This delicious homemade Nutella recipe is smooth, creamy and sweet. Make this copycat recipe easily at home and enjoy on toast or with your favorite desserts.
Making your own homemade Nutella is easier than you think! The end result is perfection. It has a rich flavor and creamy consistency. You can control all the ingredients. If you want less sugar, then use less sugar. Easy peasy!
I love that the homemade version is a healthier alternative than store-bought. Some people are concerned about palm oil and there’s none of that in this healthier homemade Nutella.
Your batch of chocolatey hazelnut spread is ready in about 20 minutes. You just need a few simple ingredients and either a food processor or powerful blender (like a Vitamix). No preservatives. No additives. Just sweet and delicious hazelnut spread you’ll want to put on everything!
Why You’ll Love This Homemade Chocolate Hazelnut Spread
- Healthier alternative
- You can control the ingredients including the amount of sugar
- You can control the consistency making it thinner or thicker
- So many ways to use the finished spread in many delicious recipes
- A fun recipe for the whole family to do together
- Takes about 20 minutes to make
- Can be stored for up to 1 month (if you don’t eat it all!)
- Raw hazelnuts
- Powdered sugar
- Unsweetened cocoa powder
- Vanilla extract – I recommend using pure vanilla extract if you can.
- Refined coconut oil – It has a more neutral flavor than unrefined.
- Semi-sweet chocolate – I buy the baking squares in the baking aisle.
- Milk chocolate – A plain chocolate bar works like Hershey’s or milk chocolate chips.
How to Make Homemade Nutella
- Step One: Heat a pan on high heat and place hazelnuts in the pan. Stir around constantly for 8 to 10 minutes or until you notice some of the skin coming off and they start to brown.
- Step Two: Remove from heat and transfer the hazelnuts onto a clean kitchen towel.
- Step Three: Gently rub the hazelnuts together with the towel until most of the skin comes off. You might need a bit of help with a knife to get most of the skin off the hazelnuts.
- Step Four: Place the hazelnuts in a high-powered blender or food processor and mix until it starts to liquify and look like hazelnut butter. Scrape the sides as needed to make sure you get all the nuts.
- Step Five: Add the powdered sugar, cocoa powder, vanilla and coconut oil and mix until combined.
- Step Six: Melt the chocolate in the microwave for 20 second intervals until completely melted. Be careful to not burn the chocolate. You can also use a double boiler to melt the chocolate.
- Step Seven: Pour the melted chocolate into the hazelnut mixture and continue mixing until it is evenly combined.
- Step Eight: Strain the mixture through a cheesecloth or a strainer with tiny holes.
- Step Nine: Add to a clean jar and let it cool completely. Store in the refrigerator for up to 1 month.
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Ways to Use Homemade Nutella
- Spread on toast, bagels, croissants or English muffins for a quick and easy breakfast.
- Add to smoothies to add a chocolate flavor.
- Use as a dip for fresh fruit like strawberries, pineapple, bananas, or apples.
- Mix into your brownie or cookie batter for extra indulgence.
- Swirl into ice cream (SO GOOD in vanilla ice cream!).
- Use a donut or cupcake filling or as a frosting for cakes and cupcakes.
- Spread on graham crackers and top with marshmallows to make Nutella s’mores.
- Spread on a tortilla and roll up with bananas to make a Nutella banana wrap.
- Spread on a slice of banana bread (yum!).
Variations and Substitutions
- Instead of hazelnuts, try almonds or cashews or a combination of nuts.
- Use peanuts to make a chocolate peanut butter.
- Switch out the powdered sugar for maple syrup, honey, coconut sugar, brown sugar or granulated sugar.
- Use dark chocolate instead of milk chocolate to make your spread less sweet.
- Add a pinch of salt or sea salt for a salted chocolate hazelnut spread.
- You can omit the vanilla extract if you like.
- Use vegetable oil or olive oil if you don’t have coconut oil. If you have hazelnut oil, you can try that as well.
- Make the roasted hazelnuts in the oven instead of on the stovetop.
The best way to store your homemade spread is in airtight jar or container in the refrigerator. If stored properly, it should keep for up to 1 month. Your homemade Nutella will not last as long as the store-bought version because it has no preservatives. If you notice any signs of spoilage, it’s best to discard and make a fresh batch.
Some people store it in an airtight container at room temperature for up to 2 weeks. I prefer the refrigerator because it lasts longer.
Can I Freeze?
Yes, you can! Place the homemade Nutella in an airtight container. Make sure to leave some room at the top so it can expand when it freezes. Store in the freezer for up to 3 months.
To thaw frozen Nutella, remove the container from the freezer at let it thaw at room temperature for several hours or overnight.
Freezing can change the texture and consistency, but there’s a simple fix. It will thicker and a bit grainy when you thaw it out. You can stir it up by hand or mix in the food processor to try improve the texture/consistency issues.
I don’t recommend thawing and re-freezing.
What is Nutella?
Nutella is a chocolate hazelnut spread with a rich chocolate flavor and creamy smooth texture. It has a slighty nutty taste from the hazelnuts, but not overpowering. I find it’s more chocolate than hazelnut.
It first came out in Italy in the 1960s by the Italian company Ferrero. Mmm Ferrero Rochers! It’s become super popular and is now sold in over 160 countries.
The ingredients are mainly sugar, palm oil, hazelnuts, cocoa powder and skim milk powder. It’s often used as a breakfast spread and in baking decadent desserts!
Where Do I Buy Hazelnuts?
You should be able to find hazelnuts at your local grocery stores. They are also called filberts.
You can also purchase them online. Walmart has hazelnuts. In Canada, you can also buy them at Bulk Barn (love that store!) or Well.ca.
Why Is my Nutella Not Super Creamy?
- You didn’t blend the hazelnuts long enough. Your mixture will be grainy or gritty. Blend for a few more minutes to see if it helps.
- Poor quality hazelnuts. Just like any recipe, the quality of your ingredients will affect the outcome. Make sure your hazelnuts aren’t rancid or have a weird taste.
- Add more oil. If you don’t add enough oil, it will not be thick and creamy. Add a little more oil and blend again.
- Burnt or overheated chocolate. Overheated chocolate is grainy and will ruin the texture of the Nutella. Be very careful when melting chocolate and always err on the side of caution.
- Storage issues. Nutella stored in the fridge will become less creamy over time. Let it sit at room temperature for a bit before using to soften it up.
Yes, you do. Don’t skip this important step. You need to do this so it tastes like the real thing!
Roasting the hazelnuts brings out their natural oils so that they are easier to blend into a smooth paste. It also adds incredible flavor makes your Nutella rich and scrumptious!
It depends. If you have a high-powered blender like a Vitamix, then yes, you can use it. Regular blenders are not built for tough jobs like grinding nuts. Use a food processor in that case.
Look for raw, unsalted hazelnuts, shelled or unshelled. You’ll need to remove the shells when you roast them though.
If you can find hazelnuts from the Piedmont region of Italy, that’s awesome. They are the same hazelnuts used to make the original Nutella.
Otherwise, hazelnuts from Oregon or Washington state are known to be high quality.
Personally, I will use whatever I can find at the grocery store since I live in a rural area and it’s slim pickins’!
- Nutella Banana Bread
- Nutella Coffee Milkshake
- Nutella Hearts
- Chocolate Waffles
- Coconut Macaroon Nutella Cookie Nests
You’ll also like this Instant Pot Dulce de Leche.
- 1 cup hazelnuts
- ⅓ cup powdered sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 ½ tbsp coconut oil
- ¾ cup semisweet chocolate chips
- ¼ cup milk chocolate
- Heat a pan on high heat and place the hazelnuts in the pan. Stir around constantly for 8 to 10 minutes or until you notice some of the skin coming off and they start to brown.
- Remove from heat and transfer the hazelnuts onto a clean kitchen towel.
- Gently rub the hazelnuts together with the towel until most of the skin comes off. You might need a bit of help with a knife to get most of the skin off the hazelnuts.
- Place the hazelnuts in a high-powered blender or food processor and mix until it starts to liquify and look like butter. Scrape the sides as needed to make sure you get all the nuts.
- Add the powdered sugar, cocoa powder, vanilla and coconut oil and mix until combined.
- Melt the chocolate in the microwave for 20 second intervals until completely melted. Be careful to not burn the chocolate.
- Pour the chocolate into the hazelnut mixture and continue mixing until it is evenly combined.
- Strain the mixture through a cheesecloth or a strainer with tiny holes.
- Add to a clean jar and let it cool completely. Store in the refrigerator for up to 1 month.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.