Homemade Nutella




Introduction: Homemade Nutella

About: Former Instructables employee. Living in San Francisco amidst the fog. I love getting my hands dirty by taking on new projects, developing unique skills and learning fun facts.

This chocolate and hazelnut spread needs no introduction.

Step 1: Gather Ingredients

To make about 3 small jars, you will need:
  • 7 oz of hazelnuts
  • 1 can of sweetened condensed milk
  • 9 oz of dark chocolate
  • 1/2 cup of milk
Other materials:
  • food processor
  • pan
  • mixing bowl
  • spatula
  • double boiler
  • cans

Step 2: Roast Hazelnuts

On a medium flame, dry roast your hazelnuts for about 10-15 minutes. The nuts should smell toasty, not burnt.

Once done, set aside and let cool completely.

Step 3: Chop!

Place hazelnuts in food processor and pulse away. This step takes some time, but you'll be done once the hazelnuts have the texture of peanut butter.

Step 4: Melt Chocolate

In a double boiler, melt the chocolate until smooth and just melted. You can add a pinch of salt here if you wish. Remove from heat, and pour into a mixing bowl.

Add sweetened condensed milk and mix thoroughly. Mmm, just look at those sweet tasty swirls.

Step 5: Bring It All Together

Now pour your hazelnut butter into your chocolate mixture, and combine. You will have a very thick dough-like chocolate mixture. Add tiny pours of warm milk until you reach your desired consistency. 

Step 6: Done!

Take your Nutella through another round in the food processor if you wish, just to smooth things up a bit. Pour into your jar (or right into your mouth), and enjoy!

Pairs well with just about everything.



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70 Discussions


a possible alternative?

1 reply

You can make your own sweetened condensed milk that is lactose free. Using powdered non dairy milk or milk substitute. I posted it above, sorry.

To make your own sweetened condensed milk out of Almond Milk. https://www.instructables.com/id/Condensed-Almond-Milk/

You can make your own sweetened condensed milk. One recipe I found uses powdered non dairy milk. https://www.instructables.com/id/Homemade-Condensed-Milk/

In our local grocery store's bulk section, we have a grinder filled with organic hazelnuts and ss chocolate chips. Yes, fresh ground better-than-Nutella! I don't know the ratio, and due to the lack of added fats, you need to compensate when following a recipe that calls for Nutella. It's well worth the effort. I'll see if I can get that ratio and update this.

yum!!!! thanks for sharing

I saw this recipe on the internet.. what do you think of it (it is from Alicia Silverspoon's website.


I've been encouraging friends not to eat palm oil and products containing palm oil. So, made this in the ad breaks while watching the Olympics rhythmic gymnastics. I'm allergic to chocolate so can't vouch for the taste but it smells divine. Converted to metric as follows.200 grams of hazelnuts.I tin of condensed milk (Nestle, 395 grams). 255 grams of 70% cocoa dark chocolate. 2 tablespoons of milk. The hazelnuts (Sunsol brand) came in 100 gram packets, with skins on. I weighed the de-skinned hazelnuts - 191 grams - who would have thought those skins weighed 9 grams. I melted the chocolate in a large soup bowl at 160 watts power in the microwave in 2 minute lots. It took 3 lots of 2 minutes. On my microwave 160 watts is the second lowest setting (90, 160, 350, 500, 650, jet). After refrigeration some cocoa butter solidifies a little bit around the edges of the jar. I scalded the milk and sterilised the jar, but I'd still refrigerate the product. Sweet, sterilised milk will putrify in time - of course if you eat it within a day it may not have the chance to putrify!!

FYI.... for those interested :)
Sweetened Non Dairy Condensed Milk
First recipe:
2 Cans Pure Coconut Milk (Approximately 13.66 oz each)
½ c Agave Nectar
In sauce pan, combine coconut milk and agave. Warm mixture over medium-low heat until mix begins to bubble. Continue to cook over low heat, mixing continuously until sauce is reduced to half, is slightly golden and is the consistency of a light syrup. Cool to room temperature. Store refrigerated in glass jelly jar until ready to use. Makes approximately 1 ½-2 c

Second recipe:
• 3 cups Soy or Rice or Almond Milk
• ½ cup White Sugar (or evaporated cane sugar )
• Vanilla Extract
• Salt
Directions: Add the soy or rice milk and the sugar to a saucepan. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. Add a few drops of vanilla to taste, and a pinch of salt. Cool before using. May be stored in the refrigerator.

1 reply

If you want to make a non-dairy version, use soy creamer (double thick soymilk) in place of the condensed milk. If you can find it, maybe use a vanilla soy creamer - that has some sugar added. Use regular soy milk in place of the regular milk. I would recommend against using rice milk. That is VERY watery and doesn't have much in it aside from a little sugar while soy milk has proteins & fat and is similar to dairy milk.

If you ever get to travel in Asia (I'm thinking Indonesia and Thailand where I've been) there is a product there called Crumpies that is basically non-dairy Nutella.

Thank you for this Instructable - I've often thought of making my own (non-dairy) Nutella and now my excuses for delay are gone.

1 reply

Thanks, Handyjohn! That was indeed handy, as I was just wondering what to substitute for condensed cow milk... maybe coconut cream... hmm. Might go bad quickly, but could be delicious! In the Philippines and I think Vietnam, they make this taffy and dulce de leche type stuff out of sugar and coconut milk. Freaking divine!

As for the soy doubters out there, I think this recipe would be fine with soy. Here in Europe I have seen several brands of choco/hazelnut cream that do not contain dairy. (I haven't tried them, as they are three times the price).

Sugar is a very strong antimicrobial curing agent. It has been used for curing meat and other things, just like salt, for many thousands of years before refrigeration. The chocolate, and condensed milk have a pretty significant sugar content so I'm not saying it wont go bad if stored at room temp. But chances are you will eat it all before that would happen.

Keep in mind, this will thicken as it gets colder. If you plan to store it in the fridge, make it a little thinner in this step.

Oh this sounds soooooo good! I'm going to eventually try it and store it in the 'frig to be on the safe side...but waaaayyyy in the back where I can't see it and snitch some everytime I open the door!!!!