Homemade Nutella
This homemade Nutella recipe is a creamy, chocolatey spread made with simple ingredients like hazelnuts, cocoa powder, and coconut oil. It's easy to make, customizable, and free from preservatives, perfect for a wholesome treat.
Servings: 6 servings
Ingredients
- 1.5 cups raw or roasted unsalted blanched hazelnuts
- 2 tablespoons coconut oil
- 0.5 cup powdered sugar
- 2 tablespoons powdered sugar
- 0.33 cup cocoa powder unsweetened
- 0.5 teaspoon sea salt
- 1 teaspoon pure vanilla extract
Instructions
- If you’re using raw hazelnuts, 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.
- Transfer the roasted hazelnuts to a clean kitchen towel. Rub them vigorously inside the towel to remove as much of the skins as possible. Some skins can remain.
- Place the hazelnuts into a food processor or high-powered blender. Blend on high speed for about 5-7 minutes, stopping every minute to scrape down the sides. The nuts will go from chopped pieces to a creamy, oily nut butter.
- Add the coconut oil and cocoa powder to the hazelnut butter. Blend again until fully combined and smooth.
- 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.
- Transfer your homemade Nutella to a clean glass jar or airtight container. Let it cool if warm, then seal and store at room temperature or in the refrigerator. It will thicken as it cools but soften at room temperature.
Equipment
- Oven
- Baking Sheet
- Kitchen Towel
- Food Processor
Notes
Use a high-powered blender or food processor for the smoothest texture. Roasting hazelnuts is key for flavor and easier skin removal. For a thinner spread, add more coconut oil. Powdered sugar avoids gritty texture. Adjust sweetness as desired. Chill the jar before use for a firmer spread. You can substitute coconut oil with neutral oils, and powdered sugar with powdered sugar alternatives for lower sugar options. Add chopped toasted hazelnuts for a chunky texture. This recipe is naturally dairy-free and suitable for vegans.