Homemade Nutella

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Homemade Nutella – skip the store bought stuff and make chocolate hazelnut spread at home that is full of better for you ingredients but still tastes absolutely amazing!

I am a sucker for Nutella. I first discovered in middle school French class when we made crepes, and have basically been addicted to the stuff ever since. They are TONS of recipes that use Nutella on this site, but I think my all time favorite might be Nutella Cupcakes.

The first time I made them was actually the first time that I made my own homemade Nutella. I have done it with the commercial stuff and homemade, and I have to say homemade wins every time!

a jar of homemade nutella with a spoon in it

 

If you have ever made your own Peanut Butter, this is very similar. The best thing you can have is a high powered blender to make it nice and smooth. I have a Blendtec, and I absolutely love it. They are pricey, but I have had it for about 7 years now, and it is still going strong. So they do last.

That being said, I have made this before in a traditional blender and food processor, and it works fine. It is a little grainier in texture, but it still tastes amazing and works well.

pureed hazelnuts in a blender

What You’ll Need

  • Hazelnuts
  • Powdered Sugar
  • Milk Chocolate
  • Unsweetened Cocoa Powder
  • Avocado Oil
  • Vanilla Extract

I use avocado oil because it is a neutral tasting oil that is a little better for you. You can use canola or vegetable oil in its place. You just want to avoid olive oil or coconut oil, as those have a taste and will change the taste of your chocolate hazelnut spread.

homemade nutella on an english muffin

How To Make Homemade Nutella

  1. If you have raw hazelnuts you will want to roast them. Arrange them in a single layer on a baking sheet and bake for about minutes at 350º F.
  2. Add the roasted hazelnuts to a high powdered blender or food processor and process until they are smooth. This can take up to 3 minutes. In the Blendtec, mine gets very liquidy and smooth.
  3. Melt milk chocolate over a double boiler, or in the microwave at 30 second intervals.
  4. Add melted chocolate, powdered sugar, cocoa powder, oil, and vanilla to the blender and blend until smooth and combined.
  5. Pour mixture into a small sauce pan and cook over low heat for 5 minutes.
  6. Once done place chocolate hazelnut spread in an airtight container.
chocolate hazelnut spread in a jar

Storage

Store the homemade Nutella in an airtight container. It can be stored at room temperature for up to 2 weeks. I don’t like to store it in the fridge as it tends to harden and that makes it tough to use. I do stir it before using each time.

If you want to store it in the fridge, it can last up to a month. You will just need to let it come closer to room temperature to ensure it is spreadable.

Recipe Tips

  • Remove the skins. If your hazelnuts have the skins still on, after your roast them, do your best to remove the skins. I like to let them cool and then place them in a kitchen towel. Fold the towel over and rub them together very well. This will loosen a lot of the skins. Remove what you can, but there were always be some that stick and that is ok.
  • Use a neutral tasting oil. Commercially produced Nutella uses palm oil. A lot of home recipes call for vegetable or canola oil. It is what I first used 11 years ago when I made the recipe. But now I use avocado oil because it is neutral tasting, but is just a little bit better for you. Coconut oil and olive oil have strong flavors and will affect the taste of the spread, so avoid them if possible.
  • If you do not have a high powdered blender and your spread ends up a little grainy. You can press it through a fin mesh strainer to remove some of the pieces of nuts. This will make your end result smoother.
a jar with nutella and a spoon in it

How To Use Nutella

Aside from just spreading it on toast or an English Muffin there are lots of other treats you can use it in!

close up spoonful of chocolate hazelnut spread on a spoon
close up of a spoonful of homemade chocolate hazelnut spread
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Homemade Nutella

By Erin
Homemade Nutella – skip the store bought stuff and make chocolate hazelnut spread at home that is full of better for you ingredients but still tastes absolutely amazing!
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 15

Ingredients 

  • 1 cup hazelnuts, roasted
  • 4 Tablespoons powdered sugar
  • 200 grams milk chocolate
  • 1 Tablespoon unsweetened cocoa powder
  • 3 Tablespoons avocado oil
  • 1/2 teaspoon vanilla extract

Instructions 

  • Add the roasted hazelnuts to a high powdered blender or food processor and process until they are smooth. This can take up to 3 minutes.
  • Melt milk chocolate over a double boiler, or in the microwave at 30 second intervals.
  • Add melted chocolate, powdered sugar, cocoa powder, oil, and vanilla to the blender and blend until smooth and combined.
  • Pour mixture into a small sauce pan and cook over low heat for 5 minutes.
  • Once done place chocolate hazelnut spread in an airtight container.

Notes

Nutrition

Serving: 1g | Calories: 159kcal | Carbohydrates: 12g | Protein: 2g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 3mg | Sodium: 11mg | Fiber: 1g | Sugar: 9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 15
Calories: 159
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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85 Comments

  1. I am afraid to make this, because I might eat the whole thing with a spoon – but I think I'll make it anyways! 🙂 Thanks for sharing, Erin…

  2. I am afraid to make this, because I might eat the whole thing with a spoon – but I think I'll make it anyways! 🙂 Thanks for sharing, Erin…