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!
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.
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.
How To Make Homemade Nutella
- 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.
- 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.
- 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.
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.
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!
- Nutella Crepes
- Nutella Ice Cream
- Nutella Muffins
- Nutella Brownies
- Nutella Donuts
- Nutella Oreo Truffles
- Nutella No Bake Bars
- Nutella Cookies
Homemade Nutella
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!
Ingredients
- 1 cup hazelnuts, roasted
- 4 Tablespoons powdered sugar
- 200 g 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
Recipe from Home Cooking Adventure
Nutrition Information
Yield
15Serving Size
1Amount Per Serving Calories 159Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 3mgSodium 11mgCarbohydrates 12gFiber 1gSugar 9gProtein 2g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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Jennifer says
Yum is all I can say. I won't buy it as I'll eat the whole jar by myself in days, I'm sure. The one time I tasted it – heavenly!
Lisa @ Tarte du Jour says
Oh wow! There is only one thing better than Nutella… homemade Nutella. This looks fabulous!
Lisa @ Tarte du Jour says
Oh wow! There is only one thing better than Nutella… homemade Nutella. This looks fabulous!
goodcooks says
Sounds delicios, homemade nutilla (everyone's obesession), yet it's an easy recipe, definitely will try it, thank you Erin.
goodcooks says
Sounds delicios, homemade nutilla (everyone's obesession), yet it's an easy recipe, definitely will try it, thank you Erin.
The Harried Cook says
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…
The Harried Cook says
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…