lunch... beurredatets Lamb Chops with Date Butter Here’s another recipe in the Medjool Date series started here,... montagechoco10 Chocolate Fondant with Warm Date-Almond Milk In 2014, I was invited at a media lunch organized... French_chef En construction Thank you for dropping by! Please note... Tags Advertising chicken cilantro contest cookbook cookbooks Cooking Italy cooking with dates Coup de Pouce cream curry Danny St-Pierre family outing family recipe feta food French copywriting Geneviève Grandbois Giovanni Apollo Jérôme Ferrer Laurentians Les recettes secrètes de nos mères Louise Gagnon magazine maple syrup Marcella Hazan Medjool dates Montreal Natrel Old Montreal olive oil pasta Procter & Gamble québec recipe Recipes review SAQ soup Stefano Faita tomatoes TV vegetables website À la bonne franquette

2 Responses to Homemade Maple Syrup Nutella

  1. Sylvie Ribeaud 18 Jul 2025 at 7:09 pm #

    Bonjour, étant donné mes allergies aux noisettes, amandes, etc., comment pourrais-je adapter la recette de Nutella avec du sirop d’érable ?

    Reply
    • Lynne 19 Jul 2025 at 12:41 pm #

      Bonjour, je ne suis pas chef 😉 et je connais mal les allergies, donc je ne voudrais pas vous induire en erreur. Mais je sais qu’il existe des beurres de graine, style tournesol, sans noix (à vérifier impérativement sur l’emballage, bien sûr). Il faudrait sûrement faire des tests pour en arriver à un goût similaire, mais c’est un beau défi si vous aimez jouer dans la cuisine autant que moi. Bonne chance!

      Reply

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