Creamy, smooth, and chocolatey, this Homemade Nutella is the best! Add to smoothies, spread over toast, or eat it straight from the jar.
A Healthier Version of Nutella That’s Easy to Make at Home
I’ve had a longtime love affair with Nutella – as much as I typically try to resist processed food and make my own versions at home, Nutella is just so special. It’s utterly decadent, with an intensely sweet chocolate taste and that perfect hazelnut butter in the background. Basically, it’s dessert in a jar, but you can totally spread it over toast instead of jam and have it for breakfast!
That’s why I’m so excited to share this homemade Nutella recipe. No more sneaking a jar of the processed kind into the grocery cart! This easy, made-from-scratch version is just as delicious, but without the guilt. You’ll want to eat it with everything!
Is Nutella Vegan?
Regular Nutella isn’t vegan, due to the skimmed milk or skim milk powder in the recipe. This recipe is not technically vegan as written, but all you need is one easy swap to make a vegan version! Use dairy-free chocolate instead of regular chocolate, and you’ve got a vegan Nutella that’ll turn heads. Or spoons. Or something. Anyway, it will taste great!
What You’ll Need
Speaking of ingredients, let’s take a look at the ingredients list. You only need a few things to make your own homemade Nutella (plus a high-powered blender or food processor, of course). Here’s the list:
- Chocolate: Semi-sweet baker’s chocolate, broken into pieces.
- Hazelnuts: Blended hazelnuts give this sweet, creamy spread its iconic flavor. Again, you’ll need a high-powered blender or food processor to crush these smoothly.
- Coconut Oil: Melt the coconut oil before adding it to the recipe.
- Vanilla: Pure vanilla extract gives the best flavor.
- Powdered Sugar: You could also use a liquid sweetener like maple syrup, but powdered sugar gives the Nutella a good texture and neutral sweetness.
- Cocoa Powder: Unsweetened cocoa powder gives an extra-chocolatey punch to the spread.
Can You Eat Raw Hazelnuts?
You can eat raw hazelnuts, but I don’t recommend them for this recipe. Roasting brings out the natural sweetness of the hazelnuts, and it will give the spread a better flavor. If you have raw hazelnuts, it’s easy to roast them!
Just place them on a baking sheet and bake at 350°F for 10 – 15 minutes, stirring every so often. Then take them out of the oven and wrap them in a clean kitchen towel to steam them a bit. Use the same kitchen towel to rub the roasted hazelnuts together and remove most of the skins.
How to Make Homemade Nutella
This is a blend-and-go recipe, my friends. I recommend having a good rubber spatula and a clean jar ready to go, so that you can scoop every bit of the freshly-made spread into the jar for storing.
- Melt the Chocolate. Heat about four cups of water in a small saucepan over medium heat. Once it’s gently simmering and steaming, place a heatproof bowl on top, and place the broken chocolate in the bowl. Stir the chocolate pieces until they’re evenly melted. Remove the pot from the stove, and let the chocolate cool a bit.
- Make the Hazelnut Spread. In a food processor, pulse or blend the hazelnuts, coconut oil, and vanilla until the hazelnuts start to break down and form a lumpy dough. Then add the powdered sugar, cocoa powder, and salt to the food processor, and blend until the mixture is fully combined and smooth.
- Finish the Nutella Spread. Pour in the melted chocolate, and blend again to combine. Slowly pour 4 – 5 tablespoons of water into the food processor while blending, until it’s smooth enough to your liking.
Making homemade Nutella is so much easier than I would have thought! And these simple tips make this easy treat that much better.
- Salt: If you use salted, roasted hazelnuts, you may not need to add much (or any) salt to your homemade Nutella. In this case, try adding the salt last, so that you can give the unsalted mixture a taste and go from there.
- Hazelnuts: It’s also possible to make this recipe with peanuts or even almonds, to make chocolate peanut butter or chocolate almond butter. Yum.
- Coconut Oil: I use refined coconut oil so there’s not a coconut flavor to my homemade Nutella. If you prefer, you can use unrefined – it will have a noticeable coconut taste.
- Dairy-Free: Use a good-quality dairy-free melting chocolate instead of the baker’s chocolate for a dairy-free (and vegan!) version. You may find that you prefer adding a bit of extra sweetener and/or coconut oil if you use dairy-free chocolate.
How Long Does Homemade Nutella Last?
Don’t store your homemade Nutella in the fridge – it will be too hard to use! Instead, store it in an airtight container at room temperature, for up to 1 week. While it’s definitely possible to freeze this hazelnut spread, I don’t recommend it – the texture tends to suffer if you freeze and thaw it.
- Heat 4 cups of water in a small saucepan over medium heat then place a heat safe bowl on top and add the chocolate. Stir until the chocolate is melted completely.
- Remove the pot from the stove and let it cool a bit while you make the rest of the mix.
- In a food processor, add the hazelnuts, coconut oil, and vanilla. Blend until it starts to break down and form a lumpy dough.
- Add the powdered sugar, cocoa powder and salt to the food processor and blend until fully combined and smooth.
- Pour in the melted chocolate and blend until combined. Slowly pour 4-5 tablespoons of water in until it’s smooth enough to your liking.
- Serve as desired.
More Chocolate Goodies
- Nutella Banana Swirl Muffins
- Rocky Road Fudge
- Crumbl Cookies Buckeye Brownie Copycat
- Air Fryer Oreos
- Homemade Filled Donuts
- Nutella Croissant Bread Pudding
- Reese’s Peanut Butter Pie
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