Homemade Nutella

Craving that creamy, chocolatey spread that’s perfect for toast, pancakes, or just a spoonful straight from the jar? Store-bought Nutella is delicious, but making your own at home is a game-changer. You control the ingredients, flavor intensity, and texture, and you avoid any unnecessary additives. Plus, it’s surprisingly simple to whip up with just a handful of wholesome ingredients. This homemade Nutella recipe delivers all the rich, nutty goodness you want, with a subtle hint of coconut oil that gives it a silky finish. Ready to indulge in a spread that tastes just like the classic, but better? Let’s dive in!

Why This Recipe Is a Must-Try

This homemade Nutella is a must-try for several reasons. First, it uses simple, pantry-friendly ingredients that you likely already have or can easily find. The hazelnuts provide a natural, nutty base, while the cocoa powder adds that deep chocolate flavor we all crave. Instead of processed oils, this recipe uses coconut oil, which not only enhances the texture but also adds a hint of tropical richness. The powdered sugar sweetens the spread perfectly, and a touch of vanilla and sea salt balances everything beautifully.

What really sets this recipe apart is how customizable it is. You can make it as sweet or as rich as you like, and it comes together in just about 15 minutes. Plus, it’s free from preservatives and artificial flavors, making it a wholesome choice for your family or yourself. Whether you’re spreading it on warm toast, swirling it into yogurt, or using it as a dip for fruit, this homemade Nutella will quickly become a pantry staple.

Ingredients

• 1½ cups (225 grams) raw or roasted unsalted blanched hazelnuts – The star of the show! Using blanched hazelnuts ensures a smooth texture without the skins.
• 2 tablespoons coconut oil – Adds creaminess and helps create that luscious spreadable consistency.
• ½ cup + 2 tablespoons powdered sugar – Sweetens the spread perfectly without grittiness. Powdered sugar dissolves smoothly.
• ⅓ cup cocoa powder – Use unsweetened cocoa powder to get that rich chocolate flavor.
• ½ teaspoon sea salt – Enhances the chocolate and hazelnut flavors while balancing sweetness.
• 1 teaspoon pure vanilla extract – Adds warmth and depth to the flavor profile.

How To Make Homemade Nutella

Step 1: Roast the Hazelnuts (If Using Raw)

If you’re using raw hazelnuts, start by roasting them to bring out their natural oils and deepen their flavor. Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet in a single layer and roast for 12-15 minutes, stirring once or twice, until the skins start to crack and the nuts smell fragrant.

Step 2: Remove the Skins

Once roasted, transfer the hazelnuts to a clean kitchen towel. Rub them vigorously inside the towel to remove as much of the skins as possible. Don’t worry if some skins remain; a little adds a nice texture and flavor.

Step 3: Blend the Hazelnuts

Place the hazelnuts into a food processor or high-powered blender. Blend on high speed for about 5-7 minutes, stopping every minute or so to scrape down the sides. The nuts will go through several stages: from chopped pieces to a fine meal, then to a thick paste, and finally to a creamy, oily nut butter.

Step 4: Add Coconut Oil and Cocoa Powder

Once your hazelnut butter is smooth and creamy, add the coconut oil and cocoa powder. Blend again until fully combined and smooth. The coconut oil helps create that spreadable texture, while the cocoa powder delivers the chocolate punch.

Step 5: Sweeten and Flavor

Add the powdered sugar, sea salt, and vanilla extract. Blend again until everything is fully incorporated and the spread is silky. Taste and adjust sweetness or salt as needed.

Step 6: Store and Enjoy

Transfer your homemade Nutella to a clean glass jar or airtight container. Let it cool if it’s still warm, then seal and store at room temperature or in the refrigerator. It will thicken as it cools but will soften quickly at room temperature.

Expert Tips

• For the smoothest texture, use a high-powered blender or food processor.
• Don’t skip the roasting step if using raw hazelnuts – it’s key for flavor and easier skin removal.
• If your Nutella is too thick, add a little more coconut oil, a teaspoon at a time, blending after each addition.
• Use powdered sugar rather than granulated to avoid any gritty texture.
• Adjust the sweetness to your liking by adding more or less powdered sugar.
• If you prefer a less oily spread, chill the jar before using to help it firm up.
• To save time, you can use pre-roasted hazelnuts, but fresh roasting often yields better flavor.
• Make sure to blend long enough to release the natural oils from the nuts for a creamy consistency.

Variations and Customizations

• Swap Coconut Oil: Use a neutral oil like grapeseed or light olive oil if you prefer less coconut flavor.
• Sweetener Alternatives: Substitute powdered sugar with powdered coconut sugar or a blend of powdered stevia and erythritol for a lower sugar option.
• Add a Nut Twist: Mix in a tablespoon of almond butter or peanut butter for a nutty flavor variation.
• Spiced Nutella: Add a pinch of cinnamon or a drop of almond extract for an extra flavor dimension.
• Chocolate Intensity: Increase or decrease cocoa powder depending on how rich and chocolatey you want your spread.
• Chunky Version: Reserve a handful of chopped toasted hazelnuts and stir them in at the end for added crunch.
• Vegan/Dairy-Free: This recipe is naturally dairy-free, making it suitable for vegan diets.

How to Store Leftovers

Homemade Nutella can be stored in an airtight container at room temperature for about 2 weeks. If your kitchen is warm, it’s best to keep it in the refrigerator to prevent the coconut oil from melting completely and separating. Just be aware that refrigerated Nutella will firm up and may need a few minutes at room temperature before spreading easily. Always use a clean spoon to avoid introducing moisture or bacteria, which can shorten shelf life. For longer storage, you can freeze the spread for up to 3 months. Thaw in the refrigerator overnight before using.

FAQ

Can I use roasted hazelnuts instead of raw?

Absolutely! Using roasted hazelnuts saves time and adds a deep, toasty flavor. Just be sure they are unsalted and blanched for the smoothest texture. If you use already roasted nuts with skins on, you might want to remove the skins for a creamier finish.

Is coconut oil necessary in this recipe?

Coconut oil helps create that smooth, spreadable texture and adds a subtle richness. If you don’t have coconut oil or prefer not to use it, you can substitute with other neutral oils like grapeseed or light olive oil, but the flavor and texture might be slightly different.

Can I make this Nutella sugar-free?

Yes! You can replace the powdered sugar with a powdered sugar alternative like powdered erythritol or a blend of powdered stevia and erythritol. Keep in mind that these sweeteners can have different sweetness levels and aftertastes, so adjust according to preference.

How long does homemade Nutella last?

Stored properly in an airtight container, homemade Nutella lasts about 2 weeks at room temperature. Refrigeration will extend its life to around 4 weeks but will firm it up. For even longer storage, freezing for up to 3 months is possible.

Conclusion

Making homemade Nutella is a rewarding kitchen project that yields a delicious, wholesome chocolate-hazelnut spread you can feel great about. With just a handful of simple ingredients and a little blending, you get a rich and creamy spread that’s perfect for breakfast, snacks, or baking. The natural flavors of roasted hazelnuts combined with cocoa and vanilla create a classic taste that rivals store-bought versions, without any unnecessary additives. Plus, the recipe is incredibly versatile—customize it with your favorite flavors, adjust the sweetness, or even add some crunch. So next time the Nutella craving hits, skip the store and make your own. Your taste buds (and your pantry) will thank you!