Going Nuts Again – Homemade Nut-Chocolate Spread “Nutella”-Style

It’s addictive and full of energy, but not necessarily the kind of energy source you need more of. Nutella is full of simple sugars. However, about twice a year I have an episode where I eat a jar. This recipe allows me to get a bit more control over what I spread on my piece of bread. With freshly roasted nuts of my choice, reasonably simple ingredients and the possibility to choose the type of sugar/sweetening agent I’d like to use, this recipe has the potential for much variation while adding just that little bit more “fresh” and that little less “agents that may not be harmful but are entirely unnecessary to add to food” if you make things fresh.

Recipe: Going Nuts Again – Homemade “Nutella”

Homemade Nutella Ingredients

Homemade Nutella Ingredients

Creamy, sweet and nutty, that’s my chocolate breadspread. You can choose a more crunchy version, take different nuts or nuts mixes. Leave the chocolate powder out for a white bread spread. In the pictures I used walnut and a homemade Kassler Bread.

Serves 6 (maybe, hard to guess)

Preparation: 10 – 20 min

If using whole nuts:

  • Mortar and pestle
  • Chopping boards and knives
  • Small food processor (or upscale) I use the Mini Chopper AT320B on my Kenwood Cooking Chef (on the left in the picture). If you have neither, try getting walnut and cashew (or other) nut-butter (unsalted) or meal (powder)
  • Silicone spatula
  • 1 clean, sterile glass jar with lid, about 250 mL


  • 130 g sweetened condensed milk
  • ca. 80 g condensed milk
  • ca. 50 g sugar (your choice, to taste, make sure it’s well incorporated and not grainy)
  • 30 – 60 g nuts (your choice, e.g. hazelnut, almond, walnut, macadamia, peanut, brasil nut) or a nut meal (powder)
  • 2 Tbsp cocoa powder (leave out for a white cream with e.g. macadamia taste)
  • 1 tsp vanilla essence or the scraping of 1/4 of a vanilla bean (optional)
Homemade Nutella on bread

Homemade Nutella on bread


  1. Roast the nuts and let them cool thoroughly, this lets the flavour come out stronger. If your nuts are already in powder form, be very careful as they burn quickly
  2. If using the mortar, chop the nuts finely first.
  3. Transfer the nuts to the mortar or food processor and process as fine as you like. A finer powder/paste will give a finer consistency. I personally like some nut-chunks.
  4. If using condensed milk with your own choice of sweetener, mix them such that the sweetener is well dissolved. With some, you may want to process the sweetener to a powder in a mortar first.
  5. Add all other ingredients and mix well.
  6. Transfer to a clean jar.
  7. Enjoy on your favourite bread!

This recipe allows so much variation, you may want to play with it a little. I could imagine a nice non-chocolate pistachio spread, or two types of spreads mixed as white and chocolate, adding melted white chocolate and a little oil etc. Try honey instead of sugar or replace the condensed milk entirely with honey (beware of sweetness). Try different types of sweeteners, possibly in combination to balance out the different extreme tastes such as stevia, fructose, brown sugar types such as muscovado.

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