This is it — my Homemade Nutella that’s truly irresistible. Ready in about 20 minutes, it’s a healthier alternative to store-bought chocolate-hazelnut spreads. I’ll still reach for a jar when cravings hit, but this version is fresher and you can easily adjust the sweetness to taste. This recipe yields one 250ml jar; double the ingredients if you want more.
Why You’ll Love Homemade Nutella
Making homemade Nutella is faster than a trip to the store and the payoff is a silky, luxurious spread. It’s perfect on toast, as a dip for fruit, swirled into oatmeal, or straight from a spoon. Because you control the ingredients, you can make it a little healthier while keeping all the delicious chocolate-hazelnut flavor.
How to Prepare Homemade Nutella
Preheat the oven to 350°F (175°C).
Spread the hazelnuts on a baking sheet and roast for 10–12 minutes, until the skins start to loosen and the nuts are fragrant.
Let the nuts cool briefly, then transfer them to a clean kitchen towel. Close the towel and rub to remove as much skin as you can; a little skin left is fine.
Place the peeled hazelnuts in a food processor or high-speed blender and process on high for 5–6 minutes, pausing to scrape down the sides as needed. The nuts will go from crumbs to a coarse paste and then to a smooth nut butter as the oils release.
When the mixture resembles a nut butter, add the oil a little at a time through the feed tube. Continue processing until very smooth and creamy.
Stop the processor and add the vanilla bean paste (or extract), a pinch of salt, unsweetened cocoa (or cacao) powder, and coconut sugar (or your preferred sweetener). Process for another minute until everything is well combined and silky.
Spoon the spread into a small mason jar and seal. Store in the pantry or fridge depending on your preference; it will keep for weeks, though it rarely lasts that long!
Nonna’s Tip
This keeps in a lidded jar in the pantry for weeks, but expect it to disappear quickly — everyone will want a taste!
Variations and Substitutions
- Swap hazelnuts for any nut you prefer — cashews or almonds make excellent, milder nut butters.
- Use different sweeteners if you like: maple syrup, agave, or regular granulated sugar all work; adjust to your taste.
- Try other oils such as hazelnut oil, coconut oil, or a mild olive oil to change the flavor and texture.
Best Served With
- Spread on toast or pancakes for a decadent breakfast treat.
- Stir into oatmeal or use as a swirl in muffins and desserts.
- Use as a dip for strawberries, apple slices, or marshmallows.
Common Questions
Yes. Hazelnut oil, coconut oil, or a mild olive oil can be used. Each will slightly alter the flavor.
Yes. Maple syrup, agave, or granulated sugar work well. Start with a smaller amount and add more to taste.
Add oil, 1/2 teaspoon at a time, until you reach your desired consistency.
Blend the hazelnuts long enough for their oils to be released into a smooth butter and scrape the sides of the processor frequently for an even texture.
Homemade Nutella
Ingredients
- 2 cups raw hazelnuts
- 2 tablespoons avocado oil (or hazelnut oil)
- 1/2 teaspoon pure vanilla bean paste (or vanilla extract)
- Pinch of salt
- 1/4 cup unsweetened cacao or cocoa powder
- 1/3 cup coconut sugar (adjust to taste)
Instructions
- Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for 10–12 minutes until the skins start to loosen and the nuts are fragrant. Let cool slightly.
- Place the nuts in a clean kitchen towel and rub to remove as much skin as possible; some skin remaining is fine.
- Transfer the hazelnuts to a food processor or blender and process on high for 5–6 minutes, stopping to scrape down the sides as needed. Continue until the mixture becomes smooth and oily.
- With the machine running, add the oil through the feed tube. When the nut butter is very smooth, stop and add vanilla, salt, cacao, and coconut sugar.
- Process for another minute until fully combined and creamy. Spoon into a small mason jar and seal.
- Store in the pantry or refrigerator and use on toast, pancakes, in baking, or as a dip for fruit.
Nutrition
Nutrition information is an approximation.