If you’re as obsessed with Nutella as I am, but not thrilled with the sugar overload in the store-bought stuff, this homemade Nutella recipe is a total game-changer. It’s rich, creamy, and full of bold chocolate hazelnut flavor, without all the added junk. I love that I can control the sweetness and tweak the flavor depending on my mood (dark chocolate lovers, this one’s for you). It’s smooth, spreadable, and seriously addictive.
Chocolate Hazelnut Spread
This Nutella hazelnut spread tastes like the real deal but better. Roasted hazelnuts give it that warm, nutty base, and the combo of cocoa powder and melted chocolate takes the richness over the top. Plus, it’s super versatile–spread it on toast, swirl it into brownies, or eat it straight off the spoon (no shame here). My kids ask for this hazelnut chocolate spread constantly, and I love knowing exactly what’s in it.
Once you make this easy homemade Nutella, I guarantee you’ll never go back to the jarred version.
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The Secret to Store-Bought Texture in Homemade Nutella
For a silky-smooth finish, take the extra time to blanch your hazelnuts after roasting. They’ll blend better and lose any bitterness from the skins. Want that ultra-creamy consistency? Sift your powdered sugar and cocoa powder before adding them to the food processor. It helps everything mix evenly and eliminates clumps for a perfectly smooth chocolate hazelnut spread. This extra step is especially worth it if you’re gifting the spread or serving it to picky eaters.
Homemade Nutella Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Food Processor
Ingredients
- 1 cup raw hazelnuts *
- ¾ cup powdered sugar
- ½ cup unsweetened cocoa powder **
- 2 tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
- ¼ cup chopped chocolate **
- ⅛ teaspoon sea salt to taste
Instructions
- Preheat the oven to 400°F.
- Place the hazelnuts on a baking sheet and bake for 10 minutes, stirring halfway through.1 cup raw hazelnuts
- Allow them to cool slightly before handling. Once cooled, place them in a towel and gently rub the nuts until the skins come off— this should take about 5 minutes.
- Place the hazelnuts in a food processor and pulse until they resemble finely ground coffe, about 10-15 pulses.
- Add in the powdered sugar, cocoa, vegetable oil, vanilla, and chopped chocolate and process until it is smooth and creamy, about 5 minutes. The mixture will become thick before it becomes smooth and creamy— just keep scraping down the sides of the bowl and processing and it will come together. Add salt to taste.¾ cup powdered sugar, ½ cup unsweetened cocoa powder, 2 tablespoons vegetable oil, 1 teaspoon pure vanilla extract, ¼ cup chopped chocolate, ⅛ teaspoon sea salt
Notes
- Be sure to scrape down the food processor to make sure everything is incorporated well.
- Add a bit of vanilla extract to the mixture to give it more flavor.
Things to Make with Nutella
Once you’ve whipped up a batch of homemade Nutella, there are so many delicious ways to put it to use! Spread it over a slice of soft white bread and top with sprinkles for a fun and nostalgic treat like fairy bread, or use it as the melty, chocolatey center in a gooey s’mores quesadilla. You can also stir it into no bake cookies for a rich, fudgy twist on the classic. However you use it, this homemade Nutella adds the perfect touch of creamy, nutty sweetness.
How to Make Nutella Step-by-Step
Roast the Hazelnuts: Preheat your oven to 400°F. Place 1 cup of raw hazelnuts on a baking sheet and bake for 10 minutes, stirring halfway through. Allow them to cool slightly before handling. Once cooled, place them on a towel and gently rub the nuts until the skins come off–this should take about 5 minutes.
Grind the Hazelnuts: Place the roasted hazelnuts in a food processor and pulse until they resemble finely ground coffee, about 10-15 pulses.
Blend the Spread: Add in ¾ cup of powdered sugar, ½ cup of unsweetened cocoa powder, 2 tablespoons of vegetable oil, 1 teaspoon of vanilla extract, and ¼ cup of chopped chocolate and process until it is smooth and creamy, about 5 minutes. The mixture will become thick before it becomes smooth and creamy– just keep scraping down the sides of the bowl and processing, and it will come together. Add ⅛ teaspoon of sea salt to taste.
How to Store
Store leftover homemade Nutella hazelnut spread in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 3 weeks. I like to leave it out on the counter for a few minutes to soften before using.
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