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–+ servings
Close up of homemade chocolate hazelnut spread being lifted from a white bowl showing its rich creamy texture

Easy Homemade Nutella (Healthier Version)

Honestly this might be the best thing to ever come out of your food processor. Creamy roasted hazelnut and cocoa spread with no palm oil, no preservatives, and so much better than anything you can buy at the store!
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 35 minutes
Servings: 2 cups
Course: Dessert, Snack
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Hazelnuts
  • ½ teaspoon Pure Vanilla Extract
  • ¼ cup Cocoa Powder
  • ¾ cup Brown Sugar
  • ½ teaspoon Salt
  • ½ cup Milk
  • ¼ cup Oil

Equipment

Method
 

  1. 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.
  2. Remove the hazelnuts from the oven and, using a paper towel or parchment paper, rub them together to remove the skins.
  3. Place the peeled hazelnuts into a food processor and blend for 15-20 minutes until they transform into a smooth, creamy butter.
  4. Add the remaining ingredients, except for the milk or oil, and continue blending until the mixture becomes silky and smooth, resembling Nutella.
  5. If you prefer a creamier texture, gradually add milk or oil while blending until you reach the desired consistency.
  6. Spread your homemade Nutella on your favorite bread, and enjoy!

Notes

To Store:
Room temperature: Store in a sealed jar for up to 2 weeks. The spread will be at its most spreadable at room temperature.
Fridge: Keeps for up to 1 month. It will thicken in the cold so let it sit at room temperature for 5 to 10 minutes before using.
Freeze: Transfer to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before using.
 
Roast the hazelnuts until they are properly golden, not just warm. Roasting draws out the natural oils which is what makes the blending work and gives you that deep nutty flavor. Under-roasted hazelnuts will be dry and harder to blend smoothly.
Remove as much of the hazelnut skin as you can after roasting. The skins make the Nutella bitter and gritty. Wrap the warm hazelnuts in a clean kitchen towel and rub them together vigorously, most of the skins will come right off.
Be patient while blending. It takes 15 to 20 minutes for the hazelnuts to release their natural oils and turn into smooth butter. Stop to scrape down the sides every few minutes. The longer you blend, the creamier the result.
If your Nutella seizes up or turns grainy after adding the other ingredients, do not panic. Add a very small splash of warm water or neutral oil one teaspoon at a time and keep blending. It will come back together into a smooth spreadable consistency.

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