In Hope-Made, junior and baking enthusiast Hope Kabel will share some of her favorite recipes. 

Home-made Nutella, well I thought you’d never ask.

Reasons you should make this recipe:

  1. It’s dairy free, unlike the storebought variety!
  2. Everyone will be super impressed at your magical nutella making skills.
  3. It’s delicious on everything or by itself.
  4. Because then you can make a dairy free version of this amazingness!


(very slightly adapted from here)



-        1 cup hazelnuts

-        1 to 1 ½ cups dairy free chocolate, chopped

-        1 tablespoons mild vegetable oil, such as canola

-        3 tablespoons confectioners’ sugar

-        1 tablespoon unsweetened cocoa powder

-        ½ teaspoon vanilla extract

-        ½ teaspoon salt


  1. Preheat the oven to 350°F
  2. Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they’ve browned a little and the skins are blistered a little.
  3. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you’re done. It’s okay—not to mention inevitable.)
  4. Let cool completely.
  5. Melt the chocolate and stir until smooth.
  6. Let cool completely.
  7. In a food processor, grind the hazelnuts until they form a relatively smooth butter, or about 5-8 minutes depending on your nuts/food processor.
  8. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible, anywhere from 5 -10 more minutes.
  9. Add the melted chocolate and blend well.  The resulting homemade Nutella will be thin, runny, and warm, but will thicken and become spreadable as it cools.
  10. Scrape your homemade nutella into a jar or other resealable container and let it cool to room temperature. The nutella will keep on the counter for up to 2 weeks.

- Hope Kabel ’14