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Easy homemade Nutella recipe! This simple recipe is made with pantry-staples, and it takes just minutes to make.
Nutella is a type of sweet chocolate-hazelnut spread. It takes a few simple ingredient and just minutes to make.
With this easy recipe, you can skip picking up a jar and make your own Nutella!
Ingredient Notes
- Hazelnuts
- Powdered sugar (confectioners’ sugar): Feel free to use more or less to taste.
- Cocoa powder: Unsweetened cocoa powder or Dutch-processed cocoa powder will work.
- Vanilla extract
- Coconut oil
- Semisweet chocolate: You can use semisweet baking chocolate or good quality semi-sweet chocolate chips. Or use dark chocolate if you’d prefer.
- Milk chocolate: You can use milk baking chocolate or good quality milk chocolate chips.
How to make Homemade Nutella
Step 1: Heat a skillet over high heat and place the hazelnuts in the pan. Move the pan constantly for 8 to 10 minutes, or the skin begins to come off and they start to brown.
Step 2: Remove from the heat and transfer the hazelnuts to a clean kitchen towel. Gently rub them with the towel until the skin comes off.
Top tip >> You might need a bit of help with a knife to get most or all of the skin off of the hazelnuts.
Step 3: Place hazelnuts in a heavy-duty blender or food processor and blend until it forms hazelnut butter. It should be the consistency of natural peanut butter. Scrape the sides as needed.
Step 4: Add the powdered sugar, cocoa powder, vanilla, and coconut oil and mix until combined.
Top tip >> You can also add a pinch or two of salt.
Step 5: Place the semisweet chocolate and the milk chocolate in a microwave-safe bowl. Microwave in 20 second intervals, stirring in between, until completely melted.
Top tip >> Be sure to keep stirring so that you don’t burn the chocolate.
Step 6: Pour the melted chocolate into your hazelnut mixture and continue mixing until it is evenly combined.
Step 7: At this point, you can strain the Nutella through a fine-mesh strainer and then through cheesecloth to make it smoother.
Step 8: Pour into a clean jar, and let it cool completely. Store in the refrigerator.
Recipe FAQs
Can I use a different type of nut?
You can! Feel free to use almonds, peanuts, or a similar type of nut. It will change the flavor of the finished spread, but it should work just fine.
How long will it keep?
The hazelnut spread should be kept in an airtight container in the fridge. It will keep for up to 2 weeks when properly stored.
Do I have to roast the hazelnuts?
Roasting the hazelnuts serves two purposes. First, it adds more flavor. Second, it releases oils that provide for smoother Nutella.
Can I make it dairy-free?
You can! Simply use a dairy-free chocolate.
Ways to use Nutella
Nutella can be used in any number of ways! Spread a couple of tablespoons on pancakes, waffles, or toast for a decadent breakfast. It also can be used in a number of cake and cookie recipes.
It goes well with fruit like apples, strawberries, or bananas. Package it up in cute jars, and it also makes a great homemade gift!
Recipes using Nutella
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5 from 2 votes
Homemade Nutella Recipe
Author Kate @ I Heart Eating
Course Dessert
Cuisine American, Italian
Prep Time 12 minutes minutes
Cook Time 8 minutes minutes
Total Time 20 minutes minutes
Easy homemade Nutella recipe! This simple recipe is made with pantry-staples, and it takes just minutes to make.
Equipment
Food processor
Ingredients
- 1 cup hazelnuts
- 1/3 cup powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla
- 1 ½ tablespoons coconut oil
- 3/4 cup semi-sweet chocolate
- 1/4 cup milk chocolate
Instructions
Heat a pan on high and place the hazelnuts in the pan.
Move the pan constantly for 8 to 10 minutes, or the skin begins to come off and they start to brown.
Remove from the heat and transfer the hazelnuts to a clean kitchen towel.
Gently rub them with the towel until the skin comes off. You might need a bit of help with a knife to get most or all of the skin off of the hazelnuts.
Place hazelnuts in a heavy-duty blender or food processor and blend until it forms hazelnut butter. Scrape the sides as needed.
Add the powdered sugar, cocoa powder, vanilla, and coconut oil and mix until combined.
Place the semisweet chocolate and the milk chocolate in a microwave-safe bowl.
Microwave in 20 second intervals, stirring in between, until completely melted. Make sure you don’t burn the chocolate.
Pour the chocolate into your hazelnut mixture and continue mixing until it is evenly combined.
At this point, you can strain the Nutella through a fine-mesh strainer and then through cheesecloth to make it smoother.
Pour into a clean jar, and let it cool completely.
Store in the refrigerator.
Nutrition
Serving: 1serving | Calories: 65kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 55mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
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Created by Kate
Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.
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