Homemade Nutella

5 from 1 vote

This delicious chocolate hazelnut breakfast spread is smooth, creamy and sweet. Make this copycat recipe easily at home and enjoy on toast or with your favorite desserts.

Course Breakfast

Cuisine American

Keyword nutella

Prep Time 20

Total Time 20

Servings cups

Calories 1055kcal

Author Stacie Vaughan

Equipment

Ingredients

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

US Customary - Metric

Instructions

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.

Notes

To get the homemade nutella really smooth, strain first with a strainer and then with a cheesecloth.

Nutrition