Does the impending Nutella shortage have you worried? Here’s a flexible recipe for making your own homemade Nutella, even when hazelnuts are scarce.
Severe weather in Turkey is causing a spike in hazelnut prices, which means Nutella and other foods containing hazelnuts might be either super expensive or just plain not available. That also means you might have a hard time finding hazelnuts at the store for a while, but don’t fret! You can make a pretty close approximation to the Nutella you know and love without hazelnuts.
To find hazelnut alternatives, I turned to one of my go-to cooking resources: the Cook’s Thesaurus. If you’re ever out of an ingredient, I can’t recommend this site enough. You just search for the food you need, and it gives you a bit of information about the ingredient plus good substitutions. You’ll notice that the recipe below doesn’t include every single substitution that Cook’s Thesaurus recommended. I narrowed things down a bit, because I want to make sure that you’re homemade Nutella is super delicious!
The Nutella recipe below is adapted from the one I make at home when I have a Nutella craving. The version below is a bit more flexible, so you can make a nutty, chocolatey spread even when hazelnuts become scarce. It’s also dairy-free and gluten-free!
Related: 5 Decadent Vegan Dessert Recipes
Homemade Nutella Recipe (dairy- and gluten-free)
- 1 cup roasted, unsalted hazelnuts, almonds, walnuts, pecans, or macadamia nuts (your choice!)
- 2 tablespoons cocoa powder
- 1/4 cup powdered sugar
- 1 tablespoon organic sunflower oil (or other light-tasting cooking oil of your choice)
- Puree the hazelnuts in your blender for a lot longer than you think you need to. Just keep blending, stopping once in a while to scrape down the sides of your blender, until it reaches the consistency of natural peanut butter. There will come a point during this step where you think that you’re doing something wrong, but keep at it! You’ll be looking at a fine, ground powder when it suddenly transforms into oily nut butter like magic. Just keep blending and scraping!
- Add the remaining ingredients and puree until smooth. You might need to stop and scrape a few times during this part, as well. The Nutella will be thinner than the store-bought kind at this point. That’s because all of the blending you did generated heat. It will firm up in the fridge, though you can eat some right now.
- Store what you don’t eat during step two in a glass container with a lid. A mason jar or old jam jar works perfectly.