This Homemade Nutella is made with just 5 simple ingredients and is healthier than store-bought, with the same great flavor.
Homemade Nutella made with real ingredients.
I started making my own homemade nutella and I don't know if I can ever go back–mostly because it's so EASY to make and I love that I know exactly what's in it. There aren't any preservatives and I love being able to control the amount of chocolate and sweetness that's right for my family.
Homemade Nutella is easy to make in a food processor, but if you want an even smoother consistency, I love using my mini blender.
Try more of my homemade sauces and condiments, like Homemade Mayo, Pesto, Ranch Dressing, Easy Salsa, BBQ Sauce, and Teriyaki Sauce.
How to make Homemade Nutella:
Roast and Skin Hazelnuts: Spread raw hazelnuts on a baking sheet and roast at 350°F for 10 minutes. Use paper towels or a clean kitchen towel to rub them vigorously to remove most of the skins (it's okay if you don't get them all).
Blend: Add the warm, skinned hazelnuts to a food processor or high-powered mini blender. Blend for 3-5 minutes, scraping down the sides as needed, until the hazelnuts turn into a smooth, creamy butter.
Add Chocolate Flavor: Add powdered sugar, unsweetened cocoa powder, vanilla extract, and a pinch of salt to the hazelnut butter. Blend until smooth and creamy. If it's too thick, add a teaspoon of avocado oil to thin. Taste and adjust sweetness. Store homemade nutella in a jar at room temperature for 1 week or refrigerate for 1 month.
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Nutella Recipe
Equipment
- Food Processor , or mini blender
Ingredients
- 2 cups raw hazelnuts
- ⅓ cup + 1 Tablespoon powdered sugar (or sweetener of your choice0
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Roast hazelnuts at 350 degrees for 10 minutes. Rub them with a towel to remove the skins.2 cups raw hazelnuts
- Blend: Add hazelnuts to a food processor or blender and blend until smooth and creamy (3–5 minutes).
- Add powdered sugar, cocoa powder, vanilla, and salt and blend again until smooth and creamy.⅓ cup + 1 Tablespoon powdered sugar, ¼ cup unsweetened cocoa powder, 1 teaspoon vanilla extract, ¼ teaspoon kosher salt
- Taste and add a little additional powdered sugar, if you’d like it sweeter. (I sometimes transfer it to a mini blender to get it really smooth). If it’s too thick, add a little bit of avocado oil to help thin it.
Notes
Nutrition
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