Homemade Nutella

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This is it guys. My Homemade Nutella that is absolutely to die for. It takes just 20 minutes to make and it’s a healthier alternative to the jarred 🍫 chocolate spread we love. Don’t get me wrong, I will always dip my spoon into a jar of Nutella when I have a craving, but if you want a healthier alternative this is for you. Feel free to adjust the amount of sugar in this recipe because the sweetness is according to taste. This Easy Homemade Healthier Nutella recipe makes one 🫙 250ml jar so feel free to double it if you wish.

Why You’ll Love Homemade Nutella

There’s nothing better than my Homemade Nutella. It will probably take you less time to make it from scratch than getting in the car and driving to the store to buy a jar! The result is the most luscious and creamy spread ever and it is just so good in so many recipes 😋 . Whether you spread it on toast, use it as a fruit dip, or eat it with a 🥄 spoon, you won’t be disappointed!

How to Prepare Homemade Nutella

🌡️Preheat the oven to 350°F (175° C).

⏲️ Add the hazelnuts to a baking sheet and bake for 10-12 minutes until the skin begins to peel off.

❄️ Let them cool for a few minutes and pour them out onto a clean kitchen towel.

🤲 Close up the sides of the kitchen towel and rub them up and down with your hands to release the skins. Remove as much of the skin as possible but don’t stress if there’s some left.

🌀 Add them to a food processor or blender and process on high speed for 5-6 minutes (scrape down the sides as needed).

🥑 Once the hazelnuts start to look like nut butter, add the avocado oil through the spout.

🍫 As soon as you have a very smooth and creamy texture, open up the food processor. Now add pure vanilla bean paste, a pinch of salt, unsweetened cocoa powder and coconut sugar.

🫙 Process for another minute until everything is combined and then pour it out into a small mason jar.

😋 Store it in the pantry and enjoy!

Nonna’s Tip 🫙

This will keep in a lidded jar in the pantry for weeks, but I don’t think it will make it that long, because everyone will want their hands on it!

Homemade Nutella

Variations and Substitutions for Homemade Nutella

  1. You can certainly use any 🥜 nut of choice to make this because you can make nut butter from cashews, almonds, or anything else you desire.
  2. You can definitely use another type of sugar in this Homemade Nutella recipe, such as organic 🥥 coconut sugar or agave.
  3. Yes, you can use other oils like hazelnut oil, coconut oil, or even a mild olive oil.

Similar Recipes

Best Served With

  • I love to use this Homemade Nutella recipe spread on top of my delicious Tiramisù Oatmeal.
  • Serve this Homemade Nutella over 🥞 pancakes or toast for a little breakfast treat.
  • You can use this as a luscious dip for 🍓 fruit or marshmallows.

Common Questions

Can I use a different type of oil?

Yes, you can use other oils like hazelnut oil, coconut oil, or even a mild olive oil. Each oil will slightly alter the flavor profile of your Nutella.

can I use another sweetener instead of coconut sugar?

Yes, you can use other sweeteners like maple syrup, agave syrup, or regular granulated sugar in this Homemade Nutella recipe. Adjust the quantity to taste.

What if my Nutella is too thick?

If your Nutella is too thick, you can add a bit more oil (1/2 teaspoon at a time) until you reach your desired consistency.

How do I prevent the Nutella from becoming grainy?

Ensure you blend the hazelnuts long enough until they release their natural oils and form a smooth butter. Scrape down the sides of the food processor or blender frequently to ensure everything blends together perfectly.

Homemade Nutella

Homemade Nutella

My Homemade Nutella is extra special and it would probably take you less time to make than getting in the car to buy a jar when the craving strikes! The result is a jar of the most luscious and creamy spread ever and it is just so good in so many recipes.
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Course: Tutorials and Hacks
Servings: 16 tablespoons
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Ingredients 

  • 2 cups raw hazelnuts
  • 2 tablespoons avocado oil , or hazelnut oil
  • ½ teaspoon pure vanilla bean paste, or vanilla extract
  • pinch salt
  • ¼ cup unsweetened cacao , or cocoa powder
  • cup coconut sugar , to taste

Instructions 

  • Preheat the oven to 350°F (175°C). Add the nuts to a baking sheet and bake for 10 to 12 minutes or until the skin begins to peel off and they are fully roasted. Let them cool for a few minutes and pour them out onto a clean kitchen towel.
  • Close up the sides of the kitchen towel and rub them up and down with your hands to release the skins. Remove as much of the skin as possible but don’t stress if there’s some left. I usually remove 70-80% of mine.
  • Add them to a food processor or a blender and process on high speed for 5 to 6 minutes. You might need to open the food processor 2 to 3 times just to scrape down the sides and help it along.
  • Once the hazelnuts start to look like nut butter you can add the avocado oil through the spout. As soon as you have a very smooth and creamy texture, open up the food processor and add the rest of the ingredients.
  • Process for another minute or two until everything is combined and pour it out into a small mason jar.
  • Store it in the pantry and enjoy. I love to use the spread in my baking recipes, on toast, in my tiramisù oats, muffins, and so much more.

Video

Nutrition

Calories: 124kcal, Carbohydrates: 6g, Protein: 3g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 7mg, Potassium: 122mg, Fiber: 2g, Sugar: 3g, Vitamin A: 3IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Tutorials and Hacks
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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