How to Make Your Own Nutella

Because it’s World Nutella Day, we figured we’d celebrate by making our own. This recipe is a classic in the Foodie Underground kitchen, and is great on scones, apple slices, and even stirred into ice cream. Vegan and gluten free of course.

Warning though: it’s hard not to eat the whole batch.

Chocolate Hazelnut Spread with Sea Salt (Homemade Nutella)


  • 1 cup roasted hazelnuts
  • 1/4 cup cocoa powder
  • 1/2 teaspoon Chocolate Sea Salt (to make this, combine equal parts flaky sea salt with finely chopped baker’s chocolate… keep it on hand as a garnish for other things!)
  • 1/8 cup sugar
  • 1 teaspoon almond extract
  • 4 tablespoons canola oil or hazelnut oil


  • Put all ingredients in food processor and mix until a spreadable consistency.
  • Pour into an airtight container and store in refrigerator.

Comments 6

    • Anna Brones

      Kristofer – woops! forgot to add in what that was… it’s a little Foodie Underground kitchen creation :)

  1. Aly

    This sounds amazing! How long does it keep in the refrigerator?

    • Anna Brones

      Hi Aly – Mine never lasts longer than a week because I eat it up :) but it’s good up to about 2 weeks or so.

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