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.
Heather says
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.
Carly says
I am wanting to make a chocolate spread - do you think this recipe would work if I omitted the hazelnuts?
Jessa says
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.
Jessa says
Sorry, I meant mixer, not blender. Though ... it might work in a blender, too.
Diana says
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!
Anna says
Yay! That's wonderful! Thank you, Alex!
Chloe says
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.
Thanks
Lulu says
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!
Ann says
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.
Thank you.
Kristen says
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,
Anna says
I am so glad my recipe is helpful! Thank you for giving it a try, Pratima!
Linda says
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!
Anna says
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!
Colette says
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 🙏🏻
Ann says
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)?
Thanks!