Simple Homemade Nutella
Learn how to make homemade Nutella with just seven simple ingredients! This chocolate hazelnut spread recipe is easy to whip up, perfect on crepes or with toast, and tastes 1000 times better than store-bought Nutella!
Guys! Homemade NUTELLA.
Say hello to the chocolate hazelnut spread that we all know and love. But wait, did I mention it’s like, one thousand times better than the prepackaged stuff you find at the store? It has a more chocolatey flavor but also the nut butter portion of this actually tastes like hazelnut, unlike the stuff you get in a jar.
This homemade Nutella has just 7 simple ingredients and a flavor that’s so hazelnutty and pronounced. I’m now ashamed I ever spent $5 on the store-bought stuff when I can easily make Nutella at home in less than 30 minutes and it tastes better than the other stuff.
It’s easy to control the amount of sugar you add to your Nutella and the quality of the chocolate you use too. Not something you can do when you’re purchasing it pre-made. I love being able to control what goes into my food; don’t you?
To be honest, before I ever made Nutella at home, I thought it would be a process. How am I ever going to get the hazelnuts silky smooth? Do I use a blender or a food processor? Do I use coconut oil, vegetable oils, or hazelnut oil? Should I toast the nuts before pulsing them? Can I make the recipe dairy-free? How will the chocolate hazelnut spread thicken without lecithins? How will the chunks of chocolate become a velvety spread? Won’t granulated sugar give Nutella a weird texture?
All of these questions and more ran through my mind on an endless loop.
Simple Homemade Nutella (30 Sec.)
But you know what? Making homemade Nutella isn’t difficult and you can make a batch in around 30 minutes and keep it in your pantry for a whole month — that’s IF it actually lasts that long.
We’re almost through my last batch — I made it a week ago.
The ingredients for this homemade nutella recipe are simple, and you only need 7!
- Hazelnuts: Also called filberts. You want to use raw, unsalted hazelnuts for this recipe. If you can only find roasted hazelnuts in your area, that’s totally fine, just be sure they are peeled. If they aren’t, simply add them to a baking tray and let them roast for a few minutes until they’re warmed through. You would let them go for longer if they’re raw, but if they’re already roasted, you only need to heat them through so that you can add them to a kitchen towel and rub off the skin.
- Melted chocolate: I like to use good quality chocolate for this recipe. A chopped-up chocolate bar or my favorite chocolate discs tend to work really well for this recipe. You could also use chocolate chips if you’d like, they do work.
- Salt: A pinch of kosher salt just helps amp up the chocolate and sugar in the recipe.
- Vanilla: vanilla extract is what I use. Once we make hazelnut butter, we’ll add all the ingredients in and give it a few pulses to combine. You could even use vanillin powder.
- Powdered sugar: Powdered sugar helps give the hazelnut spread that perfect texture.
- Cocoa powder: or cacao powder amps up the chocolatey flavor of this healthy Nutella recipe.
- Oil: In the past, I’ve used hazelnut oil, but avocado, olive, vegetable, canola, coconut oil, and several others work just as well.
How to make homemade Nutella:
- Buying hazelnuts. The first step is to buy hazelnuts or filberts. Hazelnuts can be expensive so I usually prefer to buy them from the bulk bin, that way you get just what you need. You’ll need a total of 8 ounces of hazelnuts for about 1½ cups of homemade Nutella. My grocery store typically sells them raw, but nowadays, it’s become easier to find roasted filberts. If yours are already peeled, you can skip the step of adding them to a baking sheet and roasting them all together. Go straight to the food processor or blend in a high-power blender. If you do have to roast them, give them 10-12 minutes or until the nuts are nice and toasty. Stop them around the halfway mark, give them a good toss, and pop it back in the oven.
- Peeling the hazelnuts. Let them cool for a few minutes so they aren’t burning your hands. Grab a tea towel and place the nuts in the center, grab the sides, and rub to help loosen the peels off. You don’t have to get all the peels off the hazelnuts. The more that you can get off the smoother your Nutella spread will be.
- Break down the hazelnuts! Now we’ll run the hazelnuts through a food processor until smooth. Keep in mind the processing times may vary, if you’re working with a Vitamix or BlendTec, it’ll probably take no time at all. I’ve listed the times my Cuisinart food processor takes because not everyone owns a high-power blender. You want to let the hazelnuts break down in the food processor. You’ll notice that they start out crumbly, but as the mixer runs, the natural oils from the nuts release and you end up with hazelnut butter. This is exactly how you process peanuts as well. Stop the mixer to give it the motor a break and also scrape down the sides of the bowl to ensure the hazelnuts are process evenly.
- Let’s Make Nutella. Once you have a nut butter, add a couple of spoons of cocoa powder, powdered sugar, a big pinch of salt, and some vanilla. You’ll also want to drizzle in the melted chocolate. Pulse the food processor a couple of times so that you don’t end up with a smoke of powdered sugar all over and then let it run while you drizzle in a tablespoon of oil. Once it’s done add the Nutella to your favorite glass container with a tight-fitting lid.
FAQs about this recipe
Hazelnuts, kosher salt, powdered sugar, vanilla, cocoa powder, oil, and melted chocolate.
I like to keep it in a jar at room temperature. This way the Nutella is a spoonable consistency. You can also store Nutella in the fridge, but I find it turns into a thick hazelnut ganache – which is amazing if you want to roll it into truffles!
The shelf life is less than store-bought Nutella at room temperature. I would suggest consuming it within 2-4 weeks at room temperature, depending on the time of year. For longer storage, refrigerate.
Yes, if you use it to make a chocolate cake batter; go for it! Drizzle it over apples, make my homemade crepes, and top them with this spread with lots of strawberries and bananas! The sky is the limit here!
Unfortunately, honey and maple syrup may result in a runnier hazelnut spread. For best results, I suggest using powdered sugar for this recipe.
If you like this recipe, you might also like:
- No-Bake Nutella Pie
- Extra Chewy Chocolate Chip Cookies
- Nutella Swirled Banana Bread
- How to Host a Hot Chocolate Bar Party
- Deep Dish Chocolate Chip Cookie Stuffed with Nutella
- 8 ounces hazelnuts or filberts
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- ⅓ - ½ cup powdered sugar
- 3 tablespoons cocoa powder
- 6 ounces semi-sweet chocolate (bars or discs work best)
- 1 tablespoon oil (see notes)
- Position a rack in the center of the oven and preheat the oven to 350ºF.
- Place the hazelnuts on a baking tray and spread them out into a single layer. Bake for 10-12 minutes or until they brown lightly. Remove the tray at the 5 minute mark and give the nuts a toss for evening browning. Let the nuts cool for 10 minute before proceeding.
- Place the hazelnuts on a kitchen or tea towel and rub vigorously with hands or on a smooth surface to help loosen the skin. If some of the skin doesn't come off, that's okay. Melt the chocolate in the microwave in 20 second increments, stopping the microwave and stirring in between until the chocolate melts. Mine took about 40 seconds.
- Add the hazelnuts to a food processor and let the processor run for 2-3 minutes or until a smooth, glossy paste forms. Add the vanilla, salt, cocoa powder, melted chocolate, and ⅓ cup powdered sugar for less sweet nutella at ½ cup for sweeter nutella. Let the food processor run for 1 ½ - 2 minutes while you slowly drizzle in the oil through the food processor opening. Keep in mind the nutella will be runny when you stop the machine but will thicken as it cools.
- Place nutella in a mason jar or any resealable container and keep at room temperature for up to 1 month (if it actually lasts that long!)
- for the oil: You can use a variety here, hazelnut, avocado, olive oil, vegetable oil, canola, walnut, coconut – they almost all work!
- For the chocolate: Though chocolate chips will work for this recipe, I always find that they are harder to melt than chocolate bars/discs broken into pieces.
Serving Size:1 tbsp
Amount Per Serving: Calories: 106Total Fat: 9gCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 2g
The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.