Nutella recipeHomemade Nutella (chocolate-hazelnut spread) beats the original version by Ferrero any day. It’s smooth, chocolaty, and so delicious! We’re almost through the last batch I made two days ago. Yes, it’s that good! This homemade Nutella is also vegan (dairy-free, egg-free), gluten-free (grain-free), soy-free, and refined sugar-free.

Have you ever seen a deconstructed jar of Nutella? If not, it’s a photograph of a Nutella jar filled with its raw ingredients – sugar, hazelnuts, cocoa powder, skimmed milk powder, and palm oil. The image was first published in January 2017 and shocked many people. The breakdown of the ingredients shows:

  • 58% sugar
  • 13% hazelnuts
  • 10.4% palm oil
  • 8.7% skimmed milk
  • 7.4% cocoa powder
  • 0.43% soy lecithin

While most consumers probably know that hazelnut chocolate spread so sweet contains a fair amount of sugar, the visual breakdown can still be quite shocking. In the image, more than half of the jar is filled with white sugar, and a third of the other half is filled with modified vegetable oils.

Based on the Nutella nutrition label that states each two-tablespoon serving has 21 grams of sugar, there are approximately 210 grams of sugar in a 13-ounce jar of Nutella. That’s more than quadruple the sugar in a 16-ounce of Coca-Cola!

As if that was not enough, most people don’t spread Nutella on celery sticks. It’s going on a piece of toast (most often the white kind) or crepes/pancakes. When the sugar from the refined carbohydrates meets the sugar from the chocolate hazelnut spread, there goes any sugar balance for the day. So, having Nutella for breakfast probably isn’t the healthiest choice.

While I wouldn’t go so far as to call this homemade Nutella healthy, it’s certainly healthier and far less processed. 

homemade Nutella

Tips for Making Homemade Nutella

Ingredients

You only need a few ingredients to make Nutella at home:

  • Hazelnuts: unlike the original (store-bought) Nutella recipe, the main ingredient in this homemade Nutella is hazelnuts. I use raw hazelnuts with their papery brown skin still attached (and then remove the skins myself), but you could also purchase already-skinned hazelnuts. Can you make Nutella with other nuts or seeds? Sure. But in that case, I wouldn’t call it Nutella. The hazelnut has always been the signature ingredient of Nutella, typical of the Italian region of Langhe. 
  • Cashews: one of the best plant-based substitutes for dairy is cashews. (Nutella contains skimmed milk powder, remember?). Cashews are slightly sweet, and their texture is smooth when blended, so they are a great alternative. If you’re not a fan of cashews, you can omit them.
  • Coconut sugar: as far as a sweetener goes, you’ve got several options. If you have no dietary restrictions and want to make a healthier version of Nutella, you can use any powdered sweetener you like. My favorite is powdered coconut sugar. Liquid sweeteners won’t work well because nut butters are fat-based, whereas liquid sweeteners are water-based. Since oil and water do not mix well, adding a liquid sweetener will cause the nut butter to seize up. (The same applies to tempered chocolate, BTW). Granulated sweeteners are not ideal either because sugar doesn’t dissolve in fat, including nut butters. So, your Nutella will only be as smooth as the sweetener you use. I can’t stress enough how important a powdered sweetener is in this recipe.
  • Cocoa powder: Dutch-processed cocoa powder is best. Not raw cacao. Not natural (non-Dutch-processed) cocoa. Dutch-processed cocoa. Yes, there is a difference. Dutch-processed cocoa is darker in color and less bitter than the other two. However, using raw cacao powder or regular cocoa powder is not a deal-breaker. 
  • Coconut oil: homemade Nutella is thinner than regular Nutella. Palm oil, remember? So if you want your homemade Nutella to be thicker and smoother, add a few tablespoons of coconut oil. Just like palm oil, coconut oil is semi-solid at room temperature and completely solid when refrigerated. 
  • Salt: a tiny bit of salt helps to bring up a fuller chocolate flavor and all the other intrinsic flavors. 
  • Chocolate (optional): for a smoother and creamier Nutella, you can add melted chocolate. I don’t typically add melted chocolate, but it’s an option. 

ingredients for Nutella

How to Make Homemade Nutella

The secret to a silky smooth Nutella is a high-speed blender. With the right tool, making Nutella at home is a breeze. You can also use a food processor to make Nutella, but the final Nutella is not as smooth.  Here’s the step-by-step process:

  1. Skin the hazelnuts. Spread the hazelnuts in a single layer onto a bare baking sheet and roast them at 350°F/177°C until the skins have darkened and cracked, for 10-12 minutes. Shake the baking sheet halfway through roasting. Watch the hazelnuts closely towards the end of roasting because nuts go quickly from toasted to burned. Once roasted, transfer the hazelnuts onto a clean kitchen towel, grab the corners of the towel, and create a sac. Let the hazelnuts sit for 5 to 10 minutes. Then, rub the nuts vigorously until the skins have fallen off. This may take a lot of rubbing, so be persistent. If you’re having difficulties removing the skins, return the nuts to the oven and roast them for 1-2 more minutes. 
  2. Blend (in a high-speed blender). Add the skinned hazelnuts, cashews, and coconut oil to a high-speed blender and blend on high until smooth, for about 1 minute. I use a Vitamix blender with the 48-oz container for the amount of Nutella as written. If all you have is a 64-oz low-profile container, you will need to use at least 4 cups/540 g of hazelnuts. Use a tamper to push the nuts down into the blade as you’re blending. The nuts will go from whole to crushed to ground to pasty to creamy. A good way to tell you’re at the right consistency when processing the nuts is when the nut butter has an almost oily, sleek, or shiny surface. When smooth nut butter has formed, add the coconut sugar (make sure it’s powdered), cocoa powder, and salt. Blend again until all the ingredients are well combined, for about 30 more seconds. 
    Blend (in a food processor). Add the skinned hazelnuts, cashews, and coconut oil to a bowl of a food processor fitted with an S blade and process until smooth, anywhere from 5 to 10 minutes, depending on the food processor. A good way to tell you’re at the right consistency when processing the nuts is when the nut butter has an almost oily, sleek, or shiny surface. Then, add the coconut sugar (make sure it’s powdered), cocoa powder, and salt and process until all the ingredients are well combined, for 45-60 seconds.

hazelnuts and cashews in a Vitamix blender

hazelnut butter in a Vitamix blender

Nutella in a Vitamix blender

How to Store Nutella

  • Refrigerating: transfer the Nutella to an airtight container and refrigerate it for up to 1 month. (The natural oils from the nuts oxidize when exposed to elements like air, light, and heat, eventually turning the Nutella rancid if not stored properly. Roasted nuts turn rancid even faster than raw nuts. Store-bought Nutella has been pasteurized and, therefore, shelf-stable at room temperature).
  • Freezing: transfer the Nutella butter to an airtight container and freeze it for up to 6 months. 

Nutella Variations

Is it possible to make Nutella with raw hazelnuts? YES! You can skip the roasting if you’d like to make raw Nutella. However, you’ll need to add more coconut oil to compensate for the lack of the nuts’ natural oils they release during roasting. Roasting makes the hazelnuts not only more fragrant but also easier to process into a smooth paste. 

Another popular variation of Nutella is with melted chocolate. All you have to do is melt your favorite chocolate and slowly blend it into the final mixture. There are several reasons you might want to add chocolate to your homemade Nutella – it boosts the chocolate flavor, increases smoothness, and because store-bought chocolate also typically contains lecithin (an emulsifier), it also helps keep the ingredients fully incorporated.

Nutella

More Nutella Recipes 

  • Nutella tart: this Nutella tart is an easy, no-bake dessert perfect for chocolate lovers! It has a soft, chewy crust and a smooth, chocolaty Nutella filling – great for holidays or even a date night. 

If you try any of these recipes, please leave a comment and rate the recipe below. It always means a lot when you do.

Nutella
5 from 31 votes

Nutella

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 16 (1-Tbsp.) servings
This homemade Nutella (chocolate-hazelnut spread) beats the original version by Ferrero any day. It's smooth, chocolaty, and so delicious! We're almost through the last batch I made two days ago. Yes, it's that good! This homemade Nutella is also vegan (dairy-free), gluten-free (grain-free), soy-free, and refined sugar-free.

Ingredients
 

Instructions
 

  • Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350ºF/177ºC.
  • Skin the hazelnuts. Spread the hazelnuts in a single layer onto a bare baking sheet and roast them until the skins have darkened and cracked, for 10-12 minutes. Shake the baking sheet halfway through roasting. Watch the hazelnuts closely towards the end of roasting because nuts go quickly from toasted to burned. Once roasted, transfer the hazelnuts onto a clean kitchen towel, grab the corners of the towel, and create a sac. Let the hazelnuts sit for 5-10 minutes. Then, rub the nuts vigorously until most of the skins have fallen off. This may take a lot of rubbing, so be persistent. If you're having difficulties removing the skins, return the nuts to the oven and roast them for 1-2 more minutes. 
  • Blend (in a high-speed blender). Add the skinned hazelnuts, cashews, and coconut oil to a high-speed blender - I use a Vitamix with a 48-oz container for this recipe^ - and blend on high until smooth, for about 1 minute. Use a tamper to push the nuts down into the blade as you’re blending. The nuts will go from whole to crushed to ground to pasty to creamy. A good way to tell you’re at the right consistency when processing the nuts is when the nut butter has an almost oily, sleek, or shiny surface. When a smooth butter has formed, add the coconut sugar (make sure it's powdered), cocoa powder, salt, and melted chocolate (optional). Blend again until all the ingredients are well combined, for about 30 more seconds. 
    ^You can also use a 64-oz tall container or a 32-oz container. If all you have is a 64-oz low-profile container, you will need to increase the amount of ingredients by 50%. This is because a 64-oz low-profile container requires a minimum of about 4 cups of nuts for the blade to work properly and break down the nuts.
  • Blend (in a food processor). Add the skinned hazelnuts, cashews, and coconut oil to a bowl of a food processor fitted with an S blade and process until smooth, anywhere from 5 to 15 minutes. A good way to tell you’re at the right consistency when processing the nuts is when the nut butter has an almost oily, sleek, or shiny surface. Then, add the coconut sugar (make sure it's powdered), cocoa powder, salt, and melted chocolate (optional) and process until all the ingredients are well combined, for 45-60 seconds.
  • Store. Leftover Nutella keeps well in an airtight container in the refrigerator for up to 1 month. For longer-term storage, freeze in an airtight container for up to 3 months.

Notes

*If you only have granulated coconut sugar, add it to a high-speed blender and blend it into a fine powder before proceeding with the recipe.
**Nutrition information is approximate and may contain errors. Please feel free to make your own calculations. Nutrition information is calculated without optional ingredients.

Nutrition

Serving: 1of 16, Calories: 152kcal, Carbohydrates: 8g, Protein: 3g, Fat: 13g, Fiber: 2g, Sugar: 4g
Course: Dessert
Cuisine: Italian
Keywords: homemade Nutella, Nutella, Nutella recipe