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Homemade Nutella (Gluten Free and Dairy Free)
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Total Time: about 20-30 minutes

Active Time:

Makes: 1 1/2 cups

haven’t had Nutella since I was a student traveling in Europe decades ago with a EuroRail pass, sleeping in youth hostels. Back then we used to eat the chocolate stuff for breakfast. These days, I find the real thing a little too sweet for my taste. So I was happy to see Amy’s Scattergood’s Homemade Nutella recipe in the Los Angeles Times –what a great idea! And the perfect starting point for a version of my own.


  1. 1Roast the hazelnuts at 350° for 8-10 minutes until they darken a bit and smell fragrant
  2. 2Transfer the hazelnuts to a towel and rub off the skins if you can (I didn’t have a lot of luck with this)
  3. 3In a food processor, grind the hazelnuts to a smooth butter, about 5 minutes, scraping the sides as needed
  4. 4Add the cocoa, agave, vanilla, oil and salt and process until well blended, about a minute
  5. 5Store in a glass mason jar in the refrigerator
  6. 6Bring to room temperature prior to serving

Member recipes are not tested by the CHOW food team.

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