DIY Nutella: Dairy Free, Gluten Free, Vegan, and Kosher

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It’s a Summer Friday, so let’s kick back and relax with some foodblogging. Today, we’re going to make a DIY Nutella, but one that’s marginally better for you. I say marginally because I don’t want you thinking it’s some kind of health food. It’s not. For reference, here are the official product’s ingredients:

Ingredients: sugar, palm oil, hazelnuts, cocoa, skim milk, whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor.

There’s more sugar and oil in Nutella than there are hazelnuts, which is odd, because it’s a hazelnut spread.

So, what will you need to make your own Nutella-like chocolate hazelnut spread?


  • 8 ounces of hazelnuts, raw
  • 4 ounces of sugar, powdered (approximately 1 cup)
  • 1.4 ounces of cocoa powder, Dutch process (approximately 1/3 cup)
  • 1-4 tablespoons of the vegetable oil of your choice (olive, canola, etc.)
  • 1/4 teaspoon of salt
  • 1 tablespoon of pure vanilla extract


  • A high-speed blender (I have a Blendtec, but any strong blender will do that can make nut butters)
  • An oven, toaster oven, or grill, if you bought raw hazelnuts
  • A silicone spatula
  • A storage container

Here’s the process. Put your hazelnuts in a pan or sheet and stick in the oven or grill:

Nutella Photos

Turn up the heat until the white meat turns brown, roughly the color of a latte. The skins by then will be a dark brown:

Nutella Photos

Meanwhile, while the nuts are roasting, prepare your sugar.

Nutella Photos

Instead of buying powdered confectioner’s sugar, I just put regular sugar in the blender until it’s powdered:

Nutella Photos

Next, put your hazelnuts in the blender and start grinding away at them. They’ll start out looking like this:

Nutella Photos

Blend until they start to get shiny and express a little oil. Then toss the cocoa powder, vanilla extract, salt, and powdered sugar in:

Nutella Photos

Scrape down the sides of the blender every so often and blend the heck out of it.

Nutella Photos

At a certain point, you’ll notice that it gets super dense and your blender struggles. Add a spoonful of vegetable oil and blend. Don’t add it all in at the same time, just a little bit until the mix loosens up and becomes shiny again.

When you’re done, scrape it out of the blender and put it in the container of your choice:

Nutella Photos

Chances are it will be hot, so stick it in a fridge, covered, to cool it off. Once cool, you can store it in your cabinet or pantry for a couple weeks. If you store it in the fridge, it’ll be hard as a rock, which may not be a big deal to you if you’re just going to eat it with a spoon anyway.

This Nutella-like recipe omits the soy and milk products as well as the palm oil. It’s therefore gluten-free, dairy-free, vegan, and as long as it’s made by a Jew or Muslim, kosher or halal respectively. If you buy all organic ingredients, then it’s organic, too. But most of all, it’s tasty. Enjoy!

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One response to “DIY Nutella: Dairy Free, Gluten Free, Vegan, and Kosher”

  1. Emily is going to LOVE this. Thank you for documenting it so well.

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