Homemade Nutella sounds like a project but it is one of the most satisfying things you can make from scratch. Just roasted hazelnuts, cocoa, a little sugar, and no palm oil, no preservatives, and no ingredients you cannot pronounce. The result is a spread that actually tastes like hazelnuts, which store-bought Nutella really does not.
The blending takes patience. I am not going to lie, 15 to 20 minutes in the food processor feels like forever when you are staring at it. But that is exactly how long it takes for the hazelnuts to release their natural oils and turn into the smooth creamy butter that makes this recipe work. Do not rush it and do not add oil too early.
I spread this on my Easy Blender Crepes and Ogi went through half the jar before I even put the crepes on the table. That was all the feedback I needed.
If you love homemade desserts like this one, you are also going to love my Mini Cinnamon Sugar Churros, my Mini Basque Cheesecake & my Fudgy Oreo Brownies!!
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Ingredients
- Raw Unsalted Hazelnuts: the star of the recipe. Raw is best since you roast them yourself which gives a much deeper flavor. Almonds or peanuts work too but the flavor will be different.
- Cocoa Powder: gives the spread its rich chocolate flavor. Cacao powder works too but can taste slightly more bitter.
- Sugar: use powdered sugar for the smoothest texture. Granulated, coconut, or brown sugar all work but powdered blends in most seamlessly.
- Milk or neutral oil: add gradually at the end if you want a creamier, more spreadable consistency. A neutral oil like sunflower or avocado works well. Do not use liquid sweeteners like honey or maple syrup. They cause the mixture to seize which is the last thing you want.
See recipe card for full list of ingredients and quantities!
Instructions for Healthy Homemade Nutella (VIDEO)
Roast the hazelnuts for 8 minutes.
Blend them until they're a buttery texture.
Add rest of ingredients to the food processor & blend!
Finally, serve & enjoy!
Easy Homemade Nutella (Healthier Version)
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Spread the hazelnuts on a baking sheet and roast for 6-8 minutes, or until they start to turn golden brown.
- Remove the hazelnuts from the oven and, using a paper towel or parchment paper, rub them together to remove the skins.
- Place the peeled hazelnuts into a food processor and blend for 15-20 minutes until they transform into a smooth, creamy butter.
- Add the remaining ingredients, except for the milk or oil, and continue blending until the mixture becomes silky and smooth, resembling Nutella.
- If you prefer a creamier texture, gradually add milk or oil while blending until you reach the desired consistency.
- Spread your homemade Nutella on your favorite bread, and enjoy!
Notes
Tried this recipe?
Let us know how it was!Frequently Asked Questions for Homemade Nutella
This almost always means the hazelnuts needed more blending time. Keep going for up to 20 minutes, stopping to scrape down the sides, and you will see it transform into a smooth buttery spread!
Yes! Almonds, cashews, pecans, or even sunflower seeds all work for a different flavor. Just know the blending time may vary and it will taste different from the classic hazelnut version.
Stored in an airtight container, it lasts 1-2 weeks at room temperature, up to 1 month in the fridge, and up to 3 months in the freezer.
Yes it will thicken when cold but that is completely normal. Just let it sit at room temperature for 5 to 10 minutes before using and it will soften right back up!
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