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Homemade Nutella Recipe

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4 from 10 reviews

This homemade Nutella recipe offers a creamy, chocolate-hazelnut spread made from roasted hazelnuts, cocoa powder, and a sweetener of your choice. It’s easy to make with just a few ingredients and can be tailored to your dietary preferences. Perfect as a spread or a dip, this Nutella is a healthier, customizable alternative to store-bought versions.

Ingredients

Nutella Ingredients

  • 2 cups hazelnuts (240g)
  • 1/4 tsp vanilla bean paste
  • 1/4 cup cocoa powder
  • 1/3 cup sweetener of choice (e.g. granulated sugar, maple syrup, or coconut sugar)
  • 1/4 tsp salt
  • 1/2 cup milk of choice or 2 tbsp oil (optional, for creamier texture)

Instructions

  1. Roast the Hazelnuts: Preheat your oven to 400°F (200°C). Spread the hazelnuts on a baking sheet and roast them for 6-8 minutes until they start to brown and release their aroma. Keep an eye to prevent burning.
  2. Remove the Skins: Place the warm hazelnuts in a clean kitchen towel or paper towel and rub vigorously to remove the skins. Don’t worry if some skins remain; this won’t affect the flavor or texture much.
  3. Blend the Hazelnuts: Transfer the peeled hazelnuts to a Vitamix or food processor. Blend continuously until the nuts release their oils and transform into a smooth hazelnut butter. This can take up to 20 minutes, pausing occasionally to scrape down the sides.
  4. Add Remaining Ingredients: Add the vanilla bean paste, cocoa powder, sweetener, and salt to the hazelnut butter. Blend again thoroughly until the mixture is smooth and well combined, resembling commercial Nutella in texture.
  5. Adjust Consistency: If desired, add the milk of choice or 2 tablespoons of oil to achieve your preferred creaminess. Blend until fully incorporated.
  6. Store and Serve: Transfer the homemade Nutella to a clean jar or airtight container. Store in the refrigerator and consume within 2-3 weeks for best flavor.

Notes

  • Use roasted hazelnuts for the best flavor, or roast raw hazelnuts as described.
  • Sweetener options include granulated sugar, maple syrup, coconut sugar, or any preferred sweetener.
  • Milk or oil is optional but helps create a creamier, more spreadable texture.
  • If your food processor struggles to turn the nuts into butter, be patient and scrape down the sides often.
  • This Nutella can be stored in the fridge but will soften at room temperature before firming again when chilled.
  • Nutrition values vary based on the sweetener and milk/oil chosen.

Find it online: https://yumntasty.com/homemade-nutella-recipe/