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Homemade Nutella. (Oh yes.)

By JulieVR |

homemade nutella, nutella recipesOK guys, here it is: a formula to make your very own Nutella, from scratch. There are a great many Nutella fans out there, myself included, but the first two ingredients on the label – sugar and modified palm oil – inspired me to make my own.

I had done it before, using hazelnuts and cocoa – but recently a friend tipped me off to Parisien David Lebovitz’s version, which he found in the Encyclopédie du Chocolat, and it was far closer to the real thing than any I had made before. Made with milk and powdered milk, the mixture is quite runny at first, but firms up in the fridge. The original recipe calls for straining, but I don’t mind the texture of ground hazelnuts – and like keeping the added fiber.

Homemade Nutella

The original recipe instructs to strain the spread at the very end, but I don’t mind a little nut texture in mine. Adapted from the Encyclopédie du Chocolat, by way of David Lebovitz.

1 1/2 cup whole hazelnuts
1 1/2 cups whole milk
3/4 cup powdered milk
1 Tbsp. mild-flavored honey
pinch salt
1 heaping cup chopped bittersweet or semisweet chocolate, or chips
1 scant cup chopped milk chocolate, or chips

On a rimmed baking sheet, toast the nuts in a 400ºF for 10 minutes, or until fragrant and their skins begin to pop. Transfer to a tea towel, gather into a bundle and rub together to remove as much of their skins as possible. While warm, transfer to the bowl of a food processor and blend until they go from finely ground to pasty and thick, like natural peanut butter.

Meanwhile, warm the milk, powdered milk, honey and salt in a small saucepan just until it starts to boil. Remove from heat. In a glass or stainless steel bowl set over a pan of simmering water (or in the microwave), melt the chocolates, stirring occasionally until smooth.

Add the melted chocolate to the ground nuts and continue to process the mixture, stopping to scrape down the sides of the bowl as necessary. Add the warm milk mixture and process until everything is well blended and as smooth as you can get it. Makes about 2 cups.


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About JulieVR



Julie Van Rosendaal is the author of five best-selling cookbooks, food editor of Parents Canada magazine, a CBC Radio columnist and a freelance writer. Her award-winning blog, Dinner with Julie documents life in her home kitchen in Canada with her husband and 7-year-old son. Read bio and latest posts → Read Julie's latest posts →

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55 thoughts on “Homemade Nutella. (Oh yes.)

  1. scribecalledsteff says:

    Hey! You don’t say how to store it. Room temperature? With the lack of oil, maybe in the fridge? Do tell, ‘cos I know mine would stick around a while. Thanks!

  2. Kristi or Thebookfaery says:

    That looks delicious. I’ve made my own peanut butter before. I have a friend who is a bee keeper and he has the most wonderful honey and I’m eager to try this.
    Thanks for sharing!

  3. Cheryl F says:

    Thank you! I’ve seen so many great Nutella recipes, but I’ve never been able to bring myself to buy it because of the above mentioned ingredients. I’ll be making this on the weekend!

  4. Amy says:

    How would I adjust this if I want to leave out the hazelnuts and just have the chocolate? I would love to have a choclate spread but I don’t like nuts. Hmmm…maybe I could substitute peanuts….

  5. JulieVR says:

    Yes, you could definitely substitute peanuts! Yum!

  6. bev says:

    Since you posted real hot chocolate, I have never bought the quick stuff, and now I will make this real hazelnut chocolate spread! Thanks so much for the help!!

  7. glowfood says:

    Sounds good, who doesn’t love nutella! I have recently made a vegan raw version. If you have a vitamix blender it is easy because you can really pulverize the nuts to make butter… but I didn’t write down the amounts…
    raw hazelnuts, raw cocoa powder, agave nectar or raw honey, sea salt, melted coconut oil (slightly warmed just to liquefy). Blend in high speed blender (vita mix) and use the plunger thing to push the nuts into the blade. I suppose you can add some raw nut milk to make it milkier, or just some water.
    It gets hard in the fridge but melts on toast!


  8. pietra says:

    I just used Hazelnut butter and went from there. Smooth as a…

  9. Carol SB says:

    Pietra, I was thinking the same thing- I just love hazelnut butter (get it from the farmers’ market, here) . It’s not that I’m lazy: I’m efficient! Glad you tried it out first.
    And now I’m wondering about combining two of you guys’ ideas.
    Amy suggested, and Julie VR confirmed, you could use peanuts.
    Are you thinkin’ what I’m thinkin’? Because a spreadable peanut butter cup could be a very bad thing to find out about.
    Hmm, the only thing not in my pantry is the powdered milk; a quick run to the store might be in order…
    -Carol SB

  10. Amy says:

    Is there any way to make this non-dairy? I could substitute the milk with nut milk I assume, but what about the powdered milk?

  11. JulieVR says:

    Stay tuned for a non-dairy Nutella follow up post!

  12. Barb says:

    Glad to see a healthier version out in print finally. I’m not that inventive myself but I can totally reproduce from a recipe! Thanks again, Julie!

  13. Robyn In Mountain says:

    Brilliant! So nice to see healthier ingredients. Thanks, Julie!

  14. Couldn't Be Parve says:

    This recipe looks great! I am going to make a dairy free version tomorrow. In response to Amy’s question, there is powdered soy and rice milk that should work great in place of the dairy.

  15. wintersweet says:

    Gorgeous! I currently buy Loacker rather than Nutella, because Loacker doesn’t have palm oil or trans fats, but when I get a food processor, I’ll definitely try this!

  16. JulieVR says:

    Store it in the fridge – it should stay spreadable! Dairy free version to come!

  17. Andrea says:

    If I took Carol’s idea and added peanut butter instead of hazelnut butter, how much would I add? Would I need to take out any of the liquid or could I simply substitute 1 1/2 cups of peanut butter for the hazelnuts?

  18. JulieVR says:

    I think Carol was talking about subbing peanuts for hazelnuts – I’d try replacing an equal amount.

  19. liz says:

    sounds so yummy

  20. amber says:

    One ingredient that also was a bummer for me in Nutella was the artificial flavor, vanillin. I am really looking forward to making this version and enjoying my sweet treat a little healthier. Thanks!

  21. Abdo says:

    looks good but in term of helathier it’s not. After calculating the calorie it came to around 120 cal per TBSP vs 100 per TBSP for nuettella.

    But homemade always taste better!!!

  22. taty says:

    Thanks God, I’m Italian and so I can go to the supermarket and buy a BIG Nutella jar everytime I want!!!!! ;DDDD I love it! Don’t forget the secret ingredient (Nutella is as mysterious as Coke, more or less)! ;DDD
    have fun!

  23. Meme says:

    Why the powdered milk? To me, it always has an “off” taste – is it necessary for the consistency?

  24. Kim Button says:

    Is the powdered milk instant or non-instant?

  25. Eileen says:

    How long is the shelf life on this nutella?

  26. Kaitlyn says:

    Think the whole milk could be substituted for almond milk??

  27. Jessica says:

    Do you happen to know the nutrition facts, specifically calories, for this version? Thank you!

  28. Caron says:

    nut allergy in the family here. Do you think I could use sunbutter (made from sunflower seeds) instead of the ground up hazelnuts? Thanks!

  29. Nick says:

    Since there is milk in this, what is the shelf life?

  30. Erin says:

    I tried this recipe today and it came out like soup. :( Are you sure that it’s 1.5 cups of milk?

  31. Barbie says:

    this recipe did not work! don’t waste your time! i was so disappointed after all that hard work. mine was way too liquidy (like soup!) and i followed the recipe exact. can’t figure out what i did wrong but will never be making this again.

  32. Beverley M says:

    Barbie did you put it in the fridge? It says “Made with milk and powdered milk, the mixture is quite runny at first, but firms up in the fridge.”

  33. Alef Bet Jewelry says:

    Could you buy already ground up almonds perhaps?

  34. Ashleysh22 says:

    two questions – does it actually have less sugar than regular nutella? and how long will it last?

  35. Beverley M says:

    I just finished making this. I had a block of Callebeau chocolate I wanted to use up, so I weighed and measured 1 cup of chocolate chips (225g) and therefore used my entire 500 g block of chocolate.

    This did NOT come out to 2 cups — I only have a 2 cup food processor so I knew for sure it made more than claimed! I ended up with just shy of FOUR cups. Oh darn.

  36. Beverley M says:

    PS Yum :)

  37. Suzanne says:

    I made this and it came out thinner than expected even after refrigerating for 8 hours. I admit, I used 2 c hazelnuts and 1 1/4 c chips with 3 Tbsp cocoa powder to try making up for fewer chips. Next time, I’ll use no more than 1 c milk (like a thicker result) and maybe even use 1/2n1/2 rather than the milk w/ powdered milk. I assume homemade almond milk (unfiltered) would be fantastic in this. This is a super base recipe and I like tinkering with recipes anyway.

  38. Carolyn B says:

    Has anyone tried using skim milk or unsweetened almond milk? Any success? I’d like to try it but without using whole milk.

  39. Pooks says:

    Quick question…do you know what function the powdered milk performs in this recipe? Does it act as a thickener? The reason I’m wondering is that I do a lot of vegan and non-dairy cooking. Usually it’s pretty easy to convert recipes, but I’m wondering what I would need to substitute for the milk powder. Thanks!

  40. Rich says:

    Uhhhh???? Waaay to much work! Ill take my chances at diabetes and buy two big jars at Costco for 7 bucks….. Good luck peeps with too much time on ur hand’s.

  41. Olga says:

    Thought of you when I saw this Nutella recipe!

  42. Barbara says:

    does anyone have the NI for this. I love nutella but to much sugar.
    love to try this.

  43. Brooke says:

    Does anyone know a good place to purchase hazelnuts?

  44. Karen says:

    Please help!!! Just made it and its so runny!!! It had been in refridge for 7 hours… How can I make it firmer or thicker??? Let me know!!!

  45. Rona Cooper says:

    We have hazelnut trees and lots of nuts. My husband is always crying out for Hazelnut butter. Do you have a recipe for that? without the chocolate that is!

  46. Gina D says:

    Can this be made with low fat milk or skim milk instead of whole milk?

  47. de cox says:

    I made this yesterday, and thought it only said 1 cup of chocolate..can I reheat today.and add the other chocolate?.also it will have to make more than 2 cups if it has all the ingredients in it…thanks!

  48. Olive says:

    I can’t wait to try this.. Thank you for sharing.

  49. Maya says:

    I hate whole milk, and I didnt want to waste any extra, so I used 1cup of heavy cream and 1/2 cup of 1% and it turned out perfectly. Also, The only hazelnuts I could find already had their skins off so I only toasted them for about 3-5 min (golden brown) then tossed them in the food processor. I am extremely impressed. I love hazelnuts and you can really taste the delicious roasted flavor, something actual Nutella always leaves me wishing for.

  50. Sara says:

    there must be a way of doing this without powdered milk…have you read the ingredients in that? Not healthy at all!

  51. Pat G. says:

    I’m a little puzzled…while I realize processing the hazelnuts reduces the measure, and melting chocolate also reduces volume somewhat, the amount of choco-nut spread is four cups.

    My first batch is still warm, so it is safe to assume it will thicken. I used four squares each of unsweetened chocolate and semi-sweet chocolate, and a generous tablespoon of honey. I like the dark chocolate taste, but suspect my grandchildren will want a sweeter product.

    I am grateful for the recipe, and will use it again, but I think I’ll increase the ratio of nuts:chocolate.

  52. Pat G. says:

    Now that the spread has cooled, the flavour is just fine. I didn’t have whole milk, so used 2% and it turned out wonderfully creamy and rich.

  53. Rachel says:

    Anyway to make this dairy free?

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