4-Ingredient Nutella (Vegan + GF)

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Bowl of our DIY vegan gluten-free Nutella made with simple ingredients

Confession: This one time, in college, I ate a half jar of Nutella…in one evening…after dinner…on Ritz crackers.

Oh, don’t act like I’m the only one with no self-control.

Roasting hazelnuts on a baking sheet for making homemade healthy nutella

This recipe is a reader request! I’m smitten with nut butters and shocked I haven’t attempted one with hazelnuts yet. Things had to change.

Origins of Nutella

It’s believed that nutella was invented in the 1920s by an Italian pastry chef named Pietro Ferrero. He thought of the idea when seeing factory workers going to work with tomato and cheese sandwiches. He knew a sweet, chocolatey hazelnut spread would be an inexpensive, popular alternative for spreading on sandwiches. And he was right!

The spread was originally called “Supercrema” but was changed to “Nutella” in the 1960s. Soon after that, it became wildly popular in Italy and later, throughout the world!

Rolling roasted hazelnuts in a towel to remove skins

How to Make Nutella

This recipe is simple requiring just 4 ingredients and 30 minutes start to finish.

It’s also delicious, vegan, gluten-free, and ridiculously close to the real thing. Win-win!

It all starts with the hazelnuts, roasted to warm up the natural oils and loosen the skins. Then blendy blend!

Blender showing steps for How to Make DIY Nutella

It all happens so fast.

The nuts turn into butter and then you add the melted chocolate and give it a whirl and WHOA – you have homemade Nutella on your hands!

The only thing left to do is figure out what to put it on…

Banana Bread
A spoon

The options…oh, the glorious options.

Bowl of our delicious homemade vegan Nutella

I think you guys are going to love this spread! It’s

Perfectly sweet
& Versatile

I tested this recipe two ways, knowing not everyone would want the melted-chocolate version. Although the melted chocolate yields a much creamier, superior Nutella, you can also substitute cacao or cocoa powder and sweeten it with maple syrup (see notes).

See the texture/color difference below. Either way, still delicious!

Two bowls of homemade nutella with different options for sweetening

If you try this recipe, let us know how it goes! Leave a comment and rate it.

And don’t forget to take a picture and tag it #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

Jar of our delicious homemade gluten-free vegan Nutella recipe

4-Ingredient Nutella (Vegan + GF)

Simple, 4-ingredient Nutella that’s vegan and gluten-free! Perfect for baked goods, pancakes, waffles, fruit, and more! Plus, options for both cacao and chocolate.
Author Minimalist Baker
Wooden stick in a jar of homemade Vegan Nutella
4.62 from 192 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 (2-Tbsp servings)
Course Dessert, Snack
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 weeks


  • 3 cups raw or roasted unsalted hazelnuts
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 2/3 cup dairy-free dark chocolate (chopped // we used Trader Joe's 72% Dark Chocolate // see notes for cacao version)


  • Preheat oven to 350 degrees F (176 C) and add hazelnuts to a baking sheet in a single layer. If raw, roast for a total of 12-15 minutes. If already roasted, roast for 8-10 minutes just to warm the natural oils and loosen the skins. This will make it easier to blend into butter.
  • Remove from oven and let cool slightly. Then transfer to a large kitchen towel and use your hands to roll the nuts around and remove most of the skins (see photo). You want to get as much as possible off because it yields a creamier Nutella. But it doesn’t have to be perfect!
  • Leaving excess skin behind, add hazelnuts to a food processor or high-speed blender (a high-speed blender yields best results). Blend on low until a butter is formed – about 8-10 minutes total – scraping down sides as needed.
  • In the meantime, heat the chocolate over a double boiler or in the microwave in 30 second increments. Set aside.
  • Once the hazelnut butter is creamy and smooth, add the vanilla and salt and blend well. Then add melted chocolate a little at a time and blend again until well incorporated. Taste and adjust seasonings as needed, adding more salt or vanilla if desired.
  • If your Nutella isn’t sweet enough, add stevia to taste, or 1-2 Tbsp maple syrup or agave (amount as original recipe is written). NOTE: Just know the more liquid sweetener you add the firmer/stiffer the Nutella will get, so add sparingly.
  • Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.



*If you don’t want to use melted chocolate, sub cocoa powder. Once the nut butter has formed, add 3 Tbsp cacao or unsweetened cocoa powder, vanilla, and sea salt and puree. Once incorporated, add 1-2 Tbsp maple syrup, agave, or honey if not vegan. Or – our preferred – coconut sugar to taste. PLEASE NOTE: The more liquid sweetener you add, the firmer/stiffer the Nutella seems to get. Blend until creamy and smooth.
*Recipe as written yields roughly 2 1/2 cups nutella spread.
*Nutrition information is a rough estimate.

Nutrition (1 of 20 servings)

Serving: 1 two-Tbsp servings Calories: 152 Carbohydrates: 5.6 g Protein: 3.5 g Fat: 14.4 g Saturated Fat: 2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 58 mg Fiber: 2.6 g Sugar: 2.3 g

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My Rating:

  1. Margo says

    What a great recipe! I was so excited to try it! My experience was this: if you do not have a Blendtec or Vitamix DO NOT waste expensive hazelnuts on this….it will not be creamy! ??? My Ninja did not cut it…nor my small food processor! Saving up for a REAL blender & will try this again! ?

    • Bob says

      I made it without a blender, i used powdered hazelnuts and made it creamy with a bit of almond milk. It was really good, although I’m sure it would have been way better with a blender ( I don’t have one either) Can’t wait to try out the recipe again when I get one :D

  2. Ptinutz says

    Finally made it and without my laziness with the skin, it would have been delicious but it is already great. I will definitely do it again.

  3. Leila says

    I can’t wait to try this but my husband is not a big hazelnut fan. Do you think the would work with almonds as well? Starting with raw and roasting them and then following your recipe? Thanks so much and I love all the recipes, especially the ones with the date caramel. Think I’m addicted.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I do! Just follow the recipe as instructed (only, no need to “shed the skins” because they won’t come off). Let me know how it goes!

  4. Francia says

    Hi Dana! I tried this, was good, but started to get moldy in 3 days! I left it on the counter (in a clean jar, obviously) thinking that the shelf life was about 2 weeks. Any idea of what went wrong?

    PD: Your chocolate hazelnut cake is my go-to-celebration cake. It is loved by everyone and nobody believes its vegan!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So odd. It sounds like the jar was a little wet before adding the nutella. Mind lasted for weeks! Glad you love that cake! I do as well ;D

  5. JJ says

    Oh my goodness is all I can say! My first experience with Nutella was while in Germany as an exchange student in ’96. Unfortunately I haven’t been able to enjoy it since due to lactose issues. I couldn’t wait for it to finish blending. It was love a first spoonful – I was taken right back to my host family’s house!! Thank you for this recipe, and the great memories it’s bringing back. ?

  6. Toni Massari says

    Awwwwww! :( I looked and looked, hoping to read the three magic words… COMPLETELY CALORIE-FREE! … or are those technically two words?)

    No luck :( Sounds good though! [slurp!]

  7. Sri says

    I made this today and just the heavenly smell of the hazelnuts grinding in the food processor was enough reward for the effort. It came out creamy and tasty. I added molten chocolate and it was just perfect. Then tragedy struck. The greedy me wanted a tad more sweetener and without reading your notes I added a spoon of agave. :(:( The whole thing became solid. hmmm.. have stored it in a glass jar to help me satisfy my sweet cravings after a meal. You know.. just scoop up a spoon of it and relish it as an aftermeal snack :D I am going to be extra careful for the next batch. Yes! i am going to ensure a constant supply of this at home :) Thanks Dana.

  8. Carol Ann says

    I’ve tried a couple of homemade Nutella recipes in my life (both vegan and non-vegan a few years ago) and this one is by far the winner! It’s just so simple and yet there is no compromise to make on the texture or the flavor (even the cost!) I personally used a little bit less salt than recommended and still find the salt a bit too present for my taste (but my girlfriend thinks it’s perfect like that)

    Thanks a lot!!!

  9. Lily says

    I wanted you to you know, a few websites have stolen your recipe without giving you credit AND without even bothering to name the ingredients. Eat That Vegan is one of them.

  10. Adam Waddy says

    Look delicious. Thank you for the recipe. I ‘ll add this dish on the menu in the party with my family on weekend.

  11. Sussan says

    When I was little I was absolutely obsessed with Nutella so I was soo exited when I saw this! Just made it and it exceeded all of my expectations! Thank you!!

  12. Henry says

    Thanks for sharing!!! When I was little I was absolutely obsessed with Nutella so I was soo exited when I saw this! Just made it and it exceeded all of my expectations!

  13. Drew says

    Sounds delicious. Nutella reminds me of home because we always had a jar of it in the house. Excited about sharing this recipe with our readers.

  14. Ho Fook Seng says

    I suggest using Stevia sweetener powder in lieu of maple syrup and the like to solve the problem of the mixture turning thicker … and thicker. Stevia is the best natural sweetener and does not have any harmful effect as the other sweetener does. Maybe you have to dissolve it in a little water (less the better) needed to dissolve it before using it. Try it and let us know by posting it here.

  15. Vladimir says

    Dear Dana,

    Thank you very much for this wonderful recipe. I wandered through the internet, trying to find a most acceptable (and easiest) way to make homemade hazelnut cream (Nutella). I had the idea to make a homemade DIY variant for some time, but when we picked the hazel tree, and cracked the nuts, me and my wife felt the need to try the recipe, at once.

    Although it was stated in the recipe that raw hazelnuts should be baked (roasted) for 12-15 minutes, I withdrew them from the oven sooner, since they begun to burn. The oven was set to 350°F (~170°C), but I think that just sometime over five minutes should have been enough, to make the nuts warm and easily peeled. My advice is to overlook the hazelnuts, and when ready to take them out.

    I made a third of the recipe measures. That was approx. to fill one jar of 400 g. The hazelnuts grind wonderfully, until a soft paste was made, although I used a hand blender. I used cocoa, but maybe melted chocolate is better, for a softer paste. To sweeten the mix I used honey. The color, the texture, just like the industrial Nutella. Fresh ingredients and no additives, that is the real thing. Only because the slightly over-baked hazelnuts, a specific taste was developed. Which doesn’t destroy the overall happiness.

  16. Hatti | isthisfood says

    Hi Dana,

    Thanks so much for these two fantastic recipes!

    I’m having a bit of a hazelnut phase at the moment and tried out both of your Nutella recipes. I wrote up my results on my blog, isthisfood –
    Thanks again! x

  17. Ayla says

    Omg… Lol… I just tried to make some of this without roasting first and all i got was hazlenut meal after like ten mins of blending :( so added some coconut oil to hopefully help the natural oil come out more and it didn’t work so now i’m basically left with hazlenut meal mixed with coconut oil and cacao hahaha not smooth at all but still tastes good :)

    Tip for other readers and noted for next time.. MAKE SURE YOU ROAST THEM FIRST!! x

  18. Barbara Dick says

    I made this a couple of times now and it’s amazing!
    The first time I tried using cacao nibs and the spread turned dry and powdery, so I wouldn’t recommend doing that.
    The second time it was absolutely perfect, I used dairy-free chocolate chips, and I used 2/3 hazelnuts and 1/3 other nuts (to make it a bit cheaper), it’s beautiful and delicious and tastes like Ferrero Rochers!
    Thanks Dana, I love all your recipes!

  19. Lauren says

    When I was little I was absolutely obsessed with Nutella so I was soo exited when I saw this! Just made it and it exceeded all of my expectations! Thank you!!

  20. Ann says

    Made this 2 days ago in my vitamix using 3 cups of roasted blanched hazelnuts,1 ts vanilla extract and 6 oz of enjoy life chocolate chips.Now ,the taste is good (a bit on the bitter side) but very runny.It is extremely smooth,but still runny after 2 days.I wonder what happened.Any ideas?

  21. Yvonne says

    Hi Dana,
    I have a reverse outcome – my nutella is dry & hard. Any idea what happened? I have been adding olive oil to it but still not helping :(

      • Nicole says

        I had the same problem. It almost smelled like it was cooking in the blender. I read through the comments and she recommends a processor over a blend. I will try one more time. I have been craving Nutella so bad and I don’t want to use it with all sugar and crappy ingredients. I would love to know of any suggestions from people who have tried it.

  22. Brooke says

    I used the cocoa recipe with a bit of agave. At first I had the too thick issue, but just by adding a little bit of liquid organic coconut oil it went right back to the perfect consistently. I also added a touch of cinnamon (I love cinnamon) for a delicious spin.

  23. Bethany says

    Made this today for the first time!! So yummy! My question- mine seems a bit runny, will it firm up or is there something I can do to firm it up. Thanks

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Runny is good! If you want it to firm up a bit, add a little maple syrup or cocoa powder. Good luck!

  24. Alexa says

    Loved this recipe!!

    For everyone who’s had trouble with it thickening/stiffening, etc. I found a solution for my case and hopefully it will work for you as well!

    My struggle: I added a small amount of maple syrup and it was fine. Then I added a bit more and suddenly completely changed texture, firming up into a big ball of dough! Impulsively, I added a bit of water to try to loosen it, but that caused a sudden phase separation and the hazelnut oil pooled at the bottom of the food processor below the ball of dough.

    What worked: I transferred everything (dough + oil) from the food processor to a saucepan on low to medium-low and added a small amount of almond milk and stirred….within a few minutes, the dough and oil and recombined and the whole thing became a smooth delicious butter that everyone loved!

    Sorry, I would give this 5/5 instead of 4/5 but there is some glitch with the computer and it won’t let me add the 5th star for some reason!

    -A Chemist

    • Sandy says

      Thank you, Thank you, Thank you for the info about adding almond milk to my large lump of chocolate/hazelnut cement. My first attempt at making homemade Nutella was a complete disaster. I almost fried my Vitamix by processing hazelnut meal, cocoa, chocolate chips, oil and agave syrup. I must have used too much agave as reviews said and ended up with a large solid mass which I couldn’t mix or stir. I was so sad as I really was looking forward to some great homemade Nutella. But, after putting it in a pan with a little bit of Almond Milk and warming it on low, Viola!! I was amazed as it started to come together and look like the picture. Next time I will not add as much agave. It tastes wonderful.

  25. Britt B. says

    Just made this and I’m in LOVE!! It tastes like the true Italian version of Nutella!! Doubting that this will last me very long haha!

  26. Maïna says

    I made the chocolate version, and it’s soooOooo good! It’s way more flavoury than the real one, i could eat an entire bowl of it!

  27. Barbara says

    I used the recipe loosely as I didn’t have dairy free chocolate so I used a bit of Theo’s dark chocolate and bittersweet chocolate. I also didn’t melt the chocolate – just blended along with the nuts – worked great. I didn’t do a great job of getting all of the skin off of the nuts (purchased already roasted), so to cover the bitterness I added 2-3 tablespoons of Coconut butter to the mix which I’m pleased to say removed all of the bitter notes! It turned out great!! My version is not as creamy as yours but we don’t care, we’re mainly looking for flavor and less yucky stuff, and this recipe provides both. The last homemade recipe I tried used confectioners sugar to sweeten – Chocolate is so much more awesome!! I will use my lazy version of your recipe going forward.

  28. Dewayne says

    Hi ! Nutella use to be my favorite thing to eat . I’ve found brands like Rawtella , but I don’t always have it on hand . So , I have a few questions . Does it taste like Nutella? Does it have the same consistency as Nutella ? I’m confused about step 7 , too . It says , “Transfer to a clean jar and store at room temperature for everyday use for 2-3 weeks or more.”. Does that mean I have to wait for 2-3 weeks to use it ? How long do I have to wait before using it ? Did you mean it lasts 2-3 weeks ? Thanks , for your time ! :)

    • Venita K Zahner says

      No, you don’t have to wait to eat it. It just means that it is safe to use, stored at regular room temp for 2-3 weeks.

  29. Isis says

    Thank you so much for this! You should share with all french people who will no longer eat the real thing because of the palm oil!
    We loved it! I joked at home that “that´s how nutella should taste like”, because… it´s the same, but better!

  30. Jyothi says

    Made this last night. Absolutely tastes like the original and minus all that unhealthy things that the original is known for. It was not as smooth(impatience) but love that it tastes spot on. Thank you.

  31. Marika says

    Mine is in the oven as I write and the smell is delicious… Though I had to swap the Nutella to something else since I’m allergic to practically all the nuts and seeds. But the one with chocolate, coconut and dates seems fine.

    I love your way of presenting your beautiful innovations. Keep up the good work!

    • Marika says

      Oops! This was actually meant to be in the Banana Bread section, which by the way turned out beautifully. Thank you for the recipe. Yummy! :)

  32. Iqra says

    do you think mixing the cocoa powder and honey or maple syrup first then adding it to the puree would make it less stiff?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Perhaps! Let me know if you give it a try! I still prefer the melted chocolate version :D

  33. Doro says

    Hej Dana, this just looks amazing, so I need to try, but I’m not having sugar at the moment, so I’ll go for the cacao version. Can you just help me with what’s meant by “puree” in the notes? Thanks (:

  34. Mary says

    I really like Nutella but have not eaten it in years, after checking the the ingredients very misleading and artificial flavor. So thanks I’ll give it a try. Looks easy enough

  35. julie says

    This was so good, it was gone in 4 days! And I made your Banana Nutella bread (delish!), and the Banana Nutella sandwiches. I didn’t even get to try the sandwiches, as my kids ate them up SO quickly! I can’t wait to try them this weekend!

    I ended up adding 1 Tbsp of maple syrup, but it made it ever so slightly too thick (as you warned). I need to make another batch. What do you think about adding coconut crystals to the melted chocolate instead of maple syrup in the food processor? Do you think it would solve the hardening issue?

  36. carly tedeski says

    help, I made this tonight and it’s not creamy in the slightest. I kept mixing and mixing in the food proc and its not right. I also couldn’t rub off the skins of the nuts. I did use cacao and I did add 2 tbs of agave which helped a tad but not enough..
    help I so wanted this to work.
    I did make your banana bread with my kids and we all gobbled it up

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      First, I’d say the cacao and agave is what made it thicker (as the photo recommends). Otherwise, perhaps you didn’t roast the nuts long enough? You really have to rub them get the skins off…

  37. suri says

    hi! i live in nutella slash faux nutella slash chocoloate spread land aka the holy land of Israel.
    however i dont like the hazelnut taste really- can i use a different nut? thanks!

  38. Stephanie says

    I made this on the weekend with great results. I’d never made any nut butter anything but it came together. I used the Ninja with the food processor attachment and made the melted chocolate version. I liked the flavor without adding any sweetner. It is creamy and runnier than jarred Nutella which I rather like. I layered it on toasted with natural PB for the perfect breakfast combo. So yummy.

  39. Kait says

    OMG Finally a vegan nutella recipe that doesn’t require raw hazelnuts*. Thank you thank you thank you!

    Must. try. asap.

    *The beau has a peanut allergy and only SOME of the nuts at Trader’s here in NYC are not processed in a facility that also processes peanuts. This includes the roasted, unsalted hazelnuts but not the raw ones. Weird but it don’t matter no more because you just gave me the solution!!! *dances*

  40. Camille Hardy says

    I need help! I halved the recipe which might be my problem, but I never got to the point of creamy hazelnut butter even after blending and scraping on low in my vitamix for nearly 30 minutes! It went from nut flour to a wet-ish sand texture and at that point I was at my wit’s end so I added the melted chocolate. They helped a little but it was still insanely thick so I ended up adding about 3 tablespoons in all of grape seed oil hoping that would loosen it up. It didn’t. Any tips for next time? If I turned the power up any higher than low, everything just flew off to the sides away from the blades. Help!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, halving was the issue. You need the amount of hazelnuts I recommend to make a butter unless you have a tiny food processor.

  41. Candida says

    HELP! I have tried making this twice, and failed both times to achieve a creamy consistency. I always get a chunky, hard texture (still delicious). When I blend the hazelnuts, I always get a floury texture. What am I doing wrong? Should I leave them longer in the oven? Remove all the skin?

    Thank you for the recipe and I hope you can help me!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      What kind of blender/processor are you using. I will say, if it’s a Ninja that’s probably the problem. Otherwise, were your hazelnuts fresh? That might’ve been the issue…

  42. Carina says

    Which blender did you use for this? Nut butters can be quite tricky for most food processors and blenders so I am wondering what you’re using here. Thanks in advance! :)

  43. Dave Nelson says

    WOW!! I can’t believe it, a healthy(er) Nutella? Can it be? After reading the reviews, I cant wait to try it this weekend!! I have had to avoid store bought because of the high sugar content, i cant wait to try this one. Thank you so much! d.

  44. Abby Sparrow says

    I made this today and the flavor is spot on! I loved Nutella when I was younger but all the added sugar and milk powder just don’t do it for me anymore. This is so amazing and I’m so glad I made it.

  45. Alana says

    I made this tonight, and it was gone in less than an hour. Haha, I have no self control.

    I left the skins on the hazelnuts and didn’t melt the chocolate, and it still turned out super creamy and delicious! I’ll definitely be making this again. I want to try it with a little bit of peppermint oil added next time.

    Yum! Thanks for the recipe!

  46. Leigh says

    Confession: I’m making this for a second time after finishing off the first batch in less than a month. I had some help, but seriously this was SO good. It got a bit tooooo hard though, so this time I’m blending it extra well and not adding as much maple syrup. Thanks for sharing xx

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ha! It is quite addictive, no? I have a couple recipes coming up that use this spread, so stay tuned!

  47. felicia | Dish by Dish says

    Dana! this looks….INCREDIBLE! I’ve been following your blog off and on… but the photography is always amazing, and the site super clean.

    Thinking of signing up for your Food Photography School to up my game! I want to push my food blog to the next level, and I think it’s necessary to invest in my skills to be able to do that! I’ve love for you to take a look at my blog if you have a free minute or so and tell me what can be done to better improve it!

    thank you!

    love from argentina!

  48. Suzanne says

    Hi! I just made this yesterday and the flavor is great! However, once I added the honey it got very dry, (like you mentioned might happen in the notes). I tried to continue to mix until it was creamy again, but that never happened. Is there anything I can add to make it creamy again? I used Cacao powder not chocolate bars. Thank you in advance and thank you for a great recipe! :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Unfortunately, there’s not much you can do to take it back to creaminess once it’s hardened, which is why I highly recommend using melted dark chocolate instead of cacao powder and to go light handed on the sweetener.

  49. Amber says

    I am a huge fan of yours and have made lots of your recipes and love them. I made this recipe for the first time tonight and screwed it up BIG time. Not only is it super stiff but it won’t stop oozing oil. :( Is it possible to blend the nuts too long? It was super oily before I added the chocolate. I thought the chocolate would change the consistency but that was not the case. Oh well. I may try this again in the future.

      • Kristen says

        Mine turned out this way. However, I used the cocoa powder version and mixed a small amount of honey that was recommended. Do you have any ideas how to fix this to make it creamy? Would adding oil help at this point? It’s a crumbily product now, but tastes nice! Any ideas?

  50. Elizabeth Martin says

    This is something i really needed! i love nutella and am an avid consumer… i also know it’s not that healthy lol
    this totally makes up for it with a ton of benefits, couldn’t ask for more! :)

  51. Dayna says

    This sounds like such a great idea to try out! I am always trying to make things from scratch also and want to cut out as many fillers & preservatives as possible. And whoever doesn’t admit to eating half a jar of nutella in one night… we know you did too!

  52. AlisonH says

    For what it’s worth: I learned while accidentally scrambling the order of steps once while making a hazelnut torte that when you’re grinding the hazelnuts in the food processor, they need to at least get to the powdery stage just before the butter stage before you add any liquid ingredient (egg, in that case) because liquid plus whole hazelnuts in the Cuisinart means you could easily fry the motor. After the hazelnuts are ground, mixing in liquid (melted chocolate in this case) is no big deal.

    I’ve made homemade Nutella and your recipe looks better than the one I was using.

  53. Glen says

    My indulgence is dipping pretzel sticks (the skinnier the better) in Nutella. Will have to try making it with melted dark chocolate — sounds so yummy!

  54. Lindsay Maxfield says

    I’ve never even tried Nutella because it seems like a toothache waiting to happen. But this recipe I could totally get into! By the way, you have so inspired me on my journey of healthy eating — and getting me to dive into the world of vegan cooking — that I nominated you for the One Lovely Blog award. Thank you for inspiring me and sharing such mouth-watering (and gorgeous looking) recipes, and for helping new bloggers like me get our passion out there.

  55. Johanna says

    i made this (the one with the dark chocolate) and it’s so good. it really is close to the real thing and it satisfies all my nutella/chocolate cravings. thanks for the recipe!

  56. Myrtice says

    OMG, you’ve just killed me with this heavenly perfect recipe. I am a monster when it comes to nutella. I’m going to make a raid for the ingredients to make this baby right now. Thanks for sharing dear.

  57. Harriet Emily says

    this looks UNBELIEVABLE! I can quite easily eat an entire jar of nut butter myself and this nutella looks like the next nut butter I’ll be indulging on. Thank you so much for such a delicious recipe! :)

  58. Sami says

    You are definitely not the only one with no self control. I’ve banned nutella from our house, but it’s also the homemade nut butter I make all of the time ( :

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      haha, a ban?! You get me. That’s pretty much what I have to do with any tempting foods. Sigh…

      • Sami says

        Haha, yep, a ban. At one point my boyfriend was still buying it and hiding it from me (at my own request) but that became unsustainable (our apartment was too small for good hiding spots)… Luckily I have a normal relationship with all other foods.

  59. Laura Olinger says

    I, too, indulged in Nutella on Ritz crackers in college. Lots of it. I think now I’ll indulge with this healthier homemade version.

  60. Besma says

    Hi Dana,

    This looks so great! I saw a recipe quite like this by Deliciously Ella, and sadly my food processor/blender is not up to scratch at the moment (I should really replace it). When I do, I’m definitely trying this!


  61. Lauren says

    I agree with a previous poster, who hasn’t eaten a jar of Nutella?
    This is also too dangerous for me, I really have little self control over hazelnuts and chocolate. But but if I invite people over and SHARE then I can pretend I have more self control than I really do ;)

  62. Sarah | Broma Bakery says

    Please, like we all haven’t eaten a half jar of nutella. No judgment here, girlfriend. Love the idea of a homemade version!

  63. Lesley says

    Oh, how lovely that I come upon this recipe today! I just received a pound of raw hazelnuts today from my step momma and I’ve been jumping, reading to turn them into something amazing!

  64. Ivy says

    So much nostalgia reading this recipe! Nutella and Ritz crackers was the go-to snack after a night out in college. Can’t wait to make this.

  65. J. Rocheleau says

    I just made this and it’s the first time I’m successful at but butter with a food processor!

    I was easy and fast!!

    Smooth as silk and tastes like Rawtella/Rawmio!!

    Excellent !!

    It won’t however last very long :)

  66. Wendy says

    Ohhh that sounds amazing! As someone who is allergic to eggs and intolerant to milk products, this is one thing I definitely need to try!

  67. J says

    Awesome! I actually was going to make this this weekend :) Great minds think alike. Have you tried sweetening it with dates? I saw a recipe for Nutella that included coconut oil and dates to sweeten.

      • George says

        I agree. Adding dates will thicken this to a batter consistency. But, that batter would be very close to an amazing brownie recipe made by Elavegan. I apologise for mentioning another blogger, but it’s the only other source I trust for recipes. And, for the record, date, nut-butter brownies with a vegan Nutella-ganache icing would be off-the-charts ! Just sayin’.

        PS – I work winters as a crepe chef on a ski resort crepe cart, and this vegan nutella will be very popular if mass production costs rival purchase of real Nutella (sadly, my boss buys mass quantities of the real junk). Regardless, it’ll be good for my conscience if I can phase out even a few servings of the real spread.

        Real Nutella is really unhealthy. Last year, Ferraro incresed the sugar content and reduced the amount of hazelnuts. It also contains whey, milk & soy. This industry is devastating to carbon sequestering and the overall health of our planet. Please never buy Nutella.

  68. Amanda (Wit & Whistle) says

    OMG. I lived on Nutella + Ritz Crackers in college. It’s the best combo. I had to give it up when I graduated to lose the love handles. ;) Can’t wait to try this recipe!

  69. Bhiravi says

    I love this recipe! Looking forward to making it. I’m in college, and a half a jar of this stuff would definitely be an acceptable dinner.

    I have to ask, what kind of blender do you have? And if it’s an expensive high-speed one, are there any lower-end models you would recommend? I don’t think my blender could handle this recipe, but I also can’t drop $200-400 on a new blender.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Understandable! I would actually recommend a food processor in that instance and Kitchenaid makes excellent models. You can even get smaller ones (3 cup models?) that are relatively affordable!

      • Bhiravi says

        That is such a great idea! I can’t believe I didn’t think of the food processor thing myself. I just checked out Kitchen Aid, and it seems that they make a 3.5 cup, 2-setting food processor that might be just what I need. Thank you for the suggestion. :)

  70. Abby says

    This is incredible, Dana! If only I had a nice food processor or blender… as soon as I get my hands on one I’m going to whip up a double batch of this amazing nutella. Love! <3

      • Eva says

        Hi Dana!

        Loving the website, the recipies and the amazing photos. Im changing the way we eat and learning food photography so this website is perfect for inspiration! ;)
        Im about to buy a food processor or a blender…. Not sure what to start with… Can you please advise? Id appreciate your advice so much. May I ask what you are using? Is it Vitamix? Which one do you recommend? How about the food processor? Im going to invest in a Hurom juicer too so that will do the nut milks and I have a cheaper blender that does smoothies but without nuts. However for nutella and various nut butters I need something that will make the end result smooth as my kids are still a bit picky when it comes to food.
        Thank you and please keep posting the tasty recipies and lovely photos.
        Iv just found your website… So not sure about what camera you are using may i ask? I have a nikon.. Pretty oldish:) will be upgrading and was thinking staying with nikon but everyone has canon around me…just interested what you take your beautiful pictures with…;)

  71. Troy S. says

    Thanks for these recipes. They are nicely put together and presented. I think I would prefer the style with the chocolate as I believe you said that way is creamier.

  72. Yeshe says

    This looks amazing!!

    Quick question, I’ve made peanut butter before that’s gone super stiff when there was too much honey added. Do you know why this happens?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      There’s something about the sweetener that causes it to seize up. My advice would be to buy a dark chocolate with a slightly lower % of cacao so it contains more sweetness. I believe mine was 75% cacao and it didn’t need any additional sweetness!

      • Barbara says

        Don’t know what the chemistry/physics is but this is what happens to turn sesame tahini into halva…sort of crystallizes into dreamy yumminess.

    • Christina says

      It’s along the same line as oil and water not mixing. The liquid causes the oil to seize up. To regain that creaminess I slowly drizzle a tablespoon of grapeseed oil as it blends.

      It also helps to reduce the amount of ingredients in the food processor so that the ingredients get more contact with the blade; 1 1/2 – 2 cups at a time seems to blend much better. When I make peanut butter I add maple syrup, honey and molasses for rich taste with mild sweetness. I have to divide my batch in half and it ends up super creamy and doesn’t separate!

  73. Amanda Winchester says

    This looks amazing :) I love that it’s vegan, I’ve been looking for nice and simple vegan recipes, this seems like the perfect place to start!

  74. Rosanna says

    Another winner in my book!.. I’ve always loved the smooth, chocolate-y taste of Nutella but cannot remember last time I bought it.. Wait no more.. I will make this one very soon!

  75. S Lauren | Modern Granola says

    Yum! This looks lovely! I would make a stuffed french toast with this spread…mmm. Thanks for the recipe!

        • Freya says

          I know this is a very old comment, but if your blender/mixer/etc. doesn’t grind up your nuts smooth enough, you can either use hazelnut flour (store-bought finely ground hazelnuts), though it can be harder to find, or you can buy a cheap coffee grinder to grind your nuts with :D !

  76. Anna says

    Did you say Nutella? Oh my goodness, Dana, this is one of my most favorite delicacies. My reaction to your confession: good for you! I’d do it too, but I have two kids in my house and would feel ashamed, otherwise… ;-) Well, I guess, I have an unplanned trip to the store today to buy some hazelnuts.

  77. Katrina @ Warm Vanilla Sugar says

    I can’t decide which version to make! Soooo both obviously need to happen immediately. I love this.

  78. CakePants says

    I don’t remember a specific instance, but I’m sure at one time or another I’ve eaten half a jar of Nutella in one day. I can’t wait to try this! Lactose intolerant people everywhere thank you for sharing this recipe :)

  79. Barbara says

    i think the better question is… Who DIDNT eat an entire jar of nutella in one sitting in college?

    Cant wait to try your version. Have a good weekend!