Learn how to make your own homemade Nutella (2 ways!) with just a handful of ingredients you can easily keep in your kitchen. Roast, blend and enjoy this creamy chocolate hazelnut spread place of the store-bought stuff.
Did you know that store bought Nutella is 70% sugar and palm oil. Hazelnuts make up 13% and reduced-fat cocoa only 7.4%.
Delicious as it may be, you can easily make your own homemade nutella with nothing but a high-speed blender or food process, a baking sheet and only five simple ingredients!
⭐Homemade Nutella – Why Make it⭐
A few more reasons to make it yourself:
- Healthier than the Alternative: No excess sugar or palm oil needed – just real food ingredients!
- Better Flavor: More hazelnuts + more chocolate = better flavor all around.
- Customisable: Adjust the amount of sugar as you like. Add melted chocolate for a creamier texture and more chocolatey flavor, or keep it simple with cocoa powder.
How to Make Homemade Nutella
Roast hazelnuts and blend with the rest of the ingredients – that’s it basically!
The steps here are nearly identical to making homemade hazelnut butter. The only difference is that you need to add a few more ingredients to the blender while grinding the nuts.
More Homemade Butters
Roast & De-Skin
Roasting Steps
- Spread whole hazelnuts across a rimmed baking sheet.
- Bake in the oven at 350°F (180°C) for about 12-15 minutes.
- About halfway through, remove the sheet pan and quickly stir the nuts, then finish roasting.
De-Skinning Steps
- Fresh out of the oven, wrap up the nuts in a clean towel.
- Leave the hot nuts about 1-2 minutes in the towel. The heat and steam will soften the skins.
- Rub the hazelnuts inside the towel to loosen up the skins. When you open the towel the skins should be mostly gone.
Blend & Combine
- Add the skinned hazelnuts to a high speed blender or food processor.
- Cover and blend into a sandy mixture.
- Add the cocoa powder, powdered sugar and salt – keep blending until smooth.
- Stop and scrape down the sides as needed
Blending Tip: Add Oil
If you feel that your blender needs a bit of help to get the job done, add 2-3 teaspoons of a neutral flavored oil. A small amount of added oil will help speed things right along.
Add Melted Chocolate – Optional
Add melted chocolate towards the end to create a smoother, thicker and more chocolatey flavor.
Use whatever kind of chocolate you like: milk chocolate, semi-sweet chocolate or dark chocolate. Chop up a bar of chocolate or use chocolate chips – both work.
While the hazelnuts blend, melt the chocolate in the microwave or over a pot of boiling water via the double boiler method.
FAQ
How long does homemade Nutella last?
About 2-4 weeks. Unlike the store-bought version, homemade nutella does not contain any added preservatives to extend its shelf life. The fresher, the better.
Store in an airtight container and keep in the fridge until ready to use.
Why is my homemade Nutella grainy?
This is usually a sign that you need to keep blending.
A strong blender or high-speed food processor will grind the nuts into a creamy hazelnut butter in minutes. Some blenders and food processors need a bit more time than that to get the job done.
If your nuts are being particularly stubborn, add some oil to the blender to help move things along. Also give your blender a break for a few minutes here and there if needed so it doesn’t overheat.
Do I have to roast the nuts?
Technically no, but it’s absolutely worth it!
Why? Because they taste better! The dry heat of the oven allows some of the natural hazelnut oil to surface and the sugars to slightly caramelise. This is why roasted nuts are richer, sweeter and more complex flavor than unroasted nuts.
Why do I need to remove the skin?
The skins have a bitter taste which is why it’s best to remove them before blending.
Fortunately, they’re quite easy to remove after roasting. Rub the nuts in a clean kitchen towel and they’ll slide right off. There might be a few hazelnuts with stubborn skins that don’t easily rub off. Unless it’s a lot, just blend them with the rest and the taste shouldn’t be effected.
What to do with homemade Nutella?
- Spread over muffins, loaf cakes or other quick breads
- Drizzle over pancakes, waffles or french toast
- Mix into ice cream or spread over this No Bake Cheesecake.
- Add to chia puddings or overnight oats
- Stuff inside Chocolate Covered Dates
- Bake with it – I added a teaspoon to these pumpkin muffins and swirled it into the batter before baking and they came out great!
More Hazelnut Recipes
- Chocolatey Hazelnut Date Balls
- Grain Free Chocolate And Hazelnut Slice And Bake Cookies
- Chocolate Chip Hazelnut Cookies
- Nutella Stuffed Peanut Butter Cookies
Enjoy!
Let me know if you try this Homemade Nutella recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Homemade Nutella
Make your own homemade Nutella with just three ingredients! Roast hazelnuts before blending to unlock their naturally sweet, earth and rich flavor for an even more delicious chocolatey spread!
Ingredients
- 2 cups raw hazelnuts (270g)
- 1/3 cup powdered sugar (40g)
- 1/4 cup cocoa powder (30g)
- 1/4 tsp salt
- 2/3 cup chocolate, chopped or chips - melted & cooled (113g | 4oz) optional*
Instructions
- Spread hazelnuts across a large, rimmed baking sheet in a single layer. Place in the middle of the oven and bake for 12-15 minutes until golden and fragrant.
- For un-blanched hazelnuts (skin still on): wrap the roasted nuts into a clean kitchen towel. Let the nuts sit in the towel for a minute or two to steam. Gentle rub the towel (nuts still inside) to loosen up the skins. Don't worry if there are still some bits of skin remaining.
- Transfer the hazelnuts to a high-speed blender or food processor. Cover and blend the nuts into a sandy texture.
- Add the icing sugar, cocoa powder and salt to the blender. Then cover and continue blending until smooth and creamy. The hazelnut mixture will go through many stages before it turns into a smooth butter. Stop the blender every so often and scrape down the sides of the blender.
Continue blending until you end up with your desired nut butter consistency. This can take anywhere from a few minutes to 20 minutes depending on the strength of your equipment so just be patient if it takes awhile! - Optional: Add the melted chocolate to the blender or food processor and blend again until fully combined.
- Pour the chocolate and hazelnut butter into an airtight container and let cool to room temperature. Once cooled, use as you like and enjoy!
- Keep stored in an airtight container in the fridge for 2-4 weeks or until you begin to notice signs of spoilage (black or brown spots appearing in the jar or a sour smell).
Notes
Added Chocolate: You can use milk chocolate, semi-sweet or dark chocolate - chocolate chips or chopped chocolate pieces. Added chocolate will make for a creamier texture and a more intense chocolate flavor.
Dairy Free/Vegan: Make sure to use dairy free chocolate if you need to keep this vegan or dairy free.
Leave a Review!