Homemade Nutella
A simple homemade chocolate-hazelnut spread made from roasted hazelnuts, cocoa, powdered sugar, coconut oil, vanilla, and sea salt.
Servings: 12 servings
Ingredients
Ingredients
- ?1 1/2 cups 225 gramsraw or roasted unsalted blanched hazelnuts
- ?2 tablespoonscoconut oil
- ?1/2 cup+ 2 tablespoonspowdered sugar
- ??cupcocoa powder
- ?1/2 teaspoonsea salt
- ?1 teaspoonpure vanilla extract
Instructions
Instructions
- Preheat the oven to 350°F (180°C); use 160°C for a fan oven.
- Spread the 1½ cups (225 g) hazelnuts in a single layer on a baking sheet and roast for 10–12 minutes, until fragrant and lightly toasted.
- Let the hazelnuts cool for a few minutes so they are warm but not hot, then transfer them to a food processor.
- Process the hazelnuts until they turn into a smooth butter, stopping to scrape down the sides as needed. This typically takes about 90–120 seconds but may vary by processor.
- Add the ½ cup + 2 tablespoons powdered sugar and the cocoa powder (as listed in the ingredients). Process for about 90 seconds, scraping the sides once or twice so the mixture is evenly combined.
- Add the 2 tablespoons coconut oil, 1 teaspoon vanilla extract, and ½ teaspoon sea salt. Blend until the spread is smooth and pourable but not too thin. Total processing time from the beginning is usually around 5–6 minutes; continue blending as needed to reach the desired consistency.
- Transfer the Nutella to a clean glass jar. The mixture will firm up as it cools.
- Store the spread in the refrigerator or at room temperature for up to 2 weeks.
Equipment
- Food Processor
Notes
The creaminess of your Nutella will depend on how powerful your food processor. A high-powered blender can also be used (Vitamix). A regular blender might not work as it can become too hot, or might break.
This homemade Nutella is vegan, dairy-free, and gluten-free.
This recipe can be easily doubled or tripled but don’t halve it.
If using unblanched hazelnuts, when you take them out of the oven, let them cool down until they’re cool to the touch then transfer to a clean kitchen towel and rub them. The skins will easily come off.
The more sweetener/powdered sugar you add, the thicker your spread will be.
If your Nutella is too thick, just add a little bit of water and blend again.
High-quality melted chocolate can be added – I don’t find it necessary so I don’t add it but if you prefer a more chocolatey flavor then go for it.
This homemade Nutella is vegan, dairy-free, and gluten-free.
This recipe can be easily doubled or tripled but don’t halve it.
If using unblanched hazelnuts, when you take them out of the oven, let them cool down until they’re cool to the touch then transfer to a clean kitchen towel and rub them. The skins will easily come off.
The more sweetener/powdered sugar you add, the thicker your spread will be.
If your Nutella is too thick, just add a little bit of water and blend again.
High-quality melted chocolate can be added – I don’t find it necessary so I don’t add it but if you prefer a more chocolatey flavor then go for it.