How to Make Homemade Nutella

Added on by Caroline Zhang.

Yes! You can make Nutella at home! And it's so easy! This is both wonderful and very, very, ominous.

Happy World Nutella Day! Yes, there is such a thing, and yes, it's today, and YES, you now have our permission to gorge yourself on this glorious homemade Nutella!

Okay, that was a lot of exclamation points.

For this recipe, you basically first make a nut butter, and then add oil, sweetening, and chocolate, giving you this lovely, chocolate-y spread we all know and love.

I actually made this Nutella with almonds, instead of hazelnuts because...well, that was what I had on hand. They both taste good! Or, if you're feeling


adventurous, you could do a mixture of almonds and hazelnuts (:

I love that you can control the sweetness and intensity of the chocolate for this recipe. If you want a strong dark chocolate flavor use more dark chocolate, and if you want something more milk, use more milk chocolate.

Quick, easy, and can be made in 15 minutes flat! Enjoy this, everyone!



And many thanks to 

Ms Adventures in Italy


Bleeding Espresso

 for hosting 

World Nutella Day


Click for the printable Homemade Nutella Recipe.

Homemade Nutella

Yields: about 1 cup


1 cup hazelnuts, or almonds (or some combination of both), toasted

2 tablespoons mild-tasting vegetable oil

2 tablespoons cocoa powder

2 ounces dark chocolate, chopped

2 ounces milk chocolate, chopped

⅓ cup milk

2 tablespoons honey, or to taste


  1. Grind nuts in a food processor, set on HIGH, until you get a smooth nut butter, about 3 minutes. (It’ll look kind of like peanut butter).
  2. Add the oil and cocoa powder, and mix it in the food processor.
  3. Heat milk and the dark and milk chocolates in a heatproof bowl over simmering water, stirring constantly, until smooth. Let cool slightly.
  4. Pour the chocolate mixture in the food processor as well, and mix.
  5. Mix in the honey, adding more or less to your preference.
  6. Put the nutella in a clean jar, and you’re done! Store in the refrigerator. It’ll keep for up to a week.