Homemade Nutella

Homemade nutella pancake

We never had Nutella in the house when I was growing up, as my mum thought it was too unhealthy. After reading the label recently I agree with her, however I lived on it a few years ago when I was volunteering overseas. We would buy huge tubs of chocolate spread, and our favourite way to eat it was spread on a tortilla, topped with banana, rolled up and toasted in a sandwich press. Yum!

I was having a real craving for Nutella the other day, and since we have a fancy food processor now, I thought I would give making it myself a go. I had a few hazelnuts in the freezer, but not enough, so I decided to use cashews as well. Most of the recipes I found used a lot of sugar and oil, so I tried using only a small amount of coconut oil and maple syrup for sweetness.

Homemade nutella too thick

Unfortunately my first attempt ended up more solid than I would have liked, it would have been a good consistency to roll into truffles, but I wanted something I could spread on bread or eat on pancakes. Instead of thinning it out with more oil, I decided to use almond milk, in keeping with the nut theme. Unfortunately I added too much, and ended up with a runny chocolate sauce. I then had to thicken it with some icing sugar and cocoa powder, and finally ended up with a consistency that was close to the real thing.


1 cup nuts (I used 1/4 cup hazelnuts and 3/4 cup cashews, but use all hazelnuts if you have them. Or feel free to experiment with other nuts.)

1/4 cup cocoa powder

1 tbsp maple syrup

1 tbsp coconut oil

1-2 tbsp almond milk (or any kind of milk)

1 tbsp icing (powdered) sugar (optional)

nutella roasting hazelnuts


If using hazelnuts, heat the oven to 200C (400F) and lay the hazelnuts on a tray and toast them for 5-10 minutes. Remove them from the oven and leave to cool, then rub them to remove the skins. It doesn’t matter if there are some stubborn skins, but if you want to you can use this method to make sure every bit is gone. I didn’t roast the cashews, just used them raw.

homemade nutella cashews

Process the nuts in the food processor until they form a smooth butter (this took around 5 minutes in my food processor).

ingredients homemade nutella

Add the rest of the ingredients and process until smooth. If the mixture is too thick, add more milk slowly. If the mixture is too runny, add some more cocoa powder and icing (powdered) sugar. I like my chocolate dark and bitter, so if the nutella is not sweet enough for you add extra maple syrup or icing sugar to taste.

Enjoy on pancakes, tortillas or just straight out of the jar 🙂

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  1. If I decide to try this, I will have to get more cocoa powder. I just used up a tin that was probably 15 years old. Luckily, the bread turned out just fine. Thanks for reporting all of your hits and misses. It helps a lot when you’re trying a new recipe.

    • Really? I always have it on hand to use in chocolatey recipes (because I never have chocolate in the house for long!). I did find some other recipes that used chocolate online. I agree, I like it when bloggers post things that went wrong so that I can avoid that too 🙂

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