Homemade Nutella – Make your favorite chocolate and hazelnut spread right at home with just 8 simple ingredients! Even better than the original!
Nutella has been a favorite in my family for years. We use it on everything from toast or bagels for breakfast or warmed up and drizzled on a bowl of vanilla bean ice cream for dessert. The combination of chocolate and roasted hazelnuts is so wonderfully perfect that I didn’t imagine there was any way to make it better… until I made it from scratch.
Now I know that it may sound silly to make it from scratch but it is so amazing. The flavors are so much better and it’s easy to adjust to exactly how you like it in terms of sweetness. We use it for all of the same things that we did before and it is even better!
Common Questions About Making Homemade Nutella
What is nutella?
Nutella is a spread made with hazelnuts and cocoa. It’s great to spread on toast in the morning or use in a variety of desserts.
Can I make it with dark chocolate?
Yes! Pictured was a batch of homemade nutella made with dark chocolate and dark cocoa powder which also was AMAZING.
Can I use any other nuts in this?
Yes! If you wanted a nut other than hazelnuts, you definitely could. I bet peanuts or cashews would be yummy.
What can I use homemade nutella in?
So many things! Some of my favorite uses for nutella include –
- Nutella Hot Chocolate
- Nutella Latte
- Nutella No Bake Cookies
- Nutella Milkshake
- Nutella Fudge
Is homemade nutella vegan?
It can be! Like any recipe, the recipe itself doesn’t call for any animal-based products but it is important to make sure that you do get vegan chocolate and powdered sugar.
Looking for more chocolate recipes? Check these out!
- Chocolate Ice Cream
- Chocolate Fudge
- Chocolate Chip Blondies
- Frozen Hot Chocolate
- Chocolate Cake Truffles
- S’mores Brownies
- 1 cup raw hazelnuts
- 3/4 cup powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup chopped chocolate
- A pinch of sea salt (to taste)
- Preheat the oven to 400F.
- Place the hazelnuts on a baking sheet and bake for 10 minutes, stirring halfway through.
- Allow them to cool slightly before handling. Once cooled, place them in a towel and gently rub the nuts until the skins come off - this should take about 5 minutes.
- Place the hazelnuts in a food processor and pulse until they resemble finely ground coffee - about 10-15 pulses.
- Add in the powdered sugar, cocoa, vegetable oil, vanilla, and chopped chocolate and process until it is smooth and creamy - about 5 minutes. The mixture will become thick before it becomes smooth and creamy - just keep scraping down the sides of the bowl and processing until it comes together.
- Transfer to a sealable jar and store in the fridge for up to 3 weeks.
* I used dark chocolate and special dark cocoa powder to make a dark chocolate Nutella, but use whatever you have on hand.