Homemade nutella

You may have heard. In case you haven’t, here it is:

Two mothers in the US took Nutella to court over false advertising and won their case — and got a $3.5 million payout.

About time, I say.

On the other hand, my version of Nutella is basically a chocolate nut butter (so it’s thicker than Nutella) with a touch of natural sweetness from some maple syrup. It’s healthy, delicious, vegan and gluten-free. Enjoy it, guilt-free.


nutella butterYou need a good quality food processor to make this — something that can turn nuts into nut butter without burning the motor!

Makes about 1 cup (if  this isn’t going to last long in your household, just double the amounts)

  • 1 cup hazelnuts, toasted with the skins rubbed off (as much as possible) 
  • 2–3 tbsp (30–45 mL) macadamia nut oil (or unscented coconut oil, melted)
  • 1.5 tbsp organic, fair trade cocoa 
  • 2–3 tbsp (30–45 ml) pure maple syrup 

In a food processor, blitz together the hazelnuts and 2 tablespoons of oil until it turns into nut butter. You may need to stop the processor couple of times, and scrape down the sides to get a nut butter consistency. Having a nut butter consistency is important, otherwise you won’t have a very spreadable ‘Nutella’. If it’s not quite there add another tablespoon of oil to help it along.

Then add the cocoa and maple syrup. Whizz together until everything is blended. If it’s too thick, add a touch more oil and/or maple syrup and process. (Note: This Nutella will be thicker than the store bought one).

Store in an airtight glass jar. It will keep for weeks in the fridge (if it lasts that long!).

17 thoughts on “Homemade nutella”

      1. My brother goes nuts (no pun intended) for nutella in all its processed glory. If I can’t convince him to give up nutella, at least I can make him a much healthier version, this is brilliant!

  1. YUM!! I found that if you add a couple spoonfuls of coconut oil it becomes a much more ‘spreadable’ consistency – you just have to take it out of the fridge and bring it back to room temperature before using it. My favourite is having it on multigrain toast with a ripe banana sliced on top. Also – I used raw cacao with excellent results, improving the healthiness even more!

    1. Thanks Jazzie, those tips are great!. Of course, play with the amount of oil so you get the consistency you like. I do prefer macadamia nut oil here, but also have suggested coconut oil, because macadamia oil can be pricey. Another option, in addition to the oil, is to sub a 1/4 of the hazelnuts with macadamia nuts, as they are more oily. I love raw cacao, but some can find it a bit potent and bitter. There’s no hard and fast rule to this nutella. As long as you have cocoa, hazelnuts and good quality oil, you’re ready to rock and roll 🙂

  2. LOVe this nutella. Just made it for the second time and tried blitzing the hazelnuts in the thermomix before adding the macadamia nut oil. once nuts were down to a much finer crumble I added the oil , mixed that thru and then followed recipe . It turned out much smoother and spreadable!

    I can’t stop eating this!

  3. Omg you legend! I made this last night and I have to say I was a little skeptical that it would match up to the sugar laden Nutella. Me and my whole family love it so much and we’ve declared we prefer it to the real deal!! I’m giving the recipe to all my friends, especially those who are trying to eat healthy but can’t quite give up Nutella! I may even be giving out little jars with presents! Thank you x

  4. I make a similar condiment… I take tahini, thin it with a bit of coconut oil, add a spoon of macca, and then carrob and honey to taste. The protein and the nutrients are second to none and if i make it thick enough I can roll it into balls and put in the fridge for truffles!

    Its really an amazing food! luv yours too!

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