Homemade Nutella Recipe to Get You Through the Shortage

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.

Related: 10 Foods that You Should Make From Scratch

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!

Homemade Nutella Recipe to Get You Through the Shortage

Almonds or walnuts work well as hazelnut substitutes in homemade Nutella.

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)


  1. 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!
  2. 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.
  3. 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.


Christine J.
Christine J1 years ago

I daren't make this, as I'm sure I'd scoff the lot.

Amina Selmanovic
Amina Selmanovic3 years ago


Sara Sezun
Sara S3 years ago

I'm allergic to chocolate, so I substitute carob powder. Sunflower butter is a great substitute for nut butter. It's light and full of protein.

Julia Oleynik
Julia Oleynik3 years ago

Thanks for sharing ! =)

Shelli S.
Shelli S3 years ago


Nils Anders Lunde
PlsNoMessage se3 years ago


Ant m.
Ant m3 years ago

Thanks ...

Elena T.
Elena Poensgen3 years ago

Thank you :)

Carole R.
Carole R3 years ago


Anteater Ants
Anteater Ants3 years ago

You may certainly add some ants.