Nutella is the most delicious, creamy chocolate hazelnut spread that you can use on everything. This homemade Nutella recipe means you can have it ready any time you're craving it. So easy!
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
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Notes
This recipe makes 1 cup of Nutella.
I used dark chocolate and special dark cocoa powder to make a dark chocolate Nutella, but use whatever you have on hand.
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.
Storage: Store homemade Nutella in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 3 weeks.