Homemade Nutella

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Smooth, rich, and irresistibly chocolatey — Homemade Nutella takes the classic hazelnut spread to a whole new level. With just a handful of pantry ingredients, you can whip up a velvety treat that rivals the store-bought version but with better flavor and zero unnecessary additives. Whether you spread it over toast, swirl it into oatmeal, or sneak a spoonful straight from the jar, this homemade delight delivers pure chocolate-hazelnut bliss in every bite.

The beauty of making your own Nutella is in the control it gives you — you can adjust sweetness, use high-quality dark chocolate, and avoid palm oil or artificial preservatives. It’s a dreamy spread that’s easy enough for beginners and luxurious enough to gift. Once you try this homemade version, you might never go back to the store-bought jar again.

Why You’ll Love This Homemade Nutella

• Deep, authentic hazelnut flavor with real chocolate
• No palm oil or preservatives
• Naturally gluten-free
• Easily customizable in sweetness and texture
• Perfect for spreading, baking, or gifting

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Preparation Phase & Tools to Use

To make a perfectly creamy batch of Homemade Nutella, having the right tools matters just as much as the ingredients. You’ll need a high-speed blender or food processor — this is essential to achieve that ultra-smooth, silky texture by properly grinding the hazelnuts into a fine butter. A baking sheet is needed to roast the hazelnuts, bringing out their flavor, while a clean kitchen towel will help you rub off their skins easily. A double boiler or microwave-safe bowl is ideal for melting chocolate without burning it. And of course, have sterilized glass jars ready for storing your finished spread.

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Preparation Tips

Roasting the hazelnuts is a step you shouldn’t skip — it enhances the flavor and makes it easier to remove the skins, which contributes to a smoother final spread. Once roasted, let them cool slightly before rubbing them in a towel to loosen and remove as much of the skins as possible. When blending, be patient; it may take several minutes for the nuts to fully transform into butter. Adding the melted chocolate gradually helps maintain a smooth consistency. For best results, use quality chocolate and avoid adding water at any stage, as this can cause the spread to seize and become grainy.

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Ingredients for this Homemade Nutella

• 2 cups raw hazelnuts (about 280g)
• 1 cup high-quality dark chocolate (chopped or chips)
• 2 tablespoons cocoa powder (unsweetened)
• 3/4 cup powdered sugar (adjust to taste)
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 tablespoons neutral oil (e.g., sunflower or grapeseed)

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Step 1: Roast the Hazelnuts

Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet in a single layer and roast for 10-12 minutes, or until the skins begin to darken and crack. This step deepens the flavor and makes the skins easier to remove.

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Step 2: Remove the Skins

Let the roasted hazelnuts cool slightly. Transfer them to a clean kitchen towel and rub them together to loosen and remove most of the skins. It’s okay if some skins remain, but try to get off as much as possible for a smoother texture.

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Step 3: Blend the Hazelnuts

Place the peeled hazelnuts in a high-speed blender or food processor. Blend until the nuts release their oils and become a smooth, creamy butter. This may take 5 to 10 minutes, depending on your machine. Pause occasionally to scrape down the sides and avoid overheating.

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Step 4: Melt the Chocolate

While the nuts are blending, melt the dark chocolate using a double boiler or microwave in 30-second increments, stirring in between until smooth. Be careful not to burn it. Set aside to cool slightly.

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Step 5: Combine Remaining Ingredients

Once the hazelnut butter is smooth, add the melted chocolate, cocoa powder, powdered sugar, salt, vanilla extract, and oil to the blender. Blend again until everything is well combined and ultra-smooth. Taste and adjust sweetness or saltiness if needed.

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Step 6: Store the Nutella

Transfer your homemade Nutella to sterilized glass jars while it’s still slightly warm and pourable. Seal the jars and let them cool completely before refrigerating. It will thicken slightly as it cools.

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Notes

Homemade Nutella is best when made with freshly roasted hazelnuts and real dark chocolate. The better your ingredients, the better the flavor. While it can be tempting to shortcut the blending process, patience pays off with a silky, luxurious spread. You can also experiment with flavors — try adding a pinch of cinnamon, a splash of hazelnut liqueur, or using milk chocolate for a creamier, sweeter result.

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Watch Out for These Mistakes While Cooking

• Under-roasting the hazelnuts: Without proper roasting, the nutty flavor won’t develop fully, and removing skins becomes more difficult.
• Skipping the skin removal: Leaving too much skin on adds a bitter taste and affects texture.
• Overheating chocolate: Burnt chocolate will ruin the flavor. Melt it gently.
• Adding water: Even a drop can cause the chocolate mixture to seize and turn grainy.
• Impatience with blending: Stopping too early results in a gritty, less creamy spread.

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Storage Instructions

Store your Homemade Nutella in a clean, airtight glass jar. It can be kept at room temperature for up to 2 weeks or refrigerated for up to a month. If refrigerated, it may thicken — simply let it sit at room temperature for a bit before using, or warm gently in the microwave for a few seconds to soften.

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Estimated Nutrition (per 2 tbsp serving)

• Calories: 190
• Total Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 20mg
• Carbohydrates: 14g
• Sugar: 10g
• Fiber: 2g
• Protein: 3g

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Frequently Asked Questions

Can I use other nuts instead of hazelnuts?

Yes! Almonds, cashews, or even peanuts work well. The flavor will change, but the process stays the same.

How can I make this nut-free?

Try using sunflower seeds or pumpkin seeds as a base. The taste will differ, but it’s a great allergen-free alternative.

Can I make it vegan?

Absolutely. Use dairy-free dark chocolate and ensure your sugar is vegan-friendly.

Why is my Nutella grainy?

You likely didn’t blend the nuts long enough or didn’t remove enough of the skins. Keep blending until it’s smooth.

Can I reduce the sugar?

Yes, you can cut back or replace it with alternatives like maple syrup or coconut sugar. Adjust gradually to taste.

Do I have to refrigerate it?

Not necessarily. It’s safe at room temperature for a couple of weeks, but refrigeration extends shelf life.

How can I make it more spreadable?

Add a little more oil to loosen the texture, or gently warm it before spreading.

Can I use cocoa nibs instead of chocolate?

You can, but you’ll need to add more sweetener and blend longer. Cocoa nibs are more bitter and less smooth on their own.

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Conclusion

Homemade Nutella is more than just a copycat — it’s a customizable, indulgent, and wholesome version of a beloved spread. Whether you’re making it for breakfast ideas, baking projects, or as a thoughtful edible gift, it brings joy with every spoonful. Once you experience the richness and freshness of your own chocolate hazelnut spread, you’ll understand why it’s worth every minute in the kitchen.

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