Crunchy Nutella™

Crunchy Nutella™
0 vote

A lot of you were asking me for a homemade Nutella® recipe on our Facebook page and by email, but when I read the ingredient list of the name-brand product, I felt nauseous. So, I decided to focus on the two star ingredients, hazelnuts and chocolate, when creating my own recipe. In all honesty, there was a lot of trial and error: the result was always either too sweet, too bitter, too liquid, or too thick. After five attempts, though, I think I’ve finally mastered it.

This recipe is the perfect base for your dream spread. Feel free to add more sugar to make it even more decadent, or milk (either almond or lactose-free) for a creamier texture.

One thing’s for sure: whether on toast, fruit, or straight out of the jar, this recipe is a definite winner!

  • ServesYields 2 cups
  • Prep time10 min
  • Cook time-
  • Timeout-
  • FreezingNe se congèle pas.



  • 1 cup hazelnuts
  • 1/2 cup cashews
  • 1/2 cup milk
    Replacement options

    or vegetable oil, see tip

  • 1/4 cup sugar
  • 2 tablespoons maple syrup
    Replacement options

    or honey

  • 5 oz dark chocolate, chopped
  • 1 pincée Pinch of salt


  1. Preheat the oven to 350˚F.
  2. Place the hazelnuts on a baking sheet and roast for 10–15 minutes. Remove from oven and let cool for a few minutes.
  3. Using a cloth, or by rolling the hazelnuts between your hands, remove the fine brown skin. It’s OK if there is still some left.
  4. Powder the hazelnuts and cashews in a food processor. Process for 3 minutes for a creamy texture, or a bit less for a more crispy texture. Add the salt.
  5. Melt the chocolate in the microwave and combine with the hazelnut mixture. Process.
  6. In a saucepan, heat up the milk, sugar, and maple syrup until the sugar has dissolved. Gradually add it to the nut and chocolate mixture, while leaving the food processor running. Note: the spread will firm up as it cools.
  7. Add more sugar or maple syrup for a sweeter taste. Let cool and serve.

Tips & tricks

This homemade Nutella® keeps for about 5 days. Replacing the milk with vegetable oil will allow it to keep for 1–2 weeks.

Recipe published on August 19, 2018