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.
HOMEMADE NUTELLA
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?
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Preheat oven and prepare a baking sheet. Place hazelnuts on the sheet and roast for 12 to 15 minutes.
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Remove from the oven and let cool.
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Gently rub the nuts with a kitchen towel until the skin comes off.
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Place hazelnuts in a food processor and process until they start to liquefy.
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Add powdered sugar and cocoa. Mix until well combined.
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With the food processor running, drizzle in the oil and vanilla.
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Add the salt and process for 5 seconds.
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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.
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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! 😀
Homemade Nutella
Ingredients
- 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
Instructions
- 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.
Nutrition
This recipe was originally published on May 15th, 2013 and updated on October 1st, 2019.
Jennifer says
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..
Margaux says
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 🙂
Li says
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.
NV says
How much does this make in the end? I'm trying to get the right size jar as a container. Thanks!
Nofar says
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.
Elena says
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. ⭐️ ⭐️ ⭐️ ⭐️
Anna says
Thank you so much, Elena!
Kimani says
Yeah I'd say it was hard -,- but I did it!
Lola says
Can I use something instead of powdered sugar?
Emily says
You can make your own powdered sugar by just blending for a while some normal sugar.
Li says
I use maple syrup
FH says
Did the maple syrup change the flavor of your nutella?
Kathrin says
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?
Noelle says
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!
Luposian says
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?
victoria says
can you use melted butter instead of oil?
Anna says
I did not test this recipe with melted butter.
Bungee says
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.
Rita says
Hi,
How do u make it this smooth? No matter how long I blend/process it, it's remaining grainy.
Thx
Anna says
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!
Ella says
Hello! What if I’m using cocoa powder and not choc chips? How can I make it not grainy
Anna says
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.
Li says
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.
Anne says
This recipe was amazing!! We used 5T of coconut oil but the flavor and texture was perfect. Thank you:)
Sharon says
Hi There
What if you don't have a food processor what can you use instead ?
Thanks Bunches
Sharon
Anna says
Hi Sharon! I am afraid you need a food processor to make this recipe. Blender may work too.
Billy says
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.
Sara says
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.
Kristyn says
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.
Eden says
Nutella is MY FAVORITE!! I had never made it homemade but this turned out SO good!