Homemade Nutella (or how I raided the cupboards and won)

It started with some chives. I was trying to explain to the Tot how delicious chives are as we pottered around the garden this weekend. She remains suspicious of anything green so I wondered how I could cook them in a way she would give them a try and not lead to a long conversation about why she wasn’t going to try them.


This is getting to the Nutella, I promise.


It was perfect timing then that I opened this month’s copy of The Simple Things Magazine and found a ‘Tea Treats’ feature hosted by the blogger Ms Marmite Lover. Included in the selection of treats were cheese and herb muffins which gave us a great excuse for a little harvesting in the herb patch. The Tot helped create the muffins and only mild carnage followed.

It was while tidying away and idly flipping through other recipes in the magazine that I found the recipe for Homemade Nutella. I did a little happy dance when I recognised at least 3 ingredients that I had there and then which meant I could make chocolate spread! (To be fair, one of the ingredients was sea salt so let’s not be too impressed by my larder).

Cheese and Herb Muffins are featured in this month's The Simple Things magazine

Cheese and Herb Muffins are featured in this month's The Simple Things magazine

As is often the case when I start baking, half way through the process I realised I only had half of the correct ingredients and even then, not at the correct quantities. So what now follows is my successful solution to this problem so that you too can have homemade Nutella. I kept some quantities the same such as sea salt as I like a little savoury mixed in with sweet and I made sure it was a little crunchier than recommended because that’s how the Tot and I like peanut butter.

It’s a game changer.

Homemade Nutella

Homemade Nutella

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Homemade Nutella

Homemade Nutella

Emergency Rations Homemade Nutella


150g whole hazelnuts

200g milk chocolate, broken into pieces

100g plain chocolate, broken into pieces

2 tbsp. coconut oil

2 tbsp. icing sugar

½ tbsp. hot chocolate powder

½ tsp vanilla extract

¾ tsp sea salt


1. Preheat oven to 180 degrees Celsius.

2. Pop the hazelnuts on a baking sheet and bake for 5-10 minutes, being careful not to scorch.

3. While those are roasting, melt the chocolate.

4. Once the hazelnuts are ready and cool enough to handle, rub them with a rough paper towel to encourage the skins to flake away. You can peel off whatever is missed as you pop them into a blender.

5. Blend along with all other ingredients and distil into jars trying not to lick your fingers too much. 

Should keep for about a month in the fridge although I’d suggest you need to eat it up sooner because it’s delicious.

The Tot agrees…