Homemade Nutella

5 from 1 vote

Everybody's favorite chocolate hazelnut spread is actually easy to make with this Homemade Nutella recipe and you'll be amazed by the rich flavor! Whether you serve it with toast, in crepes, or in any of hundreds of other ways, everybody will rave over this delicious dessert spread!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: Italian

Diet: Gluten Free

Servings: servings

Calories: 176kcal

Author: Amy Nash

Ingredients

2 cups whole hazelnuts (300g)
⅔ cup powdered sugar (87g)
2 Tablespoons unsweetened cocoa powder, regular or Dutch processed
2 teaspoon vanilla extract
3 Tablespoons coconut oil, melted
1 ½ cups semisweet or dark chocolate chips,
½ cup milk chocolate chips
¼ teaspoon salt

Instructions

Roast the hazelnuts on the stove or in the oven. Stovetop: Heat a large skillet over medium-high heat. Add the hazelnuts and stir or shake almost constantly for 8 to 10 minutes, or until you notice some of the skin is coming off and they start to brown. Oven: Preheat oven to 350°F. Spread hazelnuts in a single layer on a baking sheet and roast for 10-12 minutes.
Remove from the heat and transfer the roasted hazelnuts to a clean kitchen towel. Gently rub them together with the towel until most of 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 Vitamix or high-powered blender or food processor and mix until it starts to liquify and look like butter, about 3-4 minutes in a blender or 6-10 minutes in a food processor. Stop and scrape the sides as needed to make sure you get all of the nuts mixed in. Add the powdered sugar, cocoa powder, vanilla, and coconut oil and mix until combined.
Melt the chocolate in the microwave for 20 second intervals, stirring between each interval, until melted. It should only take about 60-90 seconds total. Add the melted chocolate to the hazelnut mixture and continue mixing until it is evenly combined, creamy, and smooth.
At this point you can serve, or press through a fine mesh sieve, then a cheesecloth to remove any larger bits of hazelnut, if desired for a smoother result.
Store in a resealable airtight container for up to 4 weeks at room temperature.

Video

Notes

Yield: About 1 ½ cups homemade Nutella.
Note: I recommend straining it with a strainer and then with a cheesecloth if you want it smoother.
Storage: Keeps for up to 1 month at room temperature in a resealable airtight container like a mason jar.
Blending takes time. It might not seem at first like the nuts will blend into a smooth, spreadable butter but give it time. It can take 10 minutes in the food processor for them to break down completely into a creamy, spreadable mixture.
Use a high speed blender or food processor. I have used some blenders that just can't handle creating nut butters well, but our Vitamix has no problem with it. Neither does our large food processor.
It will thicken as it cools. At first, your homemade Nutella will be a bit thinner than regular Nutella, but it will firm up a bit as it cools down from the friction of the blending process.

Nutrition