Easy Homemade Nutella - you won't believe how easy it is to make your own chocolate hazelnut spread at home! All you need is 7 ingredients and a blender or food processor.
You can spread this Nutella on a toasted bagel or use it to make my Slow Cooker Pumpkin Nutella Granola or my Nutella-Filled Pumpkin Muffins.
A generous layer of homemade chocolate hazelnut spread on a warm bagel. Doesn't that sound like a good breakfast? It sure does to me. I've wanted to make Homemade Nutella since I made the peanut butter. Because once you try making your own nut butter, it's hard to stop! It is so easy! No more run-outs in the middle of the night! Oh wait, that's probably just me. 🙂
How to make Homemade Nutella?
Preheat oven and prepare a baking sheet. Place hazelnuts on the sheet and roast for 12 to 15 minutes.
Remove from the oven and let cool.
Gently rub the nuts with a kitchen towel until the skin comes off.
Place hazelnuts in a food processor and process until they start to liquefy.
Add powdered sugar and cocoa. Mix until well combined.
With the food processor running, drizzle in the oil and vanilla.
Add the salt and process for 5 seconds.
I added the chocolate chips are this point and process until it all comes together.
How to roast Hazelnuts?
As with the peanut butter, you need to roast the nuts before turning them into butter. It helps with de-skinning and releases oils from the nuts. Simply place the hazelnuts on a parchment paper or silicone mat lined baking sheet and pop them in the oven for 10 to 12 minutes. To easily get rid of the skin, place the roasted nuts on a clean kitchen towel and rub the nuts until the skin comes off. It's really easy.
How to make Smooth and Creamy Nutella?
To make sure your homemade Nutella is smooth and creamy, you will need a powerful blender or a food processor. Grinding nuts into butter takes a few minutes, so you need a machine that can handle that without getting overheated.
Tips for the Best Homemade Nutella:
- toast the nuts: that allows the nuts to release the oils which will help turn them into a creamy spread.
- melt the chocolate: for the best texture, use a good chocolate bar and melt it halfway (there should still be whole pieces of the chocolate).
- salt: it is known for enhancing the chocolate flavor.
How to store Homemade Nutella?
Once made, store this nut spread in a container with a lid. You do not have to refrigerate it. It will cause the spread to harden.
How long does it last?
You can keep this spread on your counter for up to 2 weeks.
More Homemade Spread Recipes:
- Strawberry Chia Jam
- Peach Jam (Fridge style)
- Homemade Cranberry Jam
- Homemade Peanut Butter
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
- 8 oz. hazelnuts
- 1 cup powdered sugar
- ⅓ cup unsweetened cocoa powder
- 2 tablespoon oil canola or coconut; I used melted coconut oil
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¼ cup chopped chocolate or semi-sweet chocolate chips optional
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Place hazelnuts on the sheet. Roast for 12 to 15 minutes. Watch them after the 10th minute if they are not browning too fast.
- Remove from the oven and transfer onto a clean kitchen towel. Let cool until safe to the touch.
- When cooled, gently rub the nuts with the towel until the skin comes off.
- Place nuts in food processor and process until finely ground. Scrape the sides of the food processor bowl as needed.
- Process nuts until the start to liquify. It can take about 5 minutes. Stop the food processor as needed to scrape the sides of the bowl.
- Add powdered sugar and cocoa. Mix until well combined.
- With the food processor running, drizzle in the oil and vanilla. Process until smooth.
- Add the salt and process for 5 seconds.
- I added the chocolate chips are this point and processed until it all comes together. You may need to add more oil if the mixture clumps up.
- Scrape the spread into a clean jar. Store in refrigerator for up to 1 month.
- If using coconut oil, you may need to let the spread sit on the counter to soften before using.
This recipe was originally published on May 15th, 2013 and updated on October 1st, 2019.
What an excellent recipe! I made the following changes: Pecans instead of hazelnuts, half the sugar, 1/8t salt, and I melted the chocolate before adding it to the food processor. I did roast the pecans and I felt the warm nuts helped when processing them. It turned out delicious! The consistency is slightly runnier than original Nutella, but the flavor is wonderful and much less sweet than original (which is really too sweet). Whenever I manage to find hazelnuts I'll give them a try too...but pecans are really nice in this.
Cynthia B says
What size jar do you use for this recipe?
Brilliant recipe. I must admit that taking the skins off the nuts after roasting took me ages, but it was worth it! I added corn oil as that's what I had, used callebout extra brute cocoa powder 22-24 % fat, also melted some 100% cocoa buttons and, on reading another user's comment here, I added full fat powdered milk. I reduced the amount of sugar accordingly though as milk is sweet too. It's actually reasonably spreadable if kept out of fridge and tastes delicious, very strong chocolate and very nutty. Yummy!
Chris Medeiros says
I want to make this recipe can you use less powdered sugar than the recipe calls for I can’t wait to try it out
john callf says
way too salty ruined it for us. Will try to double the other ingredients to hide the salt taste.
Lovely. I added another ingredient - ⅓ cup powdered milk, because I like my Nutella slightly on the milk chocolate side (and adding actual milk or any other water-containing liquid like honey is a bad, bad idea, trust me on this). Also, I used pre-roasted hazelnuts (unsalted) as that's what the store had, they blended down perfectly.
Thank you for making my recipe! I have to remember the powdered milk next time. Sounds great!
Jessica Cohen says
What kind of chocolate do you recommend: dark or milk?
Well, real Nutella has milk in it and this recipe doesn't have milk powder, so milk chocolate will probably taste closer to the real thing. Though the recipe says "semi-sweet chips" which are not a milk chocolate.
I tried 4 different nutella recipes but this is definetly the best one.
After reading several of the reviews, I was hesitant to make this recipe. Thank god I got past my hesitation, this recipe is a winner. I’m a semiprofessional baker and have tried a number of “Nutella” recipes and this one is the best. It’s easy, fast, and delicious. It also stays soft and pliable so that it can be used in babkas or Chelsea bun’s. I love salt, so the amount of salt was great for me. Using good ingredients I think also may help, Valrhona cocoa powder and Girardelli chocolate chips. I’m in love with the results!
Suzanne Lanoue says
I just made it and it's pretty good. I tried it with some packaged hazelnuts I had. I left out the salt, but with the salt that was already in the hazelnuts, it still came out too salty. It's not terrible, though. I substituted Equal Measure for sugar (used two cups rather than one), used the canola oil and used the Enjoy Life chocolate chips that are both gluten-free and dairy-free. I can't have gluten or dairy. The texture came out fine. No grittiness or clumps.
I am wanting to make a chocolate spread - do you think this recipe would work if I omitted the hazelnuts?
The hazelnuts are what make it a spread, so no, not if you just omit them. You could probably substitute another nut, though you might need to adjust the oil. But, it sounds like you essentially want to make chocolate frosting if you want a chocolate "spread" that isn't nut based. If that is your goal, you can make a ganache with cream and chocolate, let it solidify in the fridge and then whip it with your blender.
Sorry, I meant mixer, not blender. Though ... it might work in a blender, too.
This is good. I used 3T of avocado oil.
joyce meek says
can I can this also ?
Jens G. says
I think my food professor is not good enough. Can't get the hazelnuts creamy. Always have little bits in my nutella. Apart from that it's a great recipe! Very tasty!👍🏽😉
Alex Fowler says
I’ve just made some and it tastes like Ferrero Rocher! I attempted to make all the bits disappear but it actually tastes incredible with the bits!
Yay! That's wonderful! Thank you, Alex!
Made it today, it’s absolutely AMAZING! I read some comments saying it was too salty, so I halved the salt and now the flavour’s perfect. Thanks so much for sharing!
Cindy B says
I’ve made it twice now. Wonderful.
I skipped the salt and we like it with coconut oil better than canola.
I have 12 oz glass jars that it nearly fills, so the recipe makes 10 to 11 oz at the end.
This recipe is great, I reduced the salt and also skipped the hazelnut roasting and just used hazelnut-almond butter (equivalent in weight). Works like a dream, much quicker and no chance of slightly rancid hazelnuts. Thanks for this wonderful palm-oil free alternative!
I just finished making this recipe,and even though I halved the sugar and the salt,it came out very sweet and salty in the same time.My kids never had the actual nutella ,always homemade with just hazelnuts and chocolate chips.I replaced the coconut oil with light olive oil (due to coconut allergies) and used only 3/4 of roselle baking cocoa because of it's dark finish (didn't want it bitter).Still came out way too sweet,even my kids complained. I will reduce the amount of sugar and salt even further next time,add a bit more of vanilla extract and will use a lighter cocoa powder.
The flavor and texture is wonderful though.
What size of food processor bowl did you use?
W. Hall says
For me it was way too much salt, and I prefer it enhance the flavor not overpower. It Next time I’d start with a quarter teaspoon and go from there. Other than that I think it’s a nice recipe.
Pratima Bisen says
Thanks for sharing the recipe. It is so delicious. The best part is that now I can give my kids Nutella which has no palm oil in it. Sadly in India Nutella is very expensive but still, it uses Palm oil.
I also made Peanut chocolate butter and Tahini,
I am so glad my recipe is helpful! Thank you for giving it a try, Pratima!
I see roasted hazelnuts online. So if I buy those, should I still roast them in the oven first? I’m going to use the Pampered Chef blender which does marvelous nut butters. Since I’m diabetic, I’m also going to substitute Swerve powdered sugar and stevia-sweetened chocolate chips. Can’t wait to get Nutella back into my life!
Hi Linda! Freshly roasted nuts will be warm and releasing oils. It makes for easier blending. I never tried pre-roasted hazelnuts. Let me know how it goes!
What a great recipe! I omitted the salt and vanilla and I cut the powdered sugar by a bit bc I was afraid it would be too sweet for my taste. I also used canola oil instead of coconut. It came out SO GOOD!!! One of the best things I’ve made in a while. I used a pretty junky food processor and it did the job, not quote as smooth as Nutella but close. Love that there is no palm oil and it tastes just as good as nutella!!
Thanks for sharing this awesome recipe 🙏🏻
I just tried a similar recipe, but it called for 1.5 cups of chocolate and 3 tbsp powdered sugar. Can I reduce the sugar? I cup is a bit much for me. Also, will this harden as it sets (I would not refrigerate it)?
Did you weigh the hazelnuts or did you use a cup measure? I weighed out 8 oz of hazelnuts and it was so thick like brownie batter. I even added extra oil and it didn’t help. Not sure what the issue was..
The same happened to me, it's due to the quality of the hazelnuts. The older they are the less oil they'll provide. To balance I added hazelnut oil but I guess it's not so easy to come by. Or even better just find better and fresher nuts.
Next time I'll make this recipe I'll make sure to get very good nuts 🙂
When mine clumped up, I tried adding more oil, which didn’t help, but i found that adding water does. Just add tiny bits at a time and see how it helps the texture.
How much does this make in the end? I'm trying to get the right size jar as a container. Thanks!
Thank you for the detailed recipe! I just made it today, unfortunately I believe it had too much salt. my boyfriend tried it and said the same. I tried to fix it, adding more powdered sugar, more cocoa... didn't help much. It is still too salty. next time I will try with half of the amount of salt (or even less).
anyway i appreciate the recipe, thank you.
This recipe is a pretty good recipe...the 2 things I would change would be that u probably need to add half the amount of salt to the recipe and instead of buying hazelnuts that u have to crack and peel I would just get pre peeled hazelnuts! Peeling the hazelnuts took me FOREVER! I definitely would use this recipe in the future with the new things I have learned. I would give this receipt a 3 star review because I did not like 2 things in the recipe but I would be nice and give it a 4 star review. ⭐️ ⭐️ ⭐️ ⭐️
Thank you so much, Elena!
Yeah I'd say it was hard -,- but I did it!
Can I use something instead of powdered sugar?
You can make your own powdered sugar by just blending for a while some normal sugar.
I use maple syrup
Did the maple syrup change the flavor of your nutella?
Does the coconut oil have its own taste or is it neutral?
Also, is it possible to use honey instead of sugar? And what would be the ratio?
If you buy virgin coconut oil it does have a coconut taste, but the regular does not.
Judy DiLeo says
I've tried several versions of Nutella DIYs and this is by far the best I've ever made. It's as creamy as the real stuff. So yummy. I use it to make churnless Nutella gelato. Great recipe!
Whoa! Nutella gelato?!? I’ve only had GOOD Nutella gelato a couple times. The other times, the stuff tasted chemically and ugh!
How do you make it?
can you use melted butter instead of oil?
I did not test this recipe with melted butter.
I would say that with the butter changing its consistency to grainy when melted and re-solidified, it would have an impact on the end product. Also, it could become too difficult to spread considering that butter would return to its solid state. I think going with flavourless oil is indeed the best idea.
How do u make it this smooth? No matter how long I blend/process it, it's remaining grainy.
Hi Rita! If your food processor or blender is not powerful enough to blend it smooth, try melting the chocolate chips before adding to the rest of the ingredients. Hope this helps!
Hello! What if I’m using cocoa powder and not choc chips? How can I make it not grainy
Hi Ella! You would have to make sure the blender can really pulverize the hazelnuts. Maybe try using a spice grinder and then blend everything in the blender.
Try mixing the cocoa powder with a small amount of water until smooth, and add that to the mix. You can also mix it with maple syrup, if you’re using that instead of sugar.
This recipe was amazing!! We used 5T of coconut oil but the flavor and texture was perfect. Thank you:)
What if you don't have a food processor what can you use instead ?
Hi Sharon! I am afraid you need a food processor to make this recipe. Blender may work too.
I mean, this is seriously nutella! I am so thankful to have found this and made it. I know exactly what's in it, and can pronounce everything, and it is so incredibly delicious. I can't thank you enough for this recipe.
This is so helpful to have at home and I love making my own ingredients. Love this stuff and put it pretty much on everything I can.
I have never made my own nutella, but I love it! It looks so smooth & creamy & easy to make! I will have to make some with my kids while they are on break!
Julie Blanner says
This is life changing! We love Nutella in our house, and this homemade version has become a staple. The girls love it on bagels and toaster waffles.
Nutella is MY FAVORITE!! I had never made it homemade but this turned out SO good!
Montana Martin Iles says
How much time you can keep it in the jar before it turns? Should i keep in the fridge or the pantry?
Up to two weeks on the counter.
Jori Taylor Hodgson says
How well does this keep? How long and does it need to be refridgerated?
Homemade Nutella is so fun! I've made something like this but it went moldy before I could eat it all. Then I cried a little. But your version doesn't have milk and therefore molding is no issue. Awesome post. 🙂
lol You're right! Thanks, Valerie!
Lizzy Do says
Oh, yeah!!!! I'm sure homemade is even better!!!
Anna, this is so beautiful. I love the old glass jar and the homemade label!
And, Nutella, I eat by the spoonful.
We do too! Thanks, Colette!
This homemade nutella needs to happen in my life!
You won't regret it! 🙂 Thanks, Nicole!
What a fabulous do at home recipe. I actually saw hazelnuts at Costco.... Hmmm... I think I have my Nutella making to do. 🙂
Yay! Let me know how it goes! Thanks, Ramona!
Anna: My family and I are crazy for Nutella...I'll have to make this homemade version. It looks to die for!!!
We are too! So glad you like it, Denise! Thank you!
I have been planning and planning to make nutella at home for a while now. Wonder when I will implement. Love that bottle you used, nice prop 🙂
One of my faves 🙂 Thank you so much, Kankana!
This is the best looking homemade nutella I have every seen! I want to dive in that jar! Gorgeous, Anna!
Thank you so much, Carol!
Mind = blown. I NEED this!
lol So glad you think so, Georgia! Thanks!
Averie Cooks says
This would be highly dangerous to keep laying around for me! Great job on recreating it at home!
Monica Cheng says
Mmm Nutella is my absolute favorite, and I go through the jars way too quickly. Homemade Nutella sounds like a divine idea! (:
So glad you like it, Monica! Thanks!
I just made homemade roasted almond butter, and the nut butter obsession is on. Funny, Nutella is one that's high on my list to make! Yours looks delicious!
Oooooh, almond butter is on my list too! Sounds great! Thanks, Marcie 🙂